Best Pumpkin Pie

Greetings and sorry for my absences! Getting your groove back after a vacation can be so hard! But I’m here and it’s pie season so here we go!

Pumpkin pie is pretty easy and a good starting point if you aren’t a pie maker. Wow your friends and family with this simple but delicious pie made with your own two hands and all your love.

Remember I am not a homemade crust maker. I’ve never had much luck with it, although I try again from time to time. Pillsbury refrigerated pie crusts are quick, easy, and delicious, so why frustrate yourself? If you are good at homemade crusts, go for it! By the way, buy Pillsbury brand. The imitations just aren’t as good.

Get out one roll of Pillsbury refrigerated pie crust and let it soften on the counter.

Whip together til smooth: 1 15 oz can solid pack pumpkin, 1 14 oz can sweetened condensed milk, 2 eggs, 1t cinnamon, 1/2t nutmeg, 1/4t cloves, and 1t vanilla.

Unroll pie crust on lightly floured surface and roll gently to enlarge a bit. Fit into 9″ pie plate. Gently fold edges under and flute with your fingers or crimp with a fork. Pour in pie mixture.

Place pie in 425 F oven and bake for 15 minutes. Turn temp down to 350 and bake about 40 more minutes til done. It will be puffed and slightly jiggly in the very center. Cool on wire rack. Serve as is or with whipped cream.

Enjoy the first in the pie series! It is perfectly acceptable to make one and eat it now to be sure you have it right for Thanksgiving! In fact, I recommend it!

Love, Grammy ❤

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