This pie is only 5 ingredients and is delicious. It’s a must make, fall dessert. You’ll be sure to impress your guests for Thanksgiving with this pie!
For the Crust
1 – Ruffled Apron Foods Almond Nut Crust, THAWED.
For the Pumpkin Filling:
1, 15 oz. can pure pumpkin
1, 14 oz. can sweetened condensed milk
1 1/2 tsp. Cinnamon
1/2 tsp. Salt
Preheat oven to 425F. Let crust thaw while oven preheats. Place thawed crust on foil lined baking sheet.
For the filling, mix all ingredients together until combined. Pour into thawed Almond Nut Crust.
Place in preheated oven for 10 minutes. Then reduce heat to 375F and cook for another 35 minute. Pie is done when center of pie doesn’t wiggle. Let cool on wire rack for about 1 1/2 hours, then refrigerate. Serve at room temp or refrigerated. Top with whipped cream when served! Store in refrigerator and enjoy for 5-7 days.