I’ve tried many pie recipes over the years and I still keep coming back to this one. It is the tastiest one I’ve made and comes from a magazine advertisement from McCormick. I bet your family will love it for Thanksgiving as well.
Pumpkin Pie with Vanilla Whipped Cream
• 1 can (15 oz) pumpkin
• 1 can (14 oz) sweetened condensed milk
• 2 eggs
• 1 tbsp. pumpkin pie spice
• 1 tsp pure vanilla extract
• 1 frozen unbaked deep-dish pie crust (9-inch)
MIX pumpkin, milk, eggs, pumpkin pie spice and vanilla in a large bowl until smooth. Pour into pie crust on large foil-lined-baking sheet.
BAKE in preheated 425º F oven 15 minutes. Reduce oven temperature to 350ºF. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cook completely on wire rack. Serve with Vanilla Whipped Cream.
VANILLA WHIPPED CREAM: Beat 1 cup heavy cream, 1/4 cup powdered sugar and 1 tsp. pure vanilla extract in bowl with electric mixer on high speed until stiff peaks form.
Click here for a gluten free pumpkin pie recipe.