Easy Pumpkin Pie
Pumpkin Pie is one of the first desserts that people think of when it comes to Autumn! This yummy dessert is certainly an autumn staple. It’s full of fall spices! Just a little dash of this and a dash of that is all you need to make this Easy Pumpkin Pie. This pumpkin pie recipe is creamy to the bite and so pleasing to eat. It is for sure to be a hit at any gathering that you host!
Easy Pumpkin Pie
8
servings10
minutes40
minutesIngredients
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
2 large eggs, beaten
15 ounces pumpkin puree
12 ounces evaporated milk
one 9-inch unbaked pie shell
Directions
- Preheat oven to 375°F/190°C.
- In a large bowl, mix together both sugars, cinnamon, ginger, cloves, and salt.
- Next, in the same bowl, add beaten eggs, pumpkin puree, and evaporated milk.
- Pour mixture into pie shell and bake for 40-45 minutes, or until a toothpick comes out clean when inserted in the middle. Allow to cool for 15 minutes before serving and enjoying!
Notes
- Vanilla extract is optional.
This recipe uses canned pumpkin, however, if you feel like doing extra work, then you can puree the pumpkin yourself. Simply blend up fresh pumpkin and you are in business. I have made pumpkin pie with my very own homemade pumpkin puree and I would be lying if I said I noticed a difference. I truly have noticed no difference at all! Canned works just fine for me.
I love making baking as easy as possible. So, shortcuts for me are a must when it comes to baking and cooking. Blending the pumpkin myself typically requires a bit too much work for me. If you are using canned pumpkin puree like me, then just be sure to buy plain canned pumpkin and NOT the canned pumpkin pie filling. If you make that mistake, then your pumpkin pie will be much too sweet. To make this Easy Pumpkin Pie you will need ½ cup of white sugar, ½ cup of brown sugar, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ½ teaspoon of cloves, ½ teaspoon of salt, 2 large beaten eggs, 15-ounces of canned pumpkin puree, 12-ounces of evaporated milk, and one 9-inch unbaked pie shell.
As I mentioned, I love a good shortcut, so storebought crust wins for this recipe! If you have a good crust recipe that you like to make, then feel free to make that instead of using storebought crust. Once you have your ingredients together, preheat the oven to 375°F/190°C. In a large bowl, mix both sugars, cinnamon, ginger, cloves, and salt. Then, in the same bowl, add the beaten eggs, pumpkin puree, and evaporated milk. Pour the pumpkin pie filling mixture into the pie shell. Bake it for 40-45 minutes, or until a toothpick comes out clean when inserted in the middle. Finally, allow the Pumpkin Pie to cool for 15 minutes before serving and enjoying! Give the pie a taste and see just how creamy and delicious it is!
And, that’s it! It’s as easy as… Pumpkin Pie! I sure do hope you enjoy your Easy Pumpkin Pie and share it with your loved ones and friends. Happy Baking!
