Pumpkin Pie

pumpkin

Pumpkin Pie

INGREDIENTS:

Pumpkin Filling:

  • 1 frozen unbaked deep dish pie crust, 9-inch
  • 1 can (15 ounces) pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice

 

Pumpkin Filling:

Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet.

Mix pumpkin, milk, eggs, vanilla and pumpkin pie spice in large bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Let cool on a wire rack.

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