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Pumpkin Pie
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5 from 3 votes

Pumpkin Pie

Great dessert to have on your menu this coming Thanksgiving! It's an easy delicious recipe that's sure to please everyone!
Prep Time10 minutes
Cook Time50 minutes
Passive Time20 minutes
Total Time1 hour 20 minutes
Servings: 1 pie
Author: Francine Lizotte
Course: Desserts, Snacks
Cuisine: American, International, North American
Keyword Baking, Christmas, Easy Recipe, Holidays & Events, Kids Recipes, Low Sodium, Pies (sweet), Thanksgiving Day

Ingredients

  • 2 large free-run eggs, beaten
  • 1/2 cup milk
  • 2 cups mashed or canned pumpkin Footnote #1
  • 3/4 cup evaporated milk
  • 3/4 cup brown sugar, such as demerara
  • 3/4 tsp. ground ginger, or to taste Footnote #2
  • 1/4 tsp. ground cinnamon, or to taste
  • 1/4 tsp. ground nutmeg, or to taste
  • 1/8 tsp. ground Himalayan sea salt
  • 1 (9 - inch) pie crust see Recipe

Directions

  • Preheat oven to 450ºF
  • In a large mixing bowl, add the beaten eggs and the rest of the ingredients.
  • Line a 9” pie plate with pie dough and pour in filling.
  • Add a pie crust shield and transfer to the oven; bake for only 10 minutes.
  • Reduce the heat to 350ºF and bake for 40 to 50 minutes or until a cake tester inserted in the center of the pie comes out clean.
  • Remove from the oven and quickly place a pizza pan on top to prevent it from cracking (if the top of the pie starts to crack, it's overdone). Let it sit for 15 to 20 minutes at the most – any longer and the pie will get soggy.

Notes

Footnote #1: Heat the canned pumpkin and spices on medium heat for a few minutes. It helps to get rid of the canned flavor.
Footnote #2: You can also add 1 1/2 tsp. of my Pumpkin Pie Spice ~ Homemade Blend
Kitchen Tools: The Mrs. Anderson Baking Pie Crust Protector Shield can be purchased in the "SHOP" section of Club Foody.