Name: Easy, Classic Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12 servings
Ingredients: 15 oz pumpkin puree; 12 oz condensed milk; 2 eggs; 1/2 tsp salt; 1 tbsp candied ginger (chopped); 1/2 tsp allspice; 1 1/2 tsp cinnamon; 1/4 tsp nutmeg; 12 individual prepared graham cracker pie shells (unbaked)

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It doesn’t get any easier then this recipe for a new spin on an old classic. For this Easy, Classic Pumpkin Pie I use condensed milk instead of evaporated milk and sugar, chopped candied ginger for that other level of flavor and serve these in individual graham cracker crust pie shells.

I like it in the small, personalized serving as opposed to a slice consisting of anyones idea of whatever a “small piece” is. This was the perfect ending to the Prime Rib Roast Italiano and Prosciutto Sage Wrapped Asparagus we had the other night.

Preheat the oven to 425°F.

Easy, Classic Pumpkin Pie

For this Easy, Classic Pumpkin Pie I use condensed milk instead of evaporated milk and sugar, chopped candied ginger for that other level of flavor and serve these in individual graham cracker crust pie shells.

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Course: Dessert

Cuisine: American, Western

Keyword: classic autumn pie, classic halloween recipe, easy pumpkin pie recipe, easy thanksgiving dessert

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: servings

Calories: 117kcal

Author: Kevin Is Cooking

Ingredients

15 oz pumpkin puree
12 oz condensed milk
2 eggs
1/2 tsp salt
1 tbsp candied ginger chopped
1/2 tsp allspice
1 1/2 tsp cinnamon
1/4 tsp nutmeg
12 individual prepared graham cracker pie shells unbaked

Instructions

Preheat the oven to 425°F.
In a large bowl whisk the filling ingredients together until thoroughly combined.
Gently pour the pumpkin filling into the unbaked pie shells. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 35 minutes.
Allow to cool and serve with whipped cream on top.