Recipe from Trader Joe’s

Ingredients:
1 pie crust
1 15 oz can pumpkin
1 cup heavy cream
1/2 cup whole milk
2 large eggs
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice blend
1/4 teaspoon salt

Directions:
Preheat oven to 375 degrees. Prepare pie crust according to directions on package (defrost, roll out, etc.). Stir together pumpkin, cream, milk, eggs, brown sugar, pumpkin pie spice blend, and salt. Mix well. Pour mixture into pie crust.
Bake, in the middle of the oven, for 45 to 50 minutes*, or until filling is set but center still trembles slightly, as the filling will continue to set at the pie cools. Transfer to wire rack and cool completely.**

Notes:
* I started checking at about 45 minutes to prevent over baking. I probably could have baked mine a tad bit longer, though.
** After serving this pie after only allowing it to sit in the refrigerator for about an hour or so, I read a few more pumpkin pie recipes to figure out where I went wrong. Mine was not quite set when I went to serve it and it didn’t completely set until I left it to chill overnight in the refrigerator. One of the recipes that I read said to either serve immediately warm (there’s no way I could have done this as mine was nowhere near set yet) or to refrigerate… which I think is probably the best way to go. I would pop it back in the oven to reheat to serve it warm with ice cream 🙂

Have a wonderful weekend everyone! Ours is looking pretty busy so far so I’m hoping to keep Sunday open to catch up and just relax!

Enjoy!

❤Britt