pumpkin pie

my goal was to make a traditional thanksgiving meal this year

which included a pumpkin pie, especially for my father in law (i'm more of a chocolate pie kinda girl)

Pumpkin pie is actually quite simple, especially if you use some handy products that are out there!

Here is my recipe:

Pumpkin Pie

Ingredients:

Pillsbury Refrigerated Pie Crust

1 Can of Pumpkin Pie Filling (different than just pumpkin puree)

1 egg

1/3 cup (75 mL) evaporated milk

Directions:

Let the pie crust sit on the counter for 15 minutes before rolling out and placing in pie plate (glass is recommended) Go around the edges with both index fingers, pinching the dough together between your fingers. Poke the sides and bottom of the crust with a fork.

In a medium bowl, beat one egg lightly. Add the pumpkin pie filling and the evaporated milk. Blend everything together. Pour filling into the pie shell.

Bake at 425 for 15 minutes. Reduce oven temperature to 375 and continue baking 35 to 45 minutes longer, until a knife inserted in centre comes out clean. 

Cool.

Top with whip cream, sprinkle lightly with cinnamon and... enjoy!!