Pumpkin pie

1 (15-ounce) can pumpkin purée 1 (14-ounce) can sweetened condensed milk 2 large eggs1 tablespoon pumpkin pie spice1 unbaked 9-inch deep dish pie shell

Directions

1. open a can of pure pumpkin purée and add the whole thing to a mixing bowl — no measuring needed.

2. Then, add a can of sweetened condensed milk, which adds richness to the filling and sweetens the pie without the need for sugar

3. Whisk in two eggs and the pumpkin pie spice.

4. Pour the filling into one deep-dish pie shell Bake for 15 minutes at 425 degrees. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean

5. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.