Ingredients
- Pumpkin puree: 1 (15 ounce) can
- Sweetened condensed milk: 1 (14 ounce) can
- Eggs: 2 large
- Pumpkin pie spice: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Vanilla extract: 1 teaspoon
- Refrigerated pie crust: 1 (9 inch)
Instructions
- Step 1: Preheat oven to 425 degrees F (220 degrees C). Place the pie crust in a 9-inch pie plate. Crimp the edges decoratively.
- Step 2: In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, salt, and vanilla extract. Mix until smooth and well combined.
- Step 3: Pour the pumpkin mixture into the prepared pie crust.
- Step 4: Bake for 15 minutes at 425 degrees F (220 degrees C).
- Step 5: Reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
- Step 6: Let cool completely on a wire rack before serving. Refrigerate any leftovers.
Notes
- Store leftover pie in the refrigerator, loosely covered, for up to 3 days.
- For a warm slice, gently reheat individual portions in the microwave in 30-second intervals until heated through.
- Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful finish.
- To prevent cracking, place a pan of water on the lower rack of the oven while baking at 350°F for added moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American