Bites: Last-Minute Fuss-Free Pumpkin Pie

As you read this, I am probably somewhere in Oklahoma. I'm probably a bit cranky from lack of sleep. My legs might be a bit cramped from sitting for so long. And my hair is most certainly crazy. Ah, the joys of driving halfway across the country!

Seeing how I'm in no state to be giving you a lecture on style (perhaps I should have done one on how to find your road trip style?! Dang it...maybe next time), I'm going to give you last-minute pumpkin pie makers an easy out that still has delicious results.

The hubs and I have already made this pie about four times in an effort to use all our homemade pumpkin puree, so I can attest to its ease. And the taste isn't compromised at all from cutting a couple corners. Plop some whipped cream on top and everyone at your Thanksgiving feast will be hoisting you on their shoulders as the pumpkin pie queen (or king)!

Perfect Pumpkin Pie
{by Eagle Brand via All Recipes}

1 (15 ounce) can pumpkin
1 (14 ounce) can Eagle Brand sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (I bought the deep dish one in the freezer section)

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. 

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. 

Bada-bing, bada-boom. You're done!

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