Thursday, December 4, 2014

Easy Pumpkin Pie


Found this one at, thank you!

2 refrigerated pie crusts
1 (29 oz) can pure pumpkin (not pie filling)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
4 large eggs
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp vanilla
1/2 tsp salt

Preheat oven to 425 degrees.

Following package directions, prepare pie crusts and set aside.

In large bowl, whisk together eggs, then add pumpkin, the full can of sweetened condensed milk and about 3/4 to entire can of evaporated milk (depending on how thick you like the filling).  Stir well to combine.  Add cinnamon, pumpkin pie spice, vanilla and salt.  Stir well to combine.

Divide mixture into the two pie shells.  Place pies in oven and bake for 15 min. at 425 degrees then reduce to 350 degrees for an additional 35-45 minutes or until knife in center comes out clean.  Allow to cool for two hours.  Serve immediately or refrigerate.

Our Review:  Lexy (now 10!!) made these pies following his recipe this year!  They turned out perfect and were very tasty.

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