Ingredients
Equipment
Method
- Place a thawed store-bought pie crust into a greased pie pan and pinch the edges to form a decorative border.
- In a mixing bowl, whisk the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt together until smooth.
- Transfer the pie filling into the prepared crust.
- Bake until the center is set and the filling no longer jiggles. Let the pie cool for about one hour before serving.
Nutrition
Notes
For best results, use pure pumpkin puree rather than pie filling to control sweetness and spice. The pie can be made a day ahead; simply cool, cover, and refrigerate until serving. Leftovers keep well covered in the fridge for up to four days, or you can freeze slices individually for up to two months. Serve chilled or at room temperature, topped with whipped cream or vanilla ice cream. If the edges of your crust start to brown too quickly, tent them with foil during baking.