Easy Peasy Pumpkin Pie

I hope everyone had a safe, happy Thanksgiving! We certainly did! I ate too much…as usual on Thanksgiving, with so many good things to choose from…but we had a great family time. I’m thankful all the time for my wonderful family and the closeness we share!

Speaking of sharing…I need to get to the recipe I have to share with you! This is the best pumpkin pie recipe that I’ve ever tried, not to mention that it’s easy as 1-2-3! It’s a great pie for the holidays or ANY time!

Gathering my ingredients. I used pumpkin from the ones we grew this year.

Gathering my ingredients. I used pumpkin from the ones we grew this year.

I just put everything (except the crust, of course!) into the bowl...

I just put everything (except the crust, of course!) into the bowl…

...and mix it together with my mixer til everything's well incorporated.

…and mix it together with my mixer til everything’s well incorporated.

Then I pour it into my deep-dish crust. (Sometimes...depending on the consistency of the pumpkin...I end up with a little left over. I use that in pancakes or something.)

Then I pour it into my deep-dish crust. (Sometimes…depending on the consistency of the pumpkin…I end up with a little left over. I use that in pancakes or something.)

Then, I slip the pie into the oven...and cover the crust with my handy (homemade) crust protector and wait for the yummy goodness!

Then, I slip the pie into the oven…and cover the crust with my handy (homemade) crust protector and wait for the yummy goodness!

Behold the yummy goodness! As Mr Food used to always say, "Oooo, it's so good!" ;)

Behold the yummy goodness! As Mr Food used to always say, “Oooo, it’s so good!” 😉

Easy Peasy Pumpkin Pie

1 Deep-Dish Pie Crust*

1 (16oz) Can Pumpkin or 2 Cups Fresh Cooked Pumpkin

1 (14oz) Can Sweetened Condensed Milk (NOT evaporated milk)

2 Eggs

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Nutmeg

1/2 tsp Salt

Preheat oven to 425°F. In a large bowl, with a mixer, combine all ingredients except the pie crust til they’re well combined. Pour into unbaked pie crust. (If you have a lil too much filling, you can use it in pancakes or another recipe.) Bake for 15 minutes. Reduce heat to 350°F; continue baking 35-40 minutes more, or til a knife inserted 1 inch from the edge comes out clean. Cool completely. When serving, garnish with whipped cream or as desired. Refrigerate leftovers.

*Can use 2 regular pie crusts instead of 1 deep-dish crust. 

*Note: I always cover my crusts with a crust protector to keep it from browning too much. If you don’t have any, just cover the crust loosely with aluminum foil. (Or do like my hubby did for me…cut a couple out of those “disposable” oven liners…they work perfect and can be reused!)

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris All rights reserved.

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