Flaky pie crust with a creamy homemade pumpkin filling.
Ingredients for Easy Peasy Pumpkin Pie
1 (9-inch) store-bought refrigerated pie crust
1 (15 oz) can pumpkin puree not pie filling
1 (14 oz) can sweetened condensed milk
2 large eggs
3 teaspoons of The Spice Apothecary's Pumpkin Pie Spice
Pinch of salt
Directions
Preheat oven to 425 degrees F.
Unroll the pie crust and place into pie dish.
Crimp the edges of the dough and place it in fridge for at least 30 minutes.
In a mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, Pumpkin Pie Spice, and salt until blended.
Pour mixture into pie crust then tap the dish on the counter to level.
Set on a baking sheet and cover the crust with a ring of aluminum foil.
Bake on lowest rack for 15 minutes.
Reduce temperature to 350 degrees F and continue to bake until pie is nearly set ~ about 40 to 50 minutes or until a knife inserted comes out clean.
Transfer to a wire rack and let pie cool for about 2 hours.
Once cool, store in the refrigerator until ready to serve with a nice dollop of whipped cream.
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