Easy Pumpkin Pie Recipe
As the fall season hits, this easy pumpkin pie recipe will get any budding cook through their first Thanksgiving dinner, or simply make your weekend feel cozier. The cult of the pumpkin pie knows no bounds, and every cook purports to have the ultimate pumpkin pie recipe up their sleeve. But who wants to spend hours in the kitchen, rolling out, chilling, crimping, and shaping pie dough? Not us, when we would much rather spend the time sipping on an old fashioned cocktail, and enjoying the crisp fall air.
This recipe, from Ksenia Prints of international recipe blog At the Immigrant's Table, makes use of a store-bought pie crust to make the path towards enjoying this ultimate fall dessert so much quicker. The filling is simply, using canned pumpkin puree, evaporated milk, brown sugar and eggs. Topped with a lightly-sweetened, homemade whipped cream, this easy pumpkin pie is an enjoyable rendition of a classic that anyone can make.
Gather the ingredients for this pumpkin pie recipe
To make this easy pumpkin pie, you will need a 9-inch store-bought pie crust. For the filling, you will need canned pumpkin (not pumpkin pie filling), evaporated milk, brown sugar, salt, eggs, and pumpkin spice. If you don't have pumpkin spice, you can make your own with a mixture of 1 teaspoon of cinnamon, ¼ teaspoon of ground ginger, and ¼ teaspoon of nutmeg.
For the whipped topping, you will need whipping cream and white sugar.
Assemble the pumpkin pie
Preheat the oven to 425 F. Butter a pie dish, if your pie crust doesn't come with one. Mix the pumpkin puree, evaporated milk, brown sugar, 2 eggs, salt, and pumpkin pie spice in a bowl until combined. Pour the pie filling into the shell.
Brush the edges of the pie with an egg wash consisting of 1 egg and 2 tablespoons of water. Cover the edges of the pie with tin foil to avoid burning.
Bake and serve the pumpkin pie
Bake for 15 minutes, then reduce the heat to 350 F, and bake the pumpkin pie for another 30 to 40 minutes, or until a knife inserted in the middle comes out mostly clean. Be sure to remove the tin foil in the last 15 minutes of baking.
While the pie bakes, use a handheld or stand mixer to whisk 1 cup of whipping cream. Once soft peaks start to form, add the white sugar. If desired, using a piping bag, pipe the whipped topping around the edges of the pie, and serve chilled.
- 1 9-inch store-bought pie crust
- 1½ cups canned pumpkin puree
- 1 cup of evaporated milk
- ½ cup brown sugar
- 3 large eggs, divided
- ¼ teaspoon salt
- 1½ teaspoons pumpkin pie spice (or 1 teaspoon of cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon nutmeg)
- 1 cup heavy whipping cream
- 2 tablespoons white sugar
- Preheat the oven to 425 F.
- Mix the pumpkin puree, evaporated milk, brown sugar, 2 eggs, salt, and pumpkin pie spice. Fill the pie shell with the filling.
- Brush the edges of the pie with an egg wash consisting of 1 egg with 2 tablespoons of water. Cover the edges with tinfoil.
- Bake for 15 minutes, then reduce the heat to 350 F, and bake the pumpkin pie for another 30 to 40 minutes, or until a knife inserted in the middle comes out mostly clean. Remove the tin foil in the last 15 minutes of baking.
- To make the whipped cream, use a hand-held or stand mixer to whisk 1 cup of whipping cream. Once soft peaks start to form, add the white sugar. Serve the cooled pumpkin pie with whipped cream.
| Calories per Serving | 362 |
| Total Fat | 22.6 g |
| Saturated Fat | 11.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 119.6 mg |
| Total Carbohydrates | 34.7 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 17.5 g |
| Sodium | 266.1 mg |
| Protein | 6.5 g |
