Sometimes you just need a decent pie. I dunno, maybe you opened your mouth and volunteered without thinking. Maybe someone volunteered you? Maybe you don’t even know how it happened! Take a breath and remember these things happen to the best of us – and sometimes at the worst possible time! That’s when it’s time for the Easiest Pumpkin Pie.
And now it’s crunch time and you didn’t think about your long hours, your new baby, the trip, the flu that knocked you flat, the kid’s school plays, the fact that you don’t bake, have never made a pie or you’re just overwhelmed, sad, depressed or all of the above.
And you’re wondering how you’re going to pull off a pie baking and you’re just too nice (or conflicted) to pick up a bakery one. The holidays seem to be riddled with “standards” and not everyone, face it, is Martha Whoosit, but I get that feeling of having to live up to expectations. And why, why, why was that little teeny word “no” just so darned hard?
In a perfect world, we’d all make my favorite Pam Anderson’s Pumpkin Pie. And we’d all make elaborate crust designs and little cutouts of leaves and twigs or pumpkins or I don’t know maybe a whole diorama of the first Thanksgiving in elaborate pie crust cutouts?
About the Easiest Pumpkin Pie, McCormick’s Signature Pie:
But now, the work day is done, kids finished homework, bath, bed and it’s 10:00 p.m. and you’re tired and maybe you’re thinking “I just need to make a fricken’ pie.” Well, this pie is for you. I gotcha covered girl (or guy) with a pie that’s super easy, fast and while it may not be the absolute foodie dream of the “pinnacle” of pies, it’s good enough! Very good, even. A classic.
And it really is the easiest Pumpkin Pie, and it’s McCormick’s Signature Pie. This pie is so fast, it goes from nothing to in the fridge in 40 minutes. Yeah. Really! And if you can’t trust McCormick’s, the spice peoplel, who can you trust. Well, me, maybe!! 🙂
Making the Easiest Pumpkin Pie, McCormick’s Signature Pie:
Not counting the crust, there are four ingredients in The Easiest Pumpkin Pie; McCormick’s Signature Pie. Count ’em. Four. And they’re mixed together by hand. And if you bake a lot, you might already have everything you need for the Easiest Pumpkin Pie right in the fridge or freezer.
If you dig through the pantry and find pumpkin & condensed milk, there’s a “best buy” date on them. If it’s a year or so past, don’t sweat it. Pumpkin really IS better if it’s aged a bit. Condensed milk keeps forever but if you open it and see a little discoloration, don’t freak. It’s starting on its way to caramelization and it’s not a safety issue. If you’re going back several years or the can is dented? Get to the store. And if you don’t have Pumpkin Pie Spice? I gotcha covered with this post on three different ones.
I do the crust first and stick it in the freezer while I mix up the pie. That helps it bake up nicely and not slump or bubble up or shrink. And yes, those little tubes of pre-made will work (trust me, no one will notice) but I’d try to avoid the whole frozen crust in the aluminum pan. Honestly, though, ya gotta do what ya gotta do and I won’t judge. (Ok, maybe I will, but not out loud! lol!)
Saving Money on the Easiest Pumpkin Pie, McCormick’s Signature Pie:
If you really shop the holiday sales, you’ll be bound to pick up your pie items at a bargain cost, and for a fraction of the price of a store-bought pie.
And while you’re at it, stock the cupboard with items like pumpkin puree, condensed milk, frozen pie shells if you use them. So many baking items are going to be at their lowest pricing starting with the pre-thanksgiving sales and running through New Year’s that it is very worthwhile to analyze your baking needs for the next few months (until the next big sale at Easter) and really stock up.
If you’re shopping for the items for this pie at any other time of the year, it’s always worthwhile to check at Aldi or your buying club. Aldi has prices that rival the grocery store’s sales prices, everk day.
The Easiest Pumpkin Pie - McCormick's Signature Pumpkin Pie
- 1 tube of refrigerated pie dough or 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 Pumpkin Pie Spice
Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet. (If using premade pie in a roll, open, roll a bit larger than your 9″ deep dish pie tin, ease in, trim to 1/2″ overhang. Tuck the excess in and crimp. Place in freezer while mixing pie.)
Mix pumpkin, milk, eggs, and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
Note: almost all pumpkin pie requires a pie shield. Before you bake, take aluminum foil, press it along the edge of the pie pan to imprint the foil. Cut with scissors about an inch along each side of the indentation so you end up with a round of aluminum foil about 2 inches wide.
If the crust starts to get brown before the pie is done, carefully place the tin foil shield over the top of the crust and continue to cook until pie tests done.
Adapted from McCormick’s
I’ll be bringing The Easiest Pumpkin Pie; McCormick’s Signature Pie to Fiesta Friday #198, hosted this week by two women of great taste; both well seasoned bloggers: Judi @ cookingwithauntjuju.com and Liz @ Spades, Spatulas and Spoons.This is going to be a fun party with all kinds of Holiday foods!