I love this pie, it is probably my favorite pie of all time. I have fond memories of my Dad making these the morning of any holiday that contained a family gathering. I have really never found any pumpkin pie that compares to this one.
This pie is super quick and easy. Personally, I prefer to use prepared pie crusts since (imho) the effort you put into making your own isn’t worth the end result. This makes the recipe even easier. If you need a gluten free option simply replace the pie crust with a gluten free one and you’re all set! It’s entirely gluten free.
- 9” Prepared Pie Crust
- 2 Eggs
- 15oz Pumpkin (about 2 Cups)
- ¾ Cup Sugar
- ½ Teaspoon Salt
- 12oz Can Evaporated Milk (about 1 2/3 Cup)
- 1 ½ Tablespoon Pumpkin Pie Spice
Preheat the oven to 425, grease a 9” pie plate and place the prepared pie crust in and crimp the edges. Prick the pie crust all over with a fork, set aside.
In a large bowl combine the remaining ingredients, pour into the prepared pie crust.
Bake for 15min then lower the oven temp to 350 for 40-50 minutes.
Cool completely before serving. Pairs well with whipped cream or rediwhip.