This classic pumpkin pie is incredibly easy to make and has perfect texture and flavor!
1 1/3 cups pumpkin puree
1 14-ounce can sweetened condensed milk
2 eggs, slightly whisked
1 1/4 teaspoon ground cinnamon
3 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 homemade or store-bought refrigerated shortbread pie crust
optional toppings: chopped nuts, whipped cream
Preheat oven to 425 degrees. If using homemade pie crust, prepare crust and press into pie dish. If using store-bought make sure the crust is thawed (not frozen).
In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, and salt and stir well. Pour into prepared crust.
Place pie pan on a baking sheet. Bake for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer. Pie is done when the crust is browned and only the center of the pie jiggles when you lightly shake the pan.
Allow to cool on a cooling rack to room temperature or cover and chill up to 2 days. When ready to serve, allow to come to room temperature and serve with chopped nuts and whipped cream if desired.