Easy Pumpkin Pie with Condensed Milk

• servings: 8 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 unbaked pie crust

15 oz pumpkin puree

14 oz condensed milk

2 eggs

2 tbsp salted butter (melted)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

Directions

Pre-heat oven to 350°F.

Defrost pre-made pie crust completely if frozen. Roll out pie crust onto 9" pie pan. Crimp the edges of the pie crust. Use a fork to pierce the bottom of the pie crust a couple of times.

Pre-bake pie crust (optional): Pre-heat oven to 375°F. Place parchment paper on the crust, and then some pie weights. If you don't have pie weights, use uncooked dry rice instead. Bake pie crust in the oven with weights for 10 minutes, then remove parchment paper and weights, and bake for another 8 minutes. Remove crust from oven.

In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, melted butter, ground cinnamon, ground nutmeg, and salt. Whisk until mixture is smooth and without clumps.

Gently pour mixture into the empty pie crust.

Bake pumpkin pie in the oven for 45-50 minutes.

Remove from oven, let it rest for 15 minutes before slicing your pie.

Serve and enjoy!

Nutrition

• Calories: 317 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Cholesterol: 65 mg
• Sodium: 336 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 2 g
• Total Sugars: 29 g
• Protein: 7 g