Pumpkin Pie Made Easy

Makes one 9” or 10” pie

I used Charlotte's pie crust recipe from the blog but you can buy an unbaked pie shell or frozen tart shells in the freezer section of grocery store.

Marilyne

Pumpkin Pie made easy

Ingredients

One 9" or 10" unbaked pie crust.

Pie filling ingredients 

1 can EB Smith pumpkin pie filling, 540ml

2 eggs, slightly beaten

1/3 cup carnation milk

Instructions

Preheat oven to 400F.

Stir the 2 eggs lightly in a bowl. Add can of EB Smith pumpkin pie filling. Add 1 cup carnation milk and stir well. Use a fork to stir this recipe, you don't need an egg beater. Use pumpkin pie filling and pour in the raw pie crust.

Bake at 400F for about 10 to 12 minutes.

Lower over to 350F and bake another 45 minutes or until done.

Serve the pie warm or cold plain or with whipped cream or vanilla ice cream.

Notes:

If you have extra filling, you can pour in tart shells and make pumpkin tarts.

This easy recipe is for EB pumpkin pie filling only. If you buy canned pumpkin puree, you will need to add spices and other ingredients and you will follow a different recipe.