Semi-Homemade Pumpkin Pie

This pie is called semi-homemade because I did not make the crust.  It is still a damn good pie though!  I suggest if you want the creaminess of homemade pumpkin pie, but, like me do not have the time to make your own crust, make this one!  It's simple, takes less than 10 minutes to whip up, and it's better than the frozen ones you buy at the grocery store!!!

Ingredients:

- 1 can PURE pumpkin puree (do not buy the already seasoned pumpkin...ugh!)
- 1 (14oz) can of Sweetened Condensed Milk
- 1 frozen Pie crust, defrosted
- 2 Eggs
- 2 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1 tsp. Nutmeg
- 1/2 tsp. Salt
*NOTE:  This recipe makes 1 DEEP DISH Pumpkin pie.

Directions:

1.  Preheat your oven to 425 degrees and place your pie crust on a baking sheet.  Now toss your pumpkin puree into a large bowl and toss in your sweet milk.

2.  Now add your spices and your eggs.

3.  Mix together with a whisk, then switching over to a rubber spatula, scraping the sides of the bowl, until it's well combined.  Pour your mixture into your pie crust.

4.  Now, bake your pie crust at the 425 for 15 minutes.  After that time, turn the temperature down to 350 degrees and allow your pie to keep baking for 35-40 minutes.  Mine is almost always done at the 35 minute mark, but ovens vary.

5.  When you remove your pie, check it by inserting a clean butter knife into the center of the pie carefully.  If the knife comes out clean, it's done!  If not, place it back into the oven for a few more minutes.  Allow your pie(s) to cool for 2 hours at room temp before putting them into the fridge.

Here's the final product.....

Perfect!  Is there anything more Thanksgiving than pumpkin pie?!

HAPPY THANKSGIVING EVERYONE!!!!