BEST Easy Pumpkin Pie Recipe
User Reviews
5
BEST Easy Pumpkin Pie Recipe
Description
The BEST Easy Pumpkin Pie Recipe features a smooth pumpkin puree filling blended with sweetened condensed milk and eggs. Ground cinnamon and pumpkin pie spice define its warm autumnal flavor, balanced with a touch of salt. The filling is poured into a homemade or store-bought shortbread crust that combines flour, cinnamon, sugar, salt, butter, water, and apple cider vinegar for a tender, flaky base.
Baked initially at 425°F to set the filling then at 350°F to finish, the pie develops a golden crust with a delicate wobble in the center indicating doneness. This technique helps prevent an overly firm texture. Upon cooling, the pie can be served at room temperature, often garnished with whipped cream and optional chopped nuts to add crunch and richness.
The recipe notes encourage thawing store-bought crust before use to avoid breakage and suggest pre-baking the crust slightly for a flakier texture. Serving with sugared cranberries or ice cream are additional ideas enhancing the pumpkin pie's presentation and taste.
Ingredients
- 1 ⅓ cups pumpkin puree
- 1 ounce can sweetened condensed milk
- 2 egg slightly whisked
- 1 ¼ teaspoon ground cinnamon
- 3 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 shortbread pie crust homemade or store-bought, refrigerated
- nuts optional, chopped nuts and whipped cream
- Whipped Cream optional, chopped nuts and whipped cream
- 1 egg whisked
- sugar optional, coarse
easy shortbread pie crust
- 3 cups flour
- ½ teaspoon cinnamon
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup butter cold, cut into ½-inch cubes, salted
- ⅔ cup water cold
- 2 teaspoons apple cider vinegar
- ice cubes
Instructions
- Preheat oven to 425 degrees. If using homemade pie crust, prepare crust as written in the recipe. ( If using store-bought make sure the crust is thawed.)
for the filling
- In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, and salt and stir well. Pour into prepared crust.
- Brush crust with egg wash.
- Bake on lowest rack for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer. Pie is done when the crust is browned and only the center of the pie jiggles when you lightly shake the pan.
- Allow to cool on a cooling rack to room temperature or cover and chill up to 2 days. When ready to serve, allow to come to room temperature and serve with chopped nuts and whipped cream if desired.
for the pie crust
- In a food processor combine flour, sugar, salt, and cinnamon and pulse several times.
- Add butter cubes and pulse until mixture resembles coarse crumbs.
- In a liquid measuring cup combine water, vinegar, and enough ice cubes to reach 1 cup.
- Add liquid to the flour mixture (strain the ice so that it stays in the measuring cup) 2 tablespoons at a time, pulsing after each addition, until mixture resembles streusel (it will not come together like a dough, it will be somewhat dry but should stick together when you smoosh come of it between your fingers).
- Shape dough into a ball with your hands. Divide in half and place each half on a large piece of plastic wrap. Pat into a 1/2-inch thick disc and wrap tightly in plastic wrap. Place in the freezer for 20 minutes.
- Roll each disc into a 12-inch circle. Gently shape one into the bottom of a 9-inch pie dish . Fold the overhanging dough back toward the center of the dish and crimp edges with your fingers to make the crust.
- Optional: Cut shapes from the second crust, brush with egg wash and sprinkle generously with sugar. Place on a baking sheet and bake at 350 for 10 minutes. Cool and decorate baked pie.
Notes
- Thaw store-bought pie crust about 30 minutes before baking to prevent breaking when unrolling.
- For a flakier crust, prick the bottom with a fork and prebake it at 375°F for 10-12 minutes before adding the filling.
- Cover the crust edges with foil or a pie shield during baking to avoid over-browning.
- Sugared cranberries add bright garnish and balance the pie's sweetness; prepare by simmering cranberries in sugar syrup and rolling in sugar once cooled.
- Pumpkin pie can be served with whipped cream or ice cream; warm pie pairs especially well with ice cream.
- Cool the pie on a rack before serving or refrigerate up to 2 days; bring to room temperature before serving for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 122mg | 41% |
| Sodium | 666mg | 28% |
| Potassium | 169mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 7153IU | 143% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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