The Easiest Pumpkin Pie – McCormick’s Signature Pumpkin Pie

The easiest pumpkin pie - McCormick's Signature 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.

Keywords: condensed milk, Desserts, McCormick, Pie, Pumpkin, Pumpkin Pie

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