Serve warm or at room temperature with a dollop of whipped cream. Enjoy!
I bake my pie with a pie crust protector for the entire time. You can also make a ring to protect your pie crust from getting too brown with foil.
If you don’t have pumpkin pie spice, you can alternately use 1 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and1/4 teaspoon ground ginger.
This pie can also be made in a blender or a food processor.
This pie is also great served chilled.