Easiest-Ever Pumpkin Pie

Tips from the Pillsbury Kitchens

• tip 1
  Pumpkin pie spice is a balanced blend of warm (a reference to seasonings that make us feel warmer—and sometimes cozier) spices that come from dried barks, roots, seeds, or chiles. Cinnamon, ginger, cloves, and nutmeg are important players, though every commercial blend may vary in the ratio of ingredients. Try it with sautéed apples, sprinkled over a pan of roasted root vegetables, or rubbed over a pork roast before cooking.
• tip 2
  Read the canned pumpkin label carefully to make sure you’re not buying canned pumpkin pie mix, which already contains sugar and seasonings.
• tip 3
  Pouring a liquid filling into a pie crust, and not spilling as you place the pie on the oven rack can be tricky. We found that placing the frozen pie crust on the cookie sheet first before pouring in the pumpkin filling helps to prevent spilling when moving both to the oven.
• tip 4
  Pumpkin pie is an egg-based custard filling and should be stored in the refrigerator. Leftover pumpkin pie can be stored in the refrigerator for up to four days.
• tip 5
  Serve each slice with a dollop of whipped cream! Want to make your own? Simply beat together in a chilled medium bowl a 1/2 cup of whipping cream, 1 tablespoon of sugar and 1/4 teaspoon of pumpkin pie spice on high speed until soft peaks form.
• tip 6
  Unlike other pies, a pumpkin pie can be made entirely from pantry items. Stock up on pure canned pumpkin and evaporated milk when they’re on sale so you can make a pumpkin pie without having to make a trip to the store.