I’ve made a lot of versions of pumpkin pie. My current favorite is the one that uses heavy cream (so silky!) but there’s really not a bad option here. This recipe is delicious and homemade (I still made my own crust), but only uses a handful of ingredients which makes it simple.
I made this one on the road - at my father-in-law’s house after arriving at 8 pm the night before Thanksgiving- so simplicity was best. This pie was easy enough for the late night and delicious enough that I was proud to serve it for Thanksgiving dessert!
Easiest Pumpkin Pie
Adapted slightly from Eagle Brand
1 (15 ounce) can pumpkin (about 1 ¾ cups)
1 (14 ounce) can sweetened condensed milk
2 teaspoons pumpkin pie spice
½ teaspoon salt
Preheat oven to 425 degrees F.
Place the pie crust in a 9-inch pie plate. Trim the crust and reserve the trimmings.
Whisk together the remaining ingredients. Pour into the crust and bake for 15 minutes.
Reduce heat to 350 degrees F and bake for another 30 minutes or until a knife inserted into the center of the pie comes out clean. If desired, make a turkey out of the crust trimmings and place onto the pie for the last 10 minutes of cooking.
Cool completely before serving.
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