You wouldn’t believe how easy pumpkin pie is unless you’ve made it. I’m thrilled at how easy it is, and I can make it so that it’s not even that horrible for me to indulge in a second piece. I’ve made this recipe a good three times now. It’s that simple.
I found Libby’s recipe online here, but you can probably find it on the back of the can.
I’ve listed the recipe how I have adapted it to make it a little less horrible for me.
I throw everything together in my kitchenaid and then pour the mixture into the pie crust recipe that I list below. I bake the pie at 350 degrees for about 35-40 minutes, or until the middle doesn’t jiggle when I shake it.
For the pie crust, I’m such a lazy ass that I found a recipe that doesn’t require rolling out the dough, or using shortening, since I think shortening is sort of gross.
Mix all ingredients together in a bowl. Place dough in the pie pan, and press it out evenly with your fingers. Fill with favorite pie filling and bake.