![a recipe photo of the Easy Pumpkin Pie](https://cdn.statically.io/img/www.eatingwell.com/thmb/6eSbXeRAkveIMBQsKG5hbz2PX1k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/easy-pumpkin-pie-recipe-8a7241d6ae0b48c186bff31d44f05c04.jpg)
Adobe Stock
Ingredients
-
1 15-ounce can unseasoned pumpkin puree
-
2 teaspoons pumpkin pie spice
-
1/4 teaspoon salt
-
1 14-ounce can low-fat sweetened condensed milk
-
2 large eggs, lightly beaten
-
1 prepared pie crust, preferably whole-wheat (see Note), at room temperature
Directions
-
Position rack in lower third of oven. Preheat to 425°F.
-
Place pumpkin, pumpkin pie spice and salt in a medium bowl; whisk until combined. Add condensed milk and eggs; whisk until smooth. Pour into pie crust.
-
Bake for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more. (Cover the crust edges with foil if they are browning too quickly.) Let cool completely, about 2 hours, before slicing.
To make ahead
Refrigerate for up to 3 days.
Notes
Some pie crusts come already pressed into a pie tin. If the one you bought does not, bring to room temperature. Unroll and press into a 9-inch pie pan.
If you prefer to make your own pie crust, try our Butter Pastry Dough or Whole-Wheat Pie Crust.
Nutrition Information
Serving Size: 1 slice
Calories 252, Fat 9g, Saturated Fat 5g, Cholesterol 42mg, Carbohydrates 34g, Total sugars 26g, Added sugars 19g, Protein 6g, Fiber 1g, Sodium 115mg, Potassium 105mg
EatingWell.com, November 2023