Easy Pumpkin Pie

This is a quick and easy pumpkin pie recipe based on this recipe. (I added a couple of things based on my own preferences!) This does not include directions for the pie crust - I've got a family recipe I'm not allowed to share for that! (And to be entirely honest, when I'm in North America I go the easy route and just buy pre-made crusts! Quick 'n easy!)




Easy Pumpkin Pie

Ingredients
15-ounce can of pumpkin puree
14-ounce can of sweetened condensed milk
3 large eggs (whisked)
1 teaspoon of vanilla
1 teaspoon of cinnamon
1/2 teaspoon of almond extract
1/2 teaspoon of ground cardamom
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon of salt
Dash of ground pepper
9-inch unbaked pie crusts* (2)

*In an oven-safe pie pan obviously!

Directions
1) Lord, bless!
2) Mix the wet ingredients, then stir in the spices.
3) Prepare the pie crusts if necessary. (I usually blind bake mine for a few minutes to avoid the dreaded soggy bottom!)

4) Pour the pie filling into the pie crusts, leaving a centimeter (a little under half an inch) of crust as the pie will rise a little as it cooks.
5) Bake in an oven preheated to 220 degrees Celsius/425 degrees Fahrenheit for 15 minutes.
6) Turn the heat down to 175 degrees Celsius/350 degrees Fahrenheit and bake another 20 to 30 minutes or until a knife inserted into the center comes out clean.
7) Cut into slices once set and serve as is, chilled, and/or with whipped cream and enjoy!