1pie crust(2 if you want to do some fun cutouts, too)
2cupswhite pumpkin purée
2largeeggs
1cansweetened condensed milk
¼tsppink himalayan sea salt
½tspcinnamon
¼tspnutmeg
2Tbspmilkoptional for brushing cutouts
2Tbspturbinado sugaroptional for sprinkling on cutouts
whipped creamfor topping
Instructions
Preheat the oven to 425ºF. Roll out your first pie crust and place into your pie plate. Make the edges fancy using your method of choice.
In your medium mixing bowl, whisk together the white pumpkin purée, eggs, sweetened condensed milk, salt, cinnamon, and nutmeg. Pour the filling into your pie crust. Use a toothpick to pop an big air bubbles.
Place the pie into the oven for 15 minutes. Then, leave the pie in the oven, and turn the temperature down to 350ºF for another 30 minutes.
While the pie is baking, optionally cut shapes out of your additional pie crust. Brush with milk and sprinkle with sugar. Place on a baking sheet.
Your pie is ready to come out when it's set in the middle. Don't turn the oven off yet if you're making the cutouts.
Let your pie cool to room temperature.
While your pie is cooling, bake the cut outs at 350ºF for 15 minutes or until golden brown.
Decorate your pie with your cutouts, and then place the pie in the fridge to chill for at least an hour or up until you're ready to serve.