Recipe: Easy Pumpkin Pie

 

I have made many a pumpkin recipe (I love all things pumpkin!), but I wanted to try a pumpkin pie recipe that I had never made before. I found this recipe on the Cooking Classy blog, and with only six ingredients, I knew this would be a piece of cake... or pie rather ;)

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

Directions

1. Set oven rack in lowest position of oven and heat oven to 425° F.
2. Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired.
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° F 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.

Unfortunately I did not actually have any pie crusts. My sister and mom went out shopping, and they only bought ONE box of pie crusts (2 crusts each) instead of TWO boxes, and I knew I had to use two pie crusts for the apple pie later (find that recipe here). So I used a Pillsbury dough sheet instead; since that cooks a lot faster, the edges of the crust burned almost immediately. I tried to salvage it but putting aluminum foil around the edges, but the damage has been done, and then the foil ended up tearing little holes at the top surface. So this pie (like my peanut butter cookies) did not look, but at least it tasted yummy! I usually make pumpkin pie with evaporated milk instead of condensed milk, so this version was creamier and thicker. I would certainly consider this a traditional pie, great for the holiday season!