1(15 ounce) can pumpkin puree (not pumpkin pie filling)
1(14 ounce) can sweetened condensed milk
2large eggs
2teaspoonspumpkin pie spice
½teaspoonkosher or fine sea salt
1Cookie CrustNut Crust, or pre-baked Perfect Pie Crust
Instructions
Preheat the oven to 425°F.
In a large mixing bowl, whisk together the pumpkin, milk, eggs, pumpkin pie spice, and salt. Pour the mixture into the prepared pie crust. Bake for 15 minutes, lower the temperature to 350°F, and bake for another 40-50 minutes or until the filling is set. If the pie starts to get too brown, lay a piece of foil over the top of the pie, making sure the foil does not touch the filling. Let cool, then refrigerate overnight or until serving time. Can be made a day ahead.