Happy week of Thanksgiving!
As I was looking through all the recipes on our blog for Thanksgiving, I noticed that we don’t have one pumpkin pie recipe on here.
That’s blasphemy! Food bloggers without a pumpkin pie recipe?
So, I hurried and snapped a picture of this pie right before we devoured it – literally, there were people lined up behind me ready to eat it!
My favorite pie recipe is the one that I found on the back of the sweetened condensed milk can years ago. I modified the spices a little bit to how I like it- and if you like a less “spiced” pie, you can easily cut the spices in half.
Preheat oven to 425 degrees. Spread unbaked pie crust into a pie pan (or you could also use a pre-made graham cracker crust, which is awesome with this pie!).
In a large bowl, beat pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together. Pour pumpkin filling into prepared crust and bake for about 15 minutes.
Reduce the oven temperature to 350 degrees and continue to bake pie for 35-40 more minutes (or until a knife inserted into the pie 1" from the crust comes out clean). Remove pie from oven and let cool.
Top with whipped cream (or add some cinnamon to your whipped cream for an even better flavor!) and serve.
To keep edges of the pie crust from burning, I recommend wrapping the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking (in this pie that is pictured, I didn't use the foil until about 3/4 of the way through baking time and it is a little overdone).