
Très facile

Easy Pumpkin Pie
10 minutes
Préparation
75 minutes
Cuisson
60 minutes
Repos
316 kcal
Par portion
Ingrédients pour 1

1/8
Pâte brisée

1.9 oz
Citrouille en conserve

1/8 càs
Pumpkin pie spice

1.5 fl oz
Lait concentré non sucré

1/4
Œuf

1/10 cup
Sucre (en poudre)

facultatif
1/4 càs
Chantilly
Ustensiles
Four, Plat à tourte, Couteau
recette
- Étape 1
Preheat the oven to 425°F. Place pie dough into a 9-inch pie dish & trim any excess dough. - Étape 2
Pinch together the edges of the dough. Using a fork, make small holes in the bottom of the pie dough, then pre-bake the dough for 15 min. - Étape 3
Crack eggs into a large bowl & whisk together. - Étape 4
Add sugar, pumpkin pie spice & a pinch of salt. Whisk to combine. - Étape 5
Add canned pumpkin & evaporated milk. Whisk to combine. - Étape 6
Remove the pie crust from the oven. Carefully pour in the pumpkin mixture. Bake at 425°F for 15 min. Then, lower the oven to 350°F & bake for another 45 min or until the pie is fully set. - Étape 7
Cool the pie for about 1 hour (or in the fridge overnight). Serve with whipped cream and enjoy!