Perfect Pumpkin Pie
Oh hey there friends. Long time no see! Can you believe that thanksgiving is this week!? How did it get here so fast!? In our house, my part is baking the pies, I’m sure I’ll do a lot more this year since I’m moving in a few months! 3/4 of my family members LOVE pumpkin pie. So, I thought it was appropriate to share with you all the pie recipe I love! Let’s get started...
But first... coffee!
Alrighty! Make sure your pie crust isn’t in the fridge and it’s thawed!
Pre-heat your oven to 450°
Mix together your eggs, cinnamon, sugar, ginger, salt, and ground gloves. I like to mix in my dry ingredients with the eggs first.
Add in your pumpkin pie filling to your mixture. No one got time for homemade pie filling, and I got no shame for my canned pie filling.
SHAKE YOUR EVAPORATED MILK BEFORE YOU ADD IT. Have you ever read a direction after you already did it and missed a “pre-step”.... me too. So shake that milk girlfriend and then add it to the mixture.
Click HERE for my pie pan !
Dont forget to spray your pan with cooking spray.
Lay down your pie crust in the cute pie pan, and smooth it down.
Add in your delicious pie filling!
Put your pie in your pre-heated oven for 18 minutes.
Take your pie out and cover the edges in a shield or aluminum foil so your edges don’t burn!
Reduce your temperature to 350° and put the pie back in the oven for 40-50 minutes.
To check your pie, take a knife and make an insert, if it comes out clean... it’s done!
If you need to put your pie back in because it’s not fully baked, go in 10 minute sessions.
Once your pie is baked, enjoy it with some whipped cream on top and some hot cocoa!
1 can of Pumpkin Pie filling
1 can of evaporated milk
1 box of pie crust
1 can of whipped cream
1 teaspoon cinnamon
1/4 teaspoon ground gloves
1/2 teaspoon ginger
1/2 teaspoon salt
3/4 cup granulated sugar
I’d love to see your pie creations! Feel free to DM me on Instagram! Click HERE to follow me! I hope you all have a wonderful thanksgiving!