Easy Pumpkin Pie Recipe

This easy pumpkin pie recipe is perfect for the holiday season. Its smooth and creamy filling is made from canned pumpkin puree and sweetened condensed milk, and it's both simple and delicious. For an extra special treat, top it with a generous dollop of honey whipped cream using Nielsen's Honey from Crofton, B.C, Vancouver Island.

Yields: 1 pie

Servings: 8

Prep Time: 10 minutes

Cooking Time: 50-55 minutes

Total Time: 1 hour 5-10 minutes

Ingredients:

• 1 (15 oz) can of pumpkin puree

• 1 (14 oz) can sweetened condensed milk

• Two large eggs

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/2 tsp salt

• 1 (9-inch) unbaked pie crust

Instructions:

1. Preheat the oven:

• Preheat your oven to 425°F (220°C). 2. Prepare the filling:

• Combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a large mixing bowl. Mix well until smooth and well-blended. 3. Pour the filling into the pie crust:

• Pour the pumpkin filling into the unbaked pie crust. Smooth out the top with a spatula. 4. Bake the pie:

• Bake in the oven at 425°F (220°C) for 15 minutes.

• Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes until a knife inserted near the center comes out clean. 5. Cool and serve:

• Allow the pie to cool on a wire rack for about 2 hours. This helps the filling appropriately set.

• Serve chilled or at room temperature. You can top it with whipped cream if desired.

Tip for Using Honey Whipped Cream with Pumpkin Pie:

For extra flavour and elegance, serve each slice of pumpkin pie with a generous dollop of honey-whipped cream. The natural sweetness of the honey perfectly complements the pumpkin pie's spices. Just before serving, add a drizzle of Nielsen's Honey over the whipped cream and a sprinkle of ground cinnamon or nutmeg for a beautiful and delicious finishing touch.

Enjoy your delicious and easy pumpkin pie!