Easy Pumpkin Pie

Ingredients

• 1 can Pumpkin Puree (15 oz (425 g) canned pumpkin puree)
• 1 can Sweetened Condensed Milk (14 oz (397 g) sweetened condensed milk)
• 2 large Eggs (room temperature)
• 1 tablespoon Pumpkin Spice (McCormick pumpkin spice or any pumpkin spice blend)
• 1 pie crust Pie Crust (9‑inch unbaked refrigerated or frozen pie crust)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it preheat.

   Time: PT5M

   Temperature: 425°F

2. Combine Pumpkin and Condensed Milk

   Add the canned pumpkin puree and sweetened condensed milk to a large mixing bowl and stir until blended.

   Time: PT3M

3. Add Eggs

   Crack the two eggs one at a time into the bowl, being careful to avoid shells, and whisk gently.

   Time: PT2M

4. Add Pumpkin Spice and Mix

   Stir in 1 tablespoon of pumpkin spice and whisk the mixture for about 1 minute until smooth and free of lumps.

   Time: PT1M

5. Fill the Crust

   Pour the pumpkin filling into the prepared pie crust and smooth the top with a spatula.

   Time: PT2M

6. Initial High‑Heat Bake

   Place the pie in the oven and bake at 425°F for 15 minutes.

   Time: PT15M

   Temperature: 425°F

7. Reduce Temperature and Finish Baking

   Lower the oven temperature to 350°F and continue baking for 35‑40 minutes, until the center is set and a knife inserted comes out clean.

   Time: PT38M

   Temperature: 350°F

8. Cool the Pie

   Remove the pie from the oven and let it cool in the refrigerator for 30 minutes before slicing.

   Time: PT30M

9. Slice and Serve

   Cut the pie into wedges and serve as desired.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g