Easy Pumpkin Pie

I’ve made a lot of versions of pumpkin pie.  My current favorite is the one that uses heavy cream (so silky!) but there’s really not a bad option here.  This recipe is delicious and homemade (I still made my own crust), but only uses a handful of ingredients which makes it simple. 

I made this one on the road - at my father-in-law’s house after arriving at 8 pm the night before Thanksgiving- so simplicity was best.  This pie was easy enough for the late night and delicious enough that I was proud to serve it for Thanksgiving dessert!

Easiest Pumpkin Pie

Adapted slightly from Eagle Brand

1 pie crust

1 (15 ounce) can pumpkin (about 1 ¾ cups)

1 (14 ounce) can sweetened condensed milk

2 eggs

2 teaspoons pumpkin pie spice

½ teaspoon salt

Preheat oven to 425 degrees F.

Place the pie crust in a 9-inch pie plate. Trim the crust and reserve the trimmings.

Whisk together the remaining ingredients.  Pour into the crust and bake for 15 minutes.

Reduce heat to 350 degrees F and bake for another 30 minutes or until a knife inserted into the center of the pie comes out clean.  If desired, make a turkey out of the crust trimmings and place onto the pie for the last 10 minutes of cooking.

Cool completely before serving.