Homemade pie doesn't get any easier than this! This stream-lined pie is made with just 5 ingredients (and a little salt) and the final outcome is undoubtably satisfying and has all those sweetly spiced autumnal flavors we love!
| Cook Time: | 46 min |
| Prep Time: | 10 min |
| Total Time: | 56 min |
| Category: | Pies |
| Cuisine: | American |
| Yield: | 1 pie |
Preparation
1. Set oven rack in lowest position of oven and heat oven to 425 degrees.
2. Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired (I fold edges under just barely and press edges between fingertips to create a wavy design).
3. In a mixing bowl whisk together pumpkin, sweetened condensed milk (scrape in any excess from can), eggs, pumpkin pie spice, and salt until well blended.
4. Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don't want the crust edges to get overly dark you can cover them with a ring of aluminum foil.
5. Transfer pie on baking sheet to oven and bake on lowest rack in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer jiggles when moved), about 35 to 40 minutes.
6. Transfer to a wire rack and let pie cool at least 2 hours before slicing. For a chilled pie rest 1 hour at room temperature and then 2 hours in the fridge.
7. Notes
8. *If you want to use this making a homemade pie crust that is just fine. I recommend partially blind baking it first as homemade crusts are more likely to come out soggy if not partially baked first with wet fillings.
9. *You can also use a blend of spices in place of pumpkin pie spice. Use 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves.
2. Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired (I fold edges under just barely and press edges between fingertips to create a wavy design).
3. In a mixing bowl whisk together pumpkin, sweetened condensed milk (scrape in any excess from can), eggs, pumpkin pie spice, and salt until well blended.
4. Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don't want the crust edges to get overly dark you can cover them with a ring of aluminum foil.
5. Transfer pie on baking sheet to oven and bake on lowest rack in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer jiggles when moved), about 35 to 40 minutes.
6. Transfer to a wire rack and let pie cool at least 2 hours before slicing. For a chilled pie rest 1 hour at room temperature and then 2 hours in the fridge.
7. Notes
8. *If you want to use this making a homemade pie crust that is just fine. I recommend partially blind baking it first as homemade crusts are more likely to come out soggy if not partially baked first with wet fillings.
9. *You can also use a blend of spices in place of pumpkin pie spice. Use 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves.
Ingredients
* 1 (9-inch) refrigerated pie crust (store-bought)*
* 1 (15 oz) can pumpkin puree (not pie filling)
* 1 (14 oz) can sweetened condensed milk
* 2 large eggs
* 2 1/2 tsp pumpkin pie spice**
* 1/4 tsp salt
* 1 (15 oz) can pumpkin puree (not pie filling)
* 1 (14 oz) can sweetened condensed milk
* 2 large eggs
* 2 1/2 tsp pumpkin pie spice**
* 1/4 tsp salt
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