No Muss, No Fuss Pumpkin Pie

My tried and true Pumpkin Pie recipe is an absolute winner. The bit of cream cheese makes for the most luscious pumpkin pie filling. And while I'm perfectly willing to go the extra mile for the holidays, sometimes I'm just looking for a no muss, no fuss kinda recipe. My No Muss, No Fuss Pumpkin Pie combines just a few ingredients in very little time to make for a down right lovely pumpkin pie suitable for some last minute company or a mid-week treat for the fam!

I use a grand total of 5, count 'em, 5 ingredients for the filling... pumpkin, condensed milk, eggs, pumpkin spice and vanilla. I'd venture to say you can just eyeball the pumpkin spice and vanilla, so really you'll just require the use of a mixing bowl and whisk. You even have my blessing to get yourself a store-bought pie crust; that's right, you heard me! How easy is that?

No Muss, No Fuss Pumpkin Pie

Ingredients

· 1 9in frozen pie crust

· 1 (15oz) can pumpkin puree

· 1 (14oz) can sweetened condensed milk

· 2 eggs

· 1 ½ tsp pumpkin pie spice

· 1 tsp vanilla

· Whipped cream, optional

Preheat oven to 375F.

Parbake the pie crust for 10 minutes.

In a large mixing bowl, whisk together the pumpkin, condensed milk, eggs, pumpkin spice and vanilla extract until smooth.

Pour the pumpkin filling into the pie crust.

Bake for 50 to 60 minutes until the center of the pie is puffed and set. It should jiggle just slightly.

Turn oven off and open the door. Allow the pie to cool in the oven for about 30 minutes. Transfer to the counter to cool to room temperature (about 2 hours). Chill in the fridge for at least 1 hour before serving. Slowly cooling the pie will reduce the likelihood of cracks in the pie.

Slice into wedges and serve with whipped cream.

Serves 8

Gluten Free Friendly!

Look in the freezer section of your grocery store for a gluten free pre-made pie crust, or make your own!