Thanksgiving Pumpkin Pie Recipe
If you’re hosting the holiday this year, try this pie recipe: it’s foolproof and you can make it even if you’ve never made pie before!
The name of this pie says it all: it really is the easiest pie ever! With just 6 ingredients (including a refrigerated pie crust) it’s made in no time at all.
Ingredients Needed
What’s so easy about this Pumpkin Pie with sweetened condensed milk? For one, there are only 6 ingredients. One of those is the pie crust, so the custard filling only has 5 ingredients:
1 refrigerated pie crust, from a pack of two (or use a frozen crust)
1 15oz can pumpkin puree
1 14oz can sweetened condensed milk
2 large eggs
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
Whipped cream, for serving
Instructions
Preheat oven to 425°F.
Place pie crust in 9-inch pie plate and crimp edges as desired. Chill until ready to fill.
Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pie crust. Place pie crust on a baking sheet. Cover edges with foil strips or a pie shield.
Bake at 425°F for 10 minutes then lower the temperature to 350°F and bake for an additional 30-40 minutes or until the pie looks almost set – it will be a teeny bit jiggly in the center but not liquidy. The edges may start to crack slightly.
Remove from oven and let cool, then chill before serving.
Store covered in the refrigerator for up to 3 days. You can freeze this pie for up to one month.
How do you know when pumpkin pie is ready?
The custard bakes for a long time in this pie, almost an hour! You’ll know it’s done when the edges just start to puff and crack and the center is no longer wet or liquidy. There may be a little jiggle when it’s done, but it will set up as it cools.
To make sure your crust is done completely, it’s important that you bake the pie at 425°F for 10 minutes then lower your oven temperature for the rest of the bake time.
I like to use a pie crust shield (or cover the edges of the pie with foil) to make sure the crust doesn’t overcook.
Cool the pie completely, then chill it before serving. We love serving it with whipped cream!
By Dorothy Kern, Crazy for Crust