Eggless Pumpkin Pie

Ingredients

• 1 crust refrigerated pie crust
• 1 14 oz can sweetened condensed milk
• 1 15 oz can pure pumpkin
• 2 tbsp cornstarch
• 3 tsp pumpkin pie spice
• 2 tsp vanilla bean paste (or vanilla extract)

Instructions

1. 1

   Preheat oven to 450°F. Bring pie crust to room temperature and gently unroll onto an ungreased 9-inch pie plate, pressing it against the sides and bottom of the pan.

2. 2

   Partially bake the pie crust for 5–7 minutes or until just beginning to firm and brown. This helps the crust cook evenly and prevents a soggy bottom when the filling is added. Set aside.

3. 3

   Reduce oven temperature to 400°F. In a large bowl, whisk together the sweetened condensed milk, pumpkin, cornstarch, pumpkin pie spice, and vanilla bean paste until smooth with no lumps remaining.

4. 4

   Pour the filling into the prepared crust and cover the sides of the crust with aluminum foil to prevent excess browning.

5. 5

   Bake for 50–55 minutes, or until the filling is firm around the edges and has a slight jiggle in the center. Let cool to room temperature, then refrigerate until ready to serve.

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