Nut-Free Pumpkin Pie

Ingredients

• 1 prepared pie crust store-bought or homemade pie crust
• 2 cups canned pumpkin puree
• 3/4 cup granulated sugar
• 1 can evaporated milk (12 oz)
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. In a large mixing bowl, combine the pumpkin puree, sugar, evaporated milk, eggs, cinnamon, and nutmeg. Whisk until the mixture is smooth and well combined.
3. 3. Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
4. 4. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set.
5. 5. Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.

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