This post was updated in November 2014 with new photography!
… because it’s yet another classic dish I had never made. Weird.
But I am SO GLAD I did! Pumpkin pie is super easy, especially if you’re using canned pumpkin, which I did. I haven’t ventured into the world of homemade pumpkin purée just yet. Someday…
And some day I will stop using bought pie crust. Just not this time.
It should be noted I have made my own pie crust in the past… but it was too much work. I’m sorry. You can judge me.
This pumpkin pie recipe is nothing less than PERFECT. It looks perfect, tastes perfect and I swear, a monkey could make it. This monkey did, so there’s proof.
Again, excuse the crap photography. I will improve one day, I promise, but for now, please focus on making this recipe ASAP. Even if you’re Canadian and Thanksgiving has already past, because, well… pumpkin is good ANY TIME.
Mix pumpkin, milk, eggs, spices and salt in a bowl until smooth. Pour into crust. Bake 15 minutes at 425 degrees. Reduce oven to 350 degrees and continue baking for 35 minutes or until knife inserted 1 inch from crust comes out clean. Serve with whipped cream or ice cream.