Ingredients  

• 1(15-ounce) can pumpkin puree
• 1(14-ounce)  can sweetened condensed milk
• 2 large eggs
• 1 tablespoon pumpkin spice spice
• 2 blind baked 9-inch  shells, or 1 unbaked 9-inch deep dish shell

Steps

1. Move oven rack to the lowest position then set oven to 425 degrees
2. Combine the pumpkin puree, sweetened condensed milk, large eggs, and pumpkin spice pie in a large mixing bowl
3. (If making the pie in a 2 9-inch pie pans) divide the mixture eventually between the two, bake for 15 minutes on 425 degrees than reduce temperature to 350 degrees, and bake for about 15-20 minutes longer (test if done by sticking a knife into the middle and there is no residue on the knife), let the pie cool for two hours on a wire rack, then enjoy
4. (If making in one 9-inch deep dish pie crust) pour mixture into the unbaked pie crust and bake for 15 minutes on 425 degrees, then reduce heat to 35o degrees and bake for 35-40 minutes or (until the knife come out with no residue after sticking into into the middle), and when the pie is finished let rest on wire rack for 2 hours, and enjoy

In my opinion I think that pumpkin pie is better than apple pie. I prefer pumpkin pie because I also prefer pumpkin spice.  I think that in the fall, everything that has pumpkin in it or has pumpkin spice is instantly better. It makes sense that pumpkin pie would be a better fall dessert since you already carve pumpkins for Halloween, which would make sense to why pumpkin pie is better.

recipe from the kitchen