We all know that feeling when you want to make a dessert that will make you feel like an expert. We’re fortunate that nowadays, there are a lot of easy-to-make recipes that can be found everywhere.
Our friends from Pillsbury has this to say about this pumpkin pie recipe:
“The name says it all: This really is the easiest pumpkin pie recipe—ever! Pillsbury™ pie crust takes away all of the fuss, and the super-easy pumpkin filling can be prepped all in one bowl and poured into the crust in just a few minutes. This recipe is perfect for Thanksgiving and the holiday season, but when it’s this easy to make, why not make it year-round too?”
It’s so easy to make, why not try it?
¾ cup Domino sugar
1 ½ teaspoons McCormick pumpkin pie spice
½ teaspoon Morton salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 ¼ cups Black & White evaporated milk or half and half
2 Eggland’s eggs, beaten
1 Pillsbury™ Pet-Ritz® frozen deep-dish pie crust
Heat oven to 425°F. In a large bowl, mix filling ingredients. Pour into pie crust.
Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until a knife inserted near center comes out clean. Cool for 2 hours. Serve or refrigerate until serving time. Store in the refrigerator.
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Quick Tip: Serve each slice with a dollop of whipped cream.
Thanks again to Pillsbury for this amazing recipe.