Shortcut Pumpkin Pie

Does your family expect pumpkin pie for Thanksgiving dessert? Maybe you're in charge of making the pie for your Friendsgiving dinner this year. Whatever the case, this Shortcut Pumpkin Pie will help ease your baking duties this time around. With a pre-made graham cracker crust, pumpkin puree, eggs, evaporated milk and a few spices, you'll be on your way to pie heaven in just over an hour. If you like to chill your pies, you can do once once cooled and out of the oven. This pie is also great straight off the cooling rack. Make sure to top it off with some delicious whipped cream for a festive treat your whole family will go crazy for.

Ingredients

1 9-inch graham cracker pie crust
1 (15-ounce) can pumpkin puree
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (12-ounce) can evaporated milk
1 teaspoon salt

Instructions

Preheat oven to 425 degrees F.
In a large bowl, beat eggs. Add pumpkin, sugar, cinnamon, and nutmeg; beat well. Gradually stir in evaporated milk.
Place pie crust on baking sheet. Pour filling in pie crust and place in the oven. (You may have extra pumpkin pie filling. If so, you can make mini pumpkin pies.)
Bake for 15 minutes, then reduce temperature to 350 degrees F and bake for an additional 40 to 50 minutes, or until knife inserted near center comes out clean.
Cool on rack. Chill if desired.