Pumpkin Pie
This simple Easy 5 Ingredient Pumpkin Pie is a staple for the holiday table! Made with 5 simple ingredients it is so easy to make and it tastes great!
Servings: 8 slices
Ingredients
- 1 pre-made refrigerated pie crust
- 15 oz pumpkin puree (1 can)
- 14 oz sweetened condensed milk (1 can)
- 2 large eggs
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 450 degrees F. Prepare a pie dish with nonstick spray and pie crust.
- Whisk together remaining ingredients and pour into crust.
- Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 30 to 35 minutes, until a knife inserted 1 inch from the crust comes out clean and the center is almost set, with just a slight jiggle in the very middle.
- Let cool to room temperature, about 2 to 3 hours, before serving.
Notes
Pie crust: You can use a store-bought refrigerated crust or make my homemade pie crust. Most refrigerated crusts come two to a box. Use one and save the other for another pie.
Cooking tip: If the crust edges start to brown too much, cover them with foil or a pie shield when you lower the oven to 350°F.
Make ahead: This pie is perfect for making the day before. Let it cool to room temperature, then cover and refrigerate. Serve chilled (my favorite way) or warm slices in a 300°F oven for about 10 to 15 minutes.
Storage: Store leftovers covered in the refrigerator for up to 3 to 4 days.
Freezing: Wrap the cooled pie tightly and freeze for up to 1 month. Thaw overnight in the refrigerator. Freeze without whipped cream or other toppings for best results.
Nutrition
Calories: 266kcal | Carbohydrates: 32g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 242mg | Sodium: 152mg | Potassium: 377mg | Fiber: 1g | Sugar: 29g | Vitamin A: 8735IU | Vitamin C: 3.6mg | Calcium: 192mg | Iron: 2mg