Easiest Pumpkin Pie

Easy Pumpkin Pie
If you are "non-baker", here's an easy cheat recipe for a traditional pumpkin pie that can be made with only five ingredients.

Ingredients
9" deep-dish frozen pie shell (Pet-Ritz recommended)
14-16 ounce can of pureed pumpkin
14 ounce can of sweetened condensed milk
optional:  1-2 large eggs for a lighter textured filling; no egg for a denser filling
1-2 teaspoon pumpkin pie spice

Optional:  1/2 pint of heavy whipping cream, sweetened with a tablespoon of sugar and a splash of cream sherry.

Instructions
1.  Set oven to 350 degrees.  Line a rimmed sheet pan with parchment paper.
2.  Remove the frozen pie shell from the freeze and place in the center of the paper-lined pan.
3.  In a mixing bowl, stir together the pumpkin, milk, egg and spice. 
4.  If desired, pinch the rim of the crust with a wet thumb and finger and then finger crimp a pretty edge.  Use a damp brush to brush away any crumbs and tidy up the edge.
5.  Pour the filling into the shell and give it a jiggle to make it level.
6.  Place in the oven (even if it's not fully heated) and bake for 45 to 55 minutes or until the center is set.
7.  Cool pie on a wire rack and then chill if time allows.
8.  When the pie is chilled, you can frost it:  Whip the heavy cream with the sugar and a splash of the cream sherry.  Then keep cold until ready to serve.