Simple & Delicious Pumpkin Pie

A theme with my pies this year for the holidays is think simple. Don’t over think the classics. Stick with organic ingredients and enjoy my time with the family rather than sweating if a new recipe will turn out… year I’ll get back to being adventurous  when the baby is older.

Simple & Delicious Pumpkin Pie


  • 15 ounce can Organic Pumpkin
  • 14 ounce can or bottle organic sweetened condensed milk (Trader Joe’s)
  • 2 large organic eggs, room temperature
  • 1 Tbsp pumpkin pie spice blend
  • 9″ unbaked frozen organic pie crust, thawed


Preheat the oven to 425°.

Whisk the pumpkin, milk, eggs and spice together in a large mixing bowl until smooth. Place the pie pan on a baking sheet, pour the filling into the crust. Bake for 15 minutes. Lower the oven to 350° and bake for 40 minutes.

Take out and let cool on a rack fully, refrigerate till cold, store loosely wrapped.

Makes 1 pie.


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  1. Have you tried pumpkin pie with non-dairy milk instead of the sweetened condensed milk? It would need some maple syrup or honey too. I was thinking of giving it a shot one of these days.

  2. Reblogged this on Living and Lovin.

  3. Beautiful and I agree on classics!!

  4. I agree, it is perfect!!

  5. Perfection!


  1. […] first “eating” of Thanksgiving I played with my go-to Pumpkin Pie – Simple & Delicious Pumpkin Pie – and made it egg-free so he could enjoy it as well. I pondered on what substitute to use, […]

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