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Pumpkin Pie

I found a gluten free pie crust and with this recipe I have gotten to have pumpkin pie again. This is one of my favorite holiday or any day dessert.
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Ingredients

  • 1 frozen unbaked deep dish pie crust 9-inch
  • 1 can 15 ounces pumpkin, or try our Homemade Pumpkin Puree
  • 1 can 14 ounces sweetened condensed milk
  • 2 eggs
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon All Natural Pure Vanilla Extract

Instructions

  • To make this signature pumpkin pie recipe, start by preheating the oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.
  • Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.
  • Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Notes

Does pumpkin pie need to be refrigerated? Yes, pumpkin pie should be refrigerated if you are not enjoying it right after it’s been baked. Cover it loosely with plastic wrap to keep from drying out.
Can you freeze pumpkin pie? Yes, you can freeze pumpkin pie. To save any leftovers, wrap the pie with plastic wrap and then with foil. Place on a flat surface in your freezer for up to 1 month, then thaw in the refrigerator when you’re ready to serve.