Easy Pumpkin Pie {our family favorite}

Make this quick & easy pumpkin pie for Thanksgiving dessert {or Christmas} and you’ll have plenty of time left to relax….or make more food.

You know the old saying that something is as “easy as pie“? Well, if you’ve ever made a pie from scratch you know that it’s not so easy…or quick. This pumpkin pie is the opposite of that! It goes together quickly and easily and it tastes fantastic. This is my go-to recipe for Thanksgiving and Christmas dessert, and I’ve been making it for about 15 years {at least}. I’m excited to bring this recipe to you in cooperation with GE Café™ appliances.

I think what I like about this pie is that it’s not overly sweet like pecan pie or chess pie is {even though I LOVE those pies too}. It simply tastes like the holidays and is best served with whipped cream AND vanilla ice cream…because I hate to choose.

I decided to work with GE Café™ Series for this post because we already own three GE appliances {although they’re not the Café™ Series} in our current house, plus others in our rental properties. It’s one of the brands I grew up with and trust, and the GE Café™ Series gives you that restaurant quality in a home environment.

Quick & Easy Pumpkin Pie:

Quick & Easy Pumpkin Pie

• 1  10-inch (9 oz.) prepared graham cracker crust
• 15 oz. can pumpkin
• 14 oz. can sweetened condensed milk {I like to use the fat free}
• 2 eggs, lightly beaten
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Preheat oven to 425 degrees.

Combine all ingredients together, with a whisk.

Pour into pie shell and bake for 15 minutes.

REDUCE HEAT to 350 degrees and bake 35-40 minutes.

Remove and let set for about 20-30 minutes.

Slice and serve with whipped cream and/or vanilla ice cream.

NOTE: if edge of crust starts to over-brown, cover entire pie loosely with foil and continue cooking.

As I mentioned above, this pie isn’t cloyingly sweet so it’s the perfect addition to a dessert buffet or pie bar. When presenting, you can sprinkle a little nutmeg or cinnamon lightly over the top, and it’s delicious with a cup of hot coffee or a glass of milk.

I supposed you could make the filling and add it to a pastry crust, but the sweet crunch of the graham cracker crust is a big part of the flavor so I don’t recommend it.

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Insight for this post was provided by GE Café™ Series. My thoughts are my own. See how I work with brands here.

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