Chron Cooks ft. Zoe Casselman Pumpkin Pie

Zoe Casselman / The Hofstra Chronicle

Even though the weather lately hasn’t exactly screamed “fall,” this easy recipe will certainly get you in an autumnal mood. If you have been influenced by the yearly pumpkin craze at every bakery and coffee shop, this delicious pumpkin pie recipe is the perfect way to satisfy your yearning for cool weather and changing leaves. With no hassle and only a few simple ingredients, you’ll be enjoying a fresh, warm pie in no time.

Ingredients:

1 15-ounce can of pumpkin puree

1 14-ounce can of sweetened condensed milk

2 large eggs

1 9-inch graham cracker crust pie shell

1 teaspoon of cinnamon

Optional:

1 teaspoon of pumpkin pie seasoning

Whipped cream and/or vanilla ice cream

Instructions:

1. Preheat oven to 425°F.

2. Mix pumpkin puree, condensed milk, eggs and cinnamon in a large bowl.

3. Pour the mixture into the pie tin.

4. Bake for 15 minutes, then turn the temperature down to 350°F and bake for 35 more minutes.

5. Test the center of the pie by inserting a fork into the center. If the fork comes out clean when removed, remove the pie from the oven. If there is still filling on the fork, bake in two-minute increments until the fork comes out clean.

6. Let cool for at least an hour.

7. For an extra treat, add whipped cream and/or vanilla ice cream on top.

8. Serve and enjoy!