Canned Pumpkin Pie Recipe
Original Recipe
Ingredients
- 1 can (15 oz.) pumpkin puree
1 can (14 oz.) condensed milk (or 1½ cups milk and ¾ cup sugar)
2 eggs
1 tablespoon pumpkin pie spice
1 pie crust
Directions
- Preheat the oven to 350°F.
- In a large bowl, empty the cans of pumpkin puree and condensed milk, then add the pumpkin pie spice and eggs.
- Mix the ingredients together until well combined and no streaks remain.
- Roll out the pie dough and lay it over a 9-inch pie dish.
- Pour the filling into the crust, leaving about half an inch of space below the top edge of the crust to avoid overflow while baking.
- Transfer the pie into the oven to bake for 45 minutes before checking the doneness. If the edges are firm and the center jiggles when the dish is nudged, remove it from the oven. If not, continue cooking for up to an additional 10 minutes.
- Remove the pie from the oven, and let it rest at room temperature for two hours to allow for carryover cooking and cooling.
- Serve with whipped cream or ice cream if desired, and enjoy!
Information
- Category
- Desserts, Pies/Tarts
- Yield
- 1 pie
- Total Time
- 4 minutes, 59 seconds