Monday, November 9, 2015

Incredibly Easy Pumpkin Pie

OK, I blinked and somehow it is November the fall season really is flying.  We have been busy with family obligations, school, and celebrating joyous moments with friends.

Halloween came and went.  The boys did carve pumpkins with help from Jay (I absolutely won't carve a pumpkin).

Now I could be all fancy and tell you I roasted the pumpkin guts and made a delicious pumpkin pie from it.....but who really has time for all the mess??
Nope, I take help from good old canned pumpkin!  I love canned pumpkin. I always have it on hand.  It is fabulous for pies, cakes, cookies, and smoothies.
Here is a super duper easy pumpkin pie recipe that can be whipped up in a few minutes.  All you need is a big bowl and a whisk, no mixer necessary.
ingredients (adapted from Eagle Brand)
1 15 oz. can pumpkin puree
1 14 oz. can sweetened condensed milk
2 eggs
1 TBSP. Pumpkin Pie Spice
1 tsp. cinnamon
1/2 tsp. salt
1 9 inch deep dish frozen pie crust
 Preheat the oven to 425 degrees.  In a large bowl combine all the ingredients until smooth with a whisk.  Do not over beat or the pie will be runny....just mix until blended.
Place the frozen pie crust on a cookie sheet.  Pour mixture into the pie crust.  Bake at 425 degrees for 15 minutes, then reduce the oven temperature to 350 degrees.  Bake for additional 35 to 40 minutes, or until a knife comes out clean.  Mine took about 40 minutes.  Allow to cool.
I love my pie cold with whipped cream, so I throw it in the refrigerator for several hours.