This really is an Easy Pumpkin Pie and it always comes out perfect. Thank goodness you have at least one easy thing to make for Thanksgiving dinner.
The kicker, though, is that it’s delicious!
This recipe used to be on the Eagle Brand Sweetened condensed milk cans. You might like to add a little more spice if you like your pies to be really flavorful.
Try the recipe and you’ll see that it’s the best and easiest pumpkin pie recipe out there. You’ll never use anything else.
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This pumpkin pie is not only easy but also absolutely delicious!
- 1 6 oz package refrigerated pie crusts
- 1 15 oz can pumpkin
- 1 14 oz can eagle brand sweetened condensed milk (do not use evaporated milk)
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt I actually use less than this
- Preheat oven to 425 degrees F.
- With a mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt. Pour into the pie crust.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F. and bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool.
Serve with whipped cream.
If you happen to have any leftovers refrigerate.
Enjoy!
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Recipe based on one by Little Bee
Photo by Marg