Pumpkin Pie in 9 ingredients and 90 minutes or less

I found this at about.com while searching for an easy way to make sweetened condensed milk using either soy, rice, almond or coconut milk for use in the Perfect Pumpkin Pie recipe.

If you're looking for a pumpkin pie recipe which comes together quickly and tastes great, I highly recommend trying this one. Use a pre-made pie crust to save time.

1 15 ounce can pumpkin puree

1 cup milk or soy milk

3/4 cup sugar

1/4 cup corn starch

1 tsp vanilla extract

2 tsp pumpkin pie spice or 1 tsp. Cinnamon, ½ tsp. Ginger and ¼ tsp Nutmeg
1 9-inch pie crust.

Place oven rack on middle setting. Preheat oven to 425 degrees farenheit.


Line 9-inch pie plate with pie crust.


In medium to large bowl, mix pumpkin, milk, sugar, corn starch, vanilla extract and spice(s) using hand mixer on medium speed for 3 to 4 minutes, scraping down sides of bowl if needed.


Slowly pour filling into pie crust.


Bake for 15 minutes at 425 degrees farenheit. Turn oven down to 350 degrees farenheit and bake for another 30 minutes. Turn pie around and bake for another 15 – 30 minutes or until toothpick inserted in center of pie comes out clean.


Let cool. Refrigerate any unused portions.

What's left from the second time I made this pie