With a super short ingredient list and a method so easy the toddlers can almost make it on their own, this is our-go easy Pumpkin Pie.
– Pumpkin puree – Sweetened condensed milk or cream and honey – Eggs – Pumpkin pie spice – Vanilla – 9-inch pie crust
– Preheat the oven to 425 degrees F. – Add the pumpkin, milk, eggs, pumpkin pie spice, and vanilla to a medium bowl and whisk to combine.
Pour into one 9 inch deep dish unbaked pie shell and bake for 15 minutes, then lower the temperature to 350 degrees F and bake for another 35-40 minutes.
It's done when the center is set, firm to a light touch, and a knife inserted into the middle comes out cleanly. (If the crust starts to brown too deeply towards the end, cover with foil.)
Remove from the oven and set on a wire rack to cool completely, about two hours. Serve at room temperature or chilled with whipped cream or ice cream, if desired.
Once cool, store tightly wrapped or in an airtight container in the refrigerator for up to 5 days. You can make it ahead of time, chill it, and serve it cold as needed.