Recipe: Pumpkin Pie

The easiest, fool-proof pumpkin pie recipe you’ll ever find!

I love pumpkin pie, but I’ll admit that most of the time I think it’s easier to buy a frozen pumpkin pie than make one from scratch. But years ago, my mom shared this recipe with me, and it changed my mind. My mom got the recipe from an older lady in the church I grew up in, and it’s been my go-to ever since!

Ingredients

• 1 (16 oz.) can pumpkin puree (not the pumpkin pie filling)

• 1 (14 oz) can sweetened condensed milk (The recipe actually calls for Eagle Brand, but use whatever brand you like best)

• 2 eggs

• 1 teaspoon cinnamon

• 1 teaspoon nutmeg (I omit because I hate nutmeg)

• 1 teaspoon vanilla

• 1 unbaked pie crust (Feel free to use your favorite pie crust recipe)

Directions

1. Preheat the oven to 400 degrees.

2. In a large bowl, combine all the ingredients. Mix well.

3. Pour into an unbaked pie crust. Use a 9-inch pie shell or pie pan.

4. Bake for 15 minutes

5. Reduce heat to 350 degrees, then bake for 35-40 minutes.

6. Cool, then serve with whipped cream (and coffee)

7. Enjoy!