Easy Pumpkin Pie

By Susan56

Ingredients

• 1 Piecrust (from 15-ounce package of refridgerated
• piecrusts)
• 1 can (30 ounces) pumpkin pie filling(such as Libby's)
• 2 large eggs
• 1/3 cup sweetened condensed milk
• 1 egg beaten with 1 tablespoon water
• 1 teaspoon sugar

Preparation

Step 1

Heat oven to 425 degrees. Fit one piecrust into a 9-inch pie plate. Set aside.

In a large bowl, beat pumpkin pumpkin pie filling, eggs and condensed milk until smooth. Spoon into pie crust.

Brush edge of pie crust with egg mixture, sprinkle with sugar.

Bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees and cover edge with foil. Bake for an additional 45 minutes.

Cool pie completely on wire rack. Refridgerate overnight or until chilled.