The Perfect Pumpkin Pie


This year, my roomies and I hosted a Friends-giving and a pumpkin pie was a must. I used the same recipe on the back of McCormick’s pumpkin pie spice container with a few alterations.

This recipe yields 8 slices of pie.

Pumpkin Pie


1 box (2 rolls) of Pillsbury pie crust

1 can (15 ounces) pumpkin

1 can (14 ounces) sweetened condensed milk

2 eggs

1 tablespoon McCormick® Pumpkin Pie Spice

3/4 cup of granulated sugar


  1. Preheat oven to 425 degrees farenheit and place 1 roll of pie crust into pan making sure it’s covering the pie pan. Set aside and mix the pumpkin,condensed milk, eggs, spice, and sugar. Pour the mixture over the pie crust.
  2. For the next roll of pie crust, you can use different cutters and make shapes, braid the dough, or basket weave it. I made a braid to fit the circumfrence of the pie and put it in the oven. If you choose to do anything that sits on the pie directly, then place those shapes or letters onto a sheet of parchment paper, spray cutouts with vegatable oil, and bake until golden-brown.
  3. After decorating the circumfrence of the pie, place in the oven for 15 minutes. After 15 minutes, reduce the temperature to 350 degrees farenheit and bake for 40 minutes. I baked my crust cutouts while the pie was in the oven at 350 until they reached a golden-brown shade.
  4. When the pie is done baking, let cool and then place your cutout decor in whichever way you choose.