Prep Time: 15 minutes
Bake Time: 60-70 minutes
Amount: 8 servings
If you don't have pumpkin pie spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/4 teaspoon ground cloves.
1/2 (15 ounce) package refrigerated pie crust (1 crust)
1 (15 ounce) can 100% pure pumpkin
1 (12 ounce) can evaporated milk
2 large eggs
1/2 cup firmly packed brown sugar
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
- whipped topping, thawed
Prepare crust according to package directions; do not bake. Place on a baking sheet; set aside. In large mixing bowl, combine remaining ingredients until well mixed. Carefully pour into pie shell. Bake in a preheated 425°F oven for 10 minutes; reduce heat to 350°F and continue baking 50-60 minutes or until knife inserted into center comes out clean. Remove from oven and allow to cool completely. Serve with whipped topping. Store pie in refrigerator.