The Best Pumpkin Pie

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Is it even Thanksgiving without pumpkin pie? Well, if you grew up in my house, yes. But now it’s one of my favorite holiday desserts, and I can’t live without it!

This recipe is seriously the best, and it is a breeze to make. You don’t need a mixer or any special equipment, and a frozen pie crust really saves the day here!

So here’s what you’ll need:

• 1 frozen pie crust, you can find them in the frozen section at most groceries (gluten free is available too!)
• 1 can pumpkin puree (15 ounces)
• 1 can organic condensed milk (12 or 14 ounces)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 eggs

Directions:

If using a frozen pie crust, place it on the counter to thaw for about 10-20 minutes

Preheat oven to 375°F

Add everything but the pie crust to a large mixing bowl and stir together until smooth

Add to thawed pie crust and bake at 375° for 15 minutes

After 15 minutes, cover the edges of the crust with foil (make sure to only cover the edges and not the whole pie) to prevent them from burning and bake another 40 minutes (sorry I didn’t get a picture of the foil-covered edges!)

Remove from oven and serve with whipped cream

Notes:

• Pie can be made ahead and frozen for up to 3 months. Thaw in fridge overnight or for at least 12 hours
• Store leftovers in fridge for up to 3 days
• To warm leftovers, heat individual slices in microwave-safe dish for 15-30 seconds 
• Optional topping: chopped pecans