Pie- EASY PUMPKIN PIE

By marie2

Ingredients

• EASY PUMPKIN PIE
• Serves 8
• Recipe by Christine Byrne
• INGREDIENTS
• 1 unbaked 9-inch (4-cup volume) pie shell, (found in the dairy case of the supermarket)
• 2 large eggs
• 3/4 cup dark brown sugar, packed tightly
• 2 teaspoons pumpkin pie spice
• 1 15 oz. can pumpkin puree
• 1 1/2 cups heavy cream
• 1/4 teaspoon kosher salt
• Vanilla ice cream or whipped cream (optional, for serving)
• Equipment
• 1 9-inch pie dish (at least 2-inches deep, which equals a 4-cup volume)
• Large mixing bowl
• Large whisk
• Oven
• Pie cutter

Preparation

Step 1

INSTRUCTIONS
1. Preheat oven to 375°F.
2. Unroll the purchased pie crust and press it into an ungreased pie dish — you won’t have to do any rolling, but make sure when you press the crust into the dish that the crust is centered and the sides of the crust are the same height all the way around. Crimp the edges of the crust by making little folds all the way around and pressing down. It doesn’t have to be perfect, it just gives the pie a better shape.
3. In a large mixing bowl, beat the eggs with a whisk for about 20 seconds, until the whites and the yolk are completely combined. Add brown sugar, pumpkin pie spice, pumpkin puree, heavy cream, and salt, and whisk the mixture gently just until everything is combined and smooth. Pour the pumpkin mixture into the pie crust, making sure that the top of the pumpkin mixture is at least a centimeter below the top of the crust. Bake at 375°F for 50-60 minutes. The pie is done when a knife inserted in the center comes out clean, with no gooey pumpkin mixture sticking to it.
4. Let the pie cool completely before serving. Slice into eight equal slices with a pie cutter or a sharp knife, and serve each slice with a scoop of vanilla ice cream or whipped cream (optional).