Quick And Easy Pumpkin Pie

Quick And Easy Pumpkin Pie
2.7 from 3 ratings
Using a pre-made pie shell makes this pumpking pie recipe perfect for a last-minut pie that still tastes delicious. I promise, noone will know it's not 100% homemade!
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 15 ounce pumpkin puree (1 can)
  • 12 ounce evaporated milk (1 can)
  • pinch of salt
  • 1 unbaked 9-inch pie shell
  1. Preheat the oven to 425 F. Beat eggs in a large bowl. Stir in the pumpkin, evaporated milk, sugar and spice. Pour into the unbaked pie shell and bake for 15 minutes. Reduce temperature to 350 F and bake for 40-50 minutes or until teh pie looks firm and the crust edges are slightly browned. Let cool completely, for at least 2 hours or overnight in the refridgerator before serving.