Lunch: Easy Pumpkin Pie
A Pillsbury® refrigerated pie crust makes pie-making easier than ever! Create this favorite anytime of year.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 eggs
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk (1 1/2 cups)
Instructions
Heat oven to 425 °F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
