It’s the week before Thanksgiving so now it’s time to prepare for the busy month ahead. But first, let me say what a good month #RestfulNovember has been! We’re looking forward to being gathered around the table with our loved ones. Maybe you’re hosting Thanksgiving dinner at your house like Amanda and her husband are, or maybe you’re house-hopping like my husband and I will be doing. One thing is for sure — I will be making several pumpkin pies next week and THIS is the no-fail recipe I’ll use!
If you’re a guest, do what I did: tell the host that you’ll make the pies this year. It will be a weight lifted off of their shoulders. It tastes completely homemade but there are a few shortcuts… and I promise, no one will ever know the difference! 😉
Semi-Homemade Pumpkin Pie Recipe:
1 (14 oz.) can sweetened condensed milk
1 tablespoon pumpkin pie spice
**1 frozen traditional pie crust (comes already in a tin pan)
Set out your prepared pie crust. Use a medium size bowl to mix the following ingredients in: pumpkin, eggs, milk, and pumpkin pie spice. Mix those together until smooth and creamy. Pour mixture into prepared pie shell.
Now for the baking! Bake for a full 15 minutes on 425 degrees, long enough for the edges of the crust to get golden brown. (Note: place a thin piece of tinfoil around the edges of the pie crust to keep the edges from getting too brown too fast.) Then reduce the temperature to 350 and bake for about 40 minutes. Every oven is different; check it around 30 mins by sticking a butter knife in the center of the pie. If it comes out clean, then it’s done. If it’s still a little “soupy,” continue baking for 5 or so minutes at a time until pie is completely done.
Ok, now I’m drooling and I’m not sure if I can wait till next week to make this again… Oh, the struggle!