 | | Directions | 1. Preheat oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.
2. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack.Test Kitchen Tip: Use 1 1/2 teaspoons McCormick® Ground Cinnamon, 3/4 teaspoon McCormick® Ground Ginger, 1/4 teaspoon McCormick® Ground Nutmeg and 1/8 teaspoon McCormick® Ground Cloves in place of the Pumpkin Pie Spice.
Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form. |
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Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 8
|  | | Ingredients | | - | | 1 frozen unbaked deep dish pie crust (9-inch) |
| - | | 1 can (15 ounces) pumpkin |
| - | | 1 can (14 ounces) sweetened condensed milk |
| - | | 2 eggs |
| - | | 1 tablespoon McCormick® Pumpkin Pie Spice |
| - | | Vanilla Whipped Cream, optional (recipe follows) |
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| | Nutrition (per serving) | Calories: 286 Calories
Fat: 10 Grams
Protein: 7 Grams
Cholesterol: 71 Milligrams
Carbohydrates: 42 Grams
Sodium: 139 Milligrams
Fiber: 3 Grams
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