Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
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2
In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
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3
Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.
Do not swap evaporated milk for sweetened condensed milk. While it’s often easy to confuse the two, condensed milk has a higher sugar content and will not yield the same results in this recipe.
Read the canned pumpkin label carefully to make sure you’re not buying canned pumpkin pie mix, which already contains sugar and seasonings.
Serve each slice with a dollop of whipped cream! Want to make your own? Simply beat together 1/2 cup whipping cream, 1 tablespoon sugar and 1/4 teaspoon vanilla on high speed in a chilled medium bowl until soft peaks form.
Maple Pumpkin Pie: Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.
If you don’t have a pie pan or you want perfectly crimped crusts without the work, Easiest-Ever Pumpkin Pie using a Pillsbury™ frozen pie crust is a great option.
