Ingredients
16
16 servings
- •1 premade pie crust
- •1 can Kroger 100% Pure Pumpkin
- •1 can evaporated milk
- •2 eggs
- •¾ cup sugar
- •1 ½ teaspoons pumpkin pie spice
- •1 teaspoon kosher salt
- •½ cup pecan, chopped
Instructions
- Preheat oven to 350ºF.
- Prepare an 9x9-inch square baking pan. Spray with cooking spray and then line with parchment, so the excess parchment hangs over the two sides.
- Press the crust down into the bottom of the pan evenly.
- Bake crust for 8 minutes, until edges begin to turn golden brown. Remove from oven and set aside.
- Filling: Whisk together all ingredients until smooth. Pour onto crust. Bake for 25 minutes.
- Remove the pan from the oven, evenly sprinkle on the chopped pecans, and return the pan to the oven. Bake for another 10–15 minutes or until filling is set.
- Remove from the oven and let cool completely. Refrigerate for 2 hours. Slice and serve!
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