Ingredients

The following ingredients have 2 Servings
  • 1 9-inch unbaked pie crust, (store-bought or homemade)
  • 1 can (15 ounces) pure pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs, (room temperature)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • whipped topping, (optional)

Instruction

  • Preheat oven to 425°F.
  • Roll out the pie crust dough into a large circle and place it into a 9-inch deep-dish pie plate, cutting away any excess crust.
  • Flute or crimp edges (if desired) and place in the refrigerator while you prepare the filling.
  • In a large bowl combine the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
  • Pour the pumpkin mixture into the crust. Bake for 15 minutes.
  • After 15 minutes, keeping the oven door closed, reduce the temperature to 350°F and bake for 35-40 more minutes, or until a knife inserted comes out clean.
  • Allow the pie to come to room temperature before slicing and serving. Top with whipped cream if desired.