For future reference, The World's Easiest Pumpkin Pie
1 unbaked 8" or 9" pie crust, homemade or store-bought (see Note) 1 single-pie size can of plain pureed pumpkin (not "Pumpkin Pie Mix") 1 can sweetened condensed milk 2 "large" eggs Spices as listed in the recipe on the can of pumpkin, or to your taste Pinch of salt 1 teaspoon vanilla extract, optional
Preheat the oven to 425° F. Place pie pan with crust in it on a cookie sheet to catch spills (cover cookie sheet with foil for easier cleanup). Combine the rest of the ingredients, stirring or whisking until very thoroughly mixed. Pour into prepared crust.
Bake for 10 minutes at 425°, then reduce heat to 350° and bake approximately 30 minutes longer, until filling doesn't jiggle but still looks soft in the middle. If the outer rim of the crust is browning too fast, cover it loosely with a strip of foil shaped to fit. When pie is done, slide it carefully onto a wire rack and cool to room temperature, then refrigerate. Allow to come back to room temperature before serving, or just serve it cold. Accompany each slice of pie with whipped cream, ice cream, or sharp cheddar cheese. Refrigerate any remaining pie.
NOTE: If you don't have anyone in your household who can make a decent pie crust, try to buy either Oronoque Farms (all-natural, made in Vermont, comes frozen and already in a pie pan) or Pillsbury refrigerated pie crust (make sure it's the one that has lard among its ingredients, and you'll need a pie pan - a foil one will do - and you'll have to figure out how to crimp the edge of the crust).
1 unbaked 8" or 9" pie crust, homemade or store-bought (see Note)
1 single-pie size can of plain pureed pumpkin (not "Pumpkin Pie Mix")
1 can sweetened condensed milk
2 "large" eggs
Spices as listed in the recipe on the can of pumpkin, or to your taste
Pinch of salt
1 teaspoon vanilla extract, optional
Preheat the oven to 425° F. Place pie pan with crust in it on a cookie sheet to catch spills (cover cookie sheet with foil for easier cleanup). Combine the rest of the ingredients, stirring or whisking until very thoroughly mixed. Pour into prepared crust.
Bake for 10 minutes at 425°, then reduce heat to 350° and bake approximately 30 minutes longer, until filling doesn't jiggle but still looks soft in the middle. If the outer rim of the crust is browning too fast, cover it loosely with a strip of foil shaped to fit. When pie is done, slide it carefully onto a wire rack and cool to room temperature, then refrigerate. Allow to come back to room temperature before serving, or just serve it cold. Accompany each slice of pie with whipped cream, ice cream, or sharp cheddar cheese. Refrigerate any remaining pie.
NOTE: If you don't have anyone in your household who can make a decent pie crust, try to buy either Oronoque Farms (all-natural, made in Vermont, comes frozen and already in a pie pan) or Pillsbury refrigerated pie crust (make sure it's the one that has lard among its ingredients, and you'll need a pie pan - a foil one will do - and you'll have to figure out how to crimp the edge of the crust).
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