Homemade Pumpkin Pie Recipe
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
1 tablespoon of pumpkin pie spice
1 box of rolled pie crust
9 inch pie crust pan
PAM cooking spray
Preheat the oven to 425 degrees F.
Spray your pie pan with PAM cooking spray first. Lay out the pie crust across your pie dish. Create a decorative edge on your pie crust be pinching your finger and thumb together and taking your other finger and pushing the dough into your finger and thumb. (see the photo for a visual example). You could also tear off the edge and braid it too but I find the technique in the photo to be easier.
Next mix the pumpkin, eggs, milk and spice in a bowl until it’s smooth and creamy.
Pour the mixture into your prepared pie crust.
Bake for a full 15 minutes on 425 degrees just long enough for the edges of the pie crust to get to a golden brown color. IMPORTANT TIP: Place a thin piece of tin foil around the edges of the pie crust to protect them from getting crispy and or burnt. Reduce the temperature to 350 degrees and continue baking it for another 40 minutes. To test if it’s done you will take a butter knife and stick it in the center of the pie. If the knife comes out completely clean then it’s done. If it doesn’t continue cooking it for 10 minutes at a time until it’s completely done.