Embrace the flavors of fall with a slice of the timeless pumpkin pie. With minimal prep and hands-off baking, it is an easy to make dessert for Thanksgiving, Christmas, and any day of the week!
Ingredients:
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 unbaked pie crust
Instructions:
Preheat the oven to 425 degrees F. Place the unbaked pie crust in a pie plate.
In a medium-sized mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
Pour the mixture into the pie crust.
Bake at 425 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking for an additional 35 minutes. The pie is done when the center doesn’t jiggle upon a gentle tap.
Allow the pie to cool completely before serving.
