Easy Pumpkin Pie
Easy Pumpkin Pie has just five ingredients is a must-have Thanksgiving dessert that is literally one of the most simple recipes you can make. Top this classic fall dessert off with a big dollop of whipped cream.
Servings: 1 Pie
Calories: 350kcal
Ingredients
- 1 pie crust homemade or store bought - unbaked
- 15 ounce pumpkin puree
- 14 ounce can sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
Instructions
- Roll pie crust out and place in a 9 to 10-inch pie plate.
- In a bowl add pumpkin puree, sweetened condensed milk, eggs and pumpkin pie spice. Use a whisk to mix together until well combined.
- Pour into pie crust.
- Bake at 425° for 15 minutes.
- Lower oven to 350° and bake for another 30 or 40 minutes or until a knife inserted into the center comes out clean.
- Remove from the oven to a wire rack and cool to room temperature.
- Slice and serve with sweetened whipped cream or cool whip if desired.
Notes
Cool pumpkin pie completely before refrigerating. Pumpkin pie should be refrigerated if not serving within 2 hours of cooling.
Cover pie loosely with plastic wrap or foil and refrigerate up to 3 days.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 52g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 195mg | Fiber: 2g | Sugar: 39g