Description

Our Easy Pumpkin Pie recipe is packed with fall spices, a smooth texture, and a hint of sweetness. Top this pie with Whipped Cream, and you have the perfect dessert for a fall or Thanksgiving dinner.

Ingredients

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1 Premade Frozen Piecrust
2 Eggs
1 Can Pure Pumpkin (15 oz)
1 Can Evaporated Milk (12 oz)
1/2 cup White Sugar
3 Tbsp Pumpkin Pie Spice

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Instructions

Preheat the oven to 350°F.
Pierce the frozen pie crust in several areas with a fork.
Pre-bake the crust for 5-8 minutes. Once baked, remove the crust from the oven and let it cool.
Preheat the oven to 425°F.
In a large mixing bowl, crack two eggs and beat well with an electric mixer.
Add the can of Pumpkin and Evaporated Milk and beat well until thoroughly mixed.
Add the Sugar and Pumpkin Pie Spice. Mix until combined.
Pour the custard into the pie shell, filling the shell to right under the crimped edge of the crust.
Bake at 425°F for 15 minutes. Lower the temperature to 350°F and bake for 20 to 30 minutes until a toothpick comes out clean when pierced in the middle of the pie and the custard is set.

Notes

If you have too much custard, pour the leftover into a small ramekin and bake alongside the pie. Check for doneness in 15 to 20 minutes. Garnish with whipped cream or vanilla ice cream once cooled.