Pumpkin Pie
This easy Pumpkin Pie is made with store-bought pie crust, canned pumpkin, and evaporated milk. The filling is smooth, perfectly spiced, and the perfect way to enjoy autumn flavors! It bakes in under 45 minutes, and the entire recipe is only 3 steps!
Ingredients
- 1 (9-inch) frozen deep-dish pie crust
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 425°F and set the rack in the lower-middle position.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt. Pour the mixture into the pie crust.
- Bake for 10 minutes. Reduce the temperature to 350°F and bake for another 30-40 minutes longer, or until the pie is set.
- Remove from the oven and cool completely on a wire rack. Served immediately or chilled with whipped cream.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!