Pumpkin Pie You Don't Even Need Whipped Cream For

There's this debate about which is better: pecan, pumpkin, or sweet potato and in my opinion, I don't really care- I just like pie. My grandma brought the pecan pie this year, so I made the pumpkin. This pie was the smoothest, creamiest, best tasting pumpkin pie ever. You didn't even need to cover it in whipped cream to make it taste good.

This year, I did cheat and use a pre-made pie crust. No one even noticed. haha!

Pumpkin Pie 

9″ pie crust, unbaked

1 (15oz) can pumpkin puree

1/2 cup heavy whipping cream

1/2 cup evaporated milk

1 cup brown sugar

2 tsp pumpkin pie spice

1/4 tsp salt

Preheat oven to 400 degrees.

Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan.

In a large bowl mix together all the ingredients except the eggs. Once blended together add eggs one at a time. Beat for an additional 3-5 minutes or until light and fluffy. Pour into prepared pie crust and bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 35-40 minutes. Make sure the center of the pie is set and is no longer jiggly.

Remove from oven and let cool to room temperature. Cover and keep stored in the refrigerator until ready to serve.