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 gluten free pie crust really saves the day here!
1frozenpie crustyou can find them in the frozen section at most groceries (gluten free available too!)
1canpumpkin puree15 ounces
1can organic condensed milk12 or 14 ounces
½teaspoonsalt
½teaspoon ground cloves
½teaspooncinnamon
½teaspoonground ginger
2eggs
Instructions
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!)