This Thanksgiving favorite dessert is creamy with just the right amount of spice. It practically melts in your mouth! And with only five ingredients, it’s beyond easy.

INGREDIENTS

• 1 (15-ounce) can pumpkin purée
• 1 (14-ounce) can sweetened condensed milk
• 2 large eggs
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt (optional)
• 2 blind baked 9-inch pie shells, or 1 unbaked 9-inch deep dish pie shell

INSTRUCTIONS

1. Arrange an oven rack in lowest position and heat to 425°F. Place the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice in a large bowl and whisk until combined.
2. If making 2 (9-inch) pies: Divide filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
3. If making 1 (9-inch) deep dish pie: Pour the filling into an unbaked 9-inch deep dish pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 35 to 40 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.

RECIPE NOTES

Blind baking: To blind bake the pie shells, bake at 425°F until the edges just start to brown, 15 to 20 minutes. Let cool before adding the filling.

Storage: Refrigerate leftovers for up to 4 days.

Source: https://www.livingwellspendingless.com/easy-5-ingredient-pumpkin-pie/#QC5cidMgJW08ySJv.32