Quick & Easy Pumpkin Pie Recipe Is Not Just for the Holidays by Ann Marie Patitucci
My son loves pumpkin pie. And he doesn’t think it’s fair that it seems to be made only at the holidays. So I found this recipe and made it for him. Success!
To be honest, I enjoy baking but don’t have much experience with pies. Good news: it was a comfort food crowd pleaser! In fact, my 12-year-old would have eaten the entire pie himself if we’d allowed it! It was also really easy, and using a frozen crust makes it that much easier.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: Makes 1 pie
Ingredients
- 2 eggs
- 1 can (16 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
- 1 frozen pie crust
Here's how to make it:
- Combine all ingredients except pie crust. Mix well.
- Pour into frozen pie crust. Bake according to pie crust directions. You’ll know the pie is done when it no longer “jiggles” in the middle and when you can stick a fork in the middle and it comes out clean.
Note: You likely won’t have any extra dough with the frozen crust, so if you’re like me and like to add a unique/creative touch when you bake, use walnuts or something similar to create a pumpkin shape in the center of the pumpkin. Add the nuts as soon as the pie comes out of the oven.
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