I hope you all had a great Thanksgiving with friends and family! I definitely did and of course ate way too much. But oh well! Last year I made pumpkin pie from scratch. And I mean, everything! From the pumpkin filling to the crust, nothing was pre-made. Too. Much. Stress! So, this year, I just wanted to have fun and make sure I had a good night’s sleep before my Thanksgiving morning pie making! This crust from Pillsbury is my life right now…

I will be purchasing this all the time! My local Target has it so, expect to see more pie recipes in the future. Pie crust is hard, people. If you haven’t tried it, skip it. It’ll just take a couple years off your life. So here we go… easy peasy pumpkin pie…

What you will need:

One 9 inch pie plate (glass is best)
Baking sheet (for any spills and easy in/out of the oven)
1 can (15 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
2 eggs
1 tablespoon pumpkin pie spice
1 box rolled pie crust (I used Pillsbury like the one pictured)

Preheat oven to 375 degrees fahrenheit. Unroll and press pie crust into pie plate (directions should be on the package). Create a decorative edge however you like. Here is what I did…

Place pie on a baking sheet and set aside.

In a large bowl, mix together pumpkin, sweetened condensed milk, eggs and spice. Pour into prepared pie crust. Bake for 45-55 minutes. The crust will be brown and pie will be set. Let cool completely before slicing and serving. Enjoy!

Our dessert table! Everything was delicious 🙂

For the mini pies, I used the same ingredients, and the same dough, just used a 4 inch circle cookie cutter and cut out little dough circles to press inside a mini muffin tin. Bake at same temperature for about 35-40 minutes.