We always have that moment wherein we want to make a dessert that will make us feel like experts. We’re fortunate that nowadays, there are a lot of easy-to-make recipes which can be found everywhere. I love making pumpkin pie and I often make several of them for my Thanksgiving and Christmas dinners. My family loves eating them, too. This easy recipe allows me to get the pies baked without much hassle.
If it’s this easy to make, why not?
Ingredients
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
Instructions
Heat oven to 425°F. In 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 knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.
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Quick Tip: Serve each slice with a dollop of whipped cream.
Thank you Simply Recipes for this great photo.
