Easy as Pumpkin Pie

MAKES: 1 (9-inch) pie

COOK TIME: 55 Min

We like to refer to this pumpkin pie a dump-and-pour pie 'cause all you've got to do is dump your ingredients into a bowl, mix 'em up, and pour 'em into a pie shell. It's that quick! Oh, did we for get to mention just how tummy-rubbin' yummy it is, too? Well, it is!

What You'll Need

2 large eggs, lightly beaten
1 (16-ounce) can pumpkin
1 (14-ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked 9-inch frozen pastry shell
Sweetened whipped cream (optional)
Ground nutmeg or cinnamon (optional)

What to Do

Preheat the oven to 350 degrees. Combine first 7 ingredients, and stir well. Pour filling into pastry shell.
Bake 50 to 55 minutes or until filling is set, shielding edges of piecrust with aluminum foil, if necessary, to prevent overbrowning. Cool on a wire rack. Dollop with sweetened whipped cream, and sprinkle with nutmeg or cinnamon, if desired.

Notes

If you want to jazz it up with sweetened whipped cream, here's how: Whip 1/2 pint cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract in a small bowl with an electric beater.
Plus, check out more great holiday recipes in our free eCookbook, 25 Scrumptious Pies & Desserts for Thanksgiving and Beyond.

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jynx

Sep 22, 2015

Absolutely fabulous! I remember my mother making this several times, one time Dad went to the market for the canned pumpkin but bought the sweet potatoes instead. It was Thanksgiving morning and too late to do anything about it when Mom discovered the mistake. She decided to just use the sweet potatoes instead and it came out wonderful also!