“Quick and EASY Pumpkin PIE” | Grandma’s Stories

Nov 13th “Quick and EASY Pumpkin PIE”

When making “PUMPKIN PIE” this quick and easy way – you will be enjoying more PIE with FAMILY and FRIENDS instead of working at making the PIE that everyone likes, but finding that YOU are not really in the mood with the longer and other ways that just take too long – to get the finished and wonderful PIE that we all can really enjoy, and so much more of.

INGREDIENTS:

2 eggs
1 16-ounce can pumpkin puree*
1 14-ounce can sweetened condensed milk
1 tsp pumpkin pie spice
1 9-inch unbaked pie crust

INSTRUCTIONS:

Add the eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice to a large bowl. Stir until well combined.
Fit your pie crust into a 9” pie plate, and place the plate onto a baking sheet.
Carefully pour the pumpkin mixture into the prepared crust.
Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake until filling is set, about 35-40 minutes. (Why start the pie in a hot oven? According to King Arthur Flour, it helps achieve optimal flakiness!)
Keep an eye on color of the crust while the pie bakes. If you’re worried that it’s getting a bit dark, just wrap some tin foil around the edge of the pie to shield the crust. (Just be sure to leave the filling exposed so it can set up properly!)
Let the pie cool completely, then serve—topped with a mountain of whipped cream, preferably!