Easy Pumpkin Pie
Your favorite classic and cozy Pumpkin Pie, made simple!
Equipment
- Large Mixing Bowl
- pie pan
Ingredients
- 15 ounces Pumpkin Puree
- 14 ounces Sweetened Condensed Milk
- 2 Eggs
- ¼ cup Brown Sugar
- 2 tsp Pumpkin Pie Spice
- 1 ½ tsp Vanilla Extract
- 1½ tsp Ground Cinnamon
- ¼ tsp Salt
- 1 Unbaked Pie Crust 9-inch
Instructions
- Preheat oven to 425 degrees F.
- Unroll unbaked pie crust, carefully lay across pie pan, and lightly press it down into the bottom and the sides the pan.
- In a large bowl combine pumpkin puree, sweetened condensed milk, eggs, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt together. Use a handheld mixer, or a whisk until fully combined.
- Pour pumpkin filling into prepared crust, bake for 15 minutes.After the pie has baked for 15 minutes and to keep the edges of the pie crust from burning, wrap the outer edge of the crust with an aluminum foil collar. (Cut a large circle of aluminum foil with the inside circle cut out and lay it over the outer edges of the pie, using hot pads to fold it lightly over the edge of the pie dish to hold it in place.) Leave the collar on for the remainder of the baking process.
- Reduce the oven temperature to 350 degrees F and continue to bake pie (be sure to leave it in the oven while the temperature drops) for 35-40 more minutes or until an inserted toothpick comes out clean.
- Remove pie from oven and let it cool completely.
- Top with your favorite whipped cream or a side of vanilla ice cream and enjoy!
Notes
*Detailed instructions on how to make the foil collar for the pie can be found in the blog post!
Pumpkin pie can be wrapped with plastic wrap and stored in the refrigerator for up to 3-4 days.