This easy pumpkin pie can be whisked together in under 10 minutes before popping it in the oven. And it’s dairy-free!
You will find unbaked pie crusts in your supermarket’s freezer section. Don’t thaw the crust out, but rather pour the mixture straight into the frozen pie crust right before baking.
- 10 min: assembly
- 40 min: baking
- One 9" pie
- Preheat 350° F oven
- In a medium bowl, whisk together all ingredients (except the pie crust!) until smooth.
- Put pie crust on sheet pan and pour mixture into it. Depending on brand of pie crust and how large your eggs are, you may have a bit of mixture left over.
- Bake for 40 minutes or until a knife inserted 1 inch from crust comes out clean. The pie may puff up a bit. Don't worry! It will settle back down as it cools.
- Let cool for 1 hour. Garnish as desired. Store leftovers in fridge up to one week.