Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4
cup sugar
1 1/2
teaspoons pumpkin pie spice
1/2
teaspoon salt
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
2
eggs, beaten
Preparation
Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, beat filling ingredients with hand beater or wire whisk until well blended. Pour into crust-lined plate. Cover crust edge with strips of foil to prevent excessive browning.
Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours before serving. Store covered in refrigerator.
Caramel-Apple Cream Topping 1 cup whipping cream 1/4 cup caramel topping 1 tablespoon packed brown sugar 1/2 teaspoon apple pie spice Additional caramel ice cream topping, if desired Sweet Orange Cream Topping 1 cup whipping cream 2 tablespoons powdered sugar 1/4 cup orange juice 1/2 teaspoon grated fresh orange peel Additional grated fresh orange peel or orange twists, if desired Topping Directions: 1. In large bowl, beat whipping cream with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until soft peaks form. 2. Gradually beat in additional ingredients, scraping bowl once, until blended and stiff peaks form. Refrigerate until ready to serve.
