Simple Pumpkin Pie

Yields 1 (9-inch) pie

1 (9-inch) pre-made pie shell or graham cracker pie shell (see recipe: Single-crust Pie Pastry or Graham Cracker Pie Shell)

1 (15-ounce) can unsweetened pure pumpkin puree

2 eggs (beaten)

1 (14-ounce) can sweetened condensed milk

1 teaspoon pure vanilla extract

1 tablespoon pumpkin spice

¼ teaspoon salt

Whipped cream topping (optional - see recipe: Fresh Whipped Cream)

 

1. Preheat oven to 425° F.
2. In a bowl, combine pumpkin puree, sweetened condensed milk, eggs, vanilla extract, pumpkin spice, and salt. Blend until smooth. Pour filling into pie shell.
3. On bottom oven rack, place a shallow pan of water to help prevent pie from cracking. Place pie in center of middle oven rack. Bake at 425° F for 15 minutes. Reduce heat to 350° F and bake for an additional 50-60 minutes, or until a knife inserted in the center comes out clean. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil.
4. Place on a wire rack and allow pie to cool before serving. If desired, top each slice with a dollop of whipped cream.