Pumpkin Pie

This is the simplest recipe for the most delicious and decadent Pumpkin Pie!

I am learning to love pumpkin! I’ve been trying new recipes each fall with different variations of pumpkin flavors and some have been great and some have not.

My family isn’t the biggest fan, like when I told my dad (who lives in a whole other state) that I was learning how to make this Pumpkin Pie, he said absolutely not.

And I was just like well it’s a good thing you don’t live here so you don’t have to eat it.

Luckily for me, my fiance, Kal, is a literal garbage disposal. And by that, I mean he eats almost anything and everything I make. He even helps me make some of the recipes I try.

He also loves the benefits of being my personal garbage disposal because every time I make a new dessert, he’s the first one to get to try it. Well, after I get my pictures that is, haha.

This recipe is so simple and only needs a few ingredients, then pop it in the oven for about an hour and it’s ready to dig in to!

Pumpkin Pie

• 1 premade Pie crust dough
• 1 16 oz can of pumpkin puree
• 2 eggs
• 1/2 cup packed brown sugar
• 1 tbsp pumpkin pie spice
• 14 oz can of sweetened condensed milk

Preheat the oven to 400 degrees.

Spray a pie dish with non-stick spray. Place the premade pie crust dough into the pie dish, and press the dough to fit the shape of the dish. Set to the side.

In a medium to large mixing bowl, combine the pumpkin, eggs, brown sugar, pumpkin pie spice, and sweetened condensed milk.

Pour the pie filling on the crust n the pie dish. Bake for 40 minutes to 1 hour, until the filling is set, no longer jiggles, and a toothpick comes out clean when poked.

Serve with your choice of whipped cream, ice cream, or just by itself!