Easy Homemade Pumpkin Pie Recipe
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5.0
72 reviews
Excellent
Easy Homemade Pumpkin Pie Recipe
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This Easy Homemade Pumpkin Pie Recipe topped off with homemade whipped cream is the absolute perfect fall dessert recipe.
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Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- 3 large eggs
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 ½ teaspoons pumpkin pie spice
- 12 ounce Can evaporated Milk
- 1 whipped cream recipe
Instructions
- Preheat the oven to 400°.
- Form the pie crust to a 9” pie dish and place it in the freezer or blind bake it with parchment paper and dried beans overtop for 10 minutes.
- In the meantime, whisk together pumpkin puree, eggs, sugars, cornstarch, vanilla, salt, and pumpkin pie spice until it is completely combined.
- Next, pour in the milk and whisk until it is mixed in, and the batter is smooth.
- Pour the batter into the pie crust after it has been in the freezer or blind-baked and put in the oven at 400° for 15 minutes.
- Turn the heat down to 350° and bake for 45 minutes or until the center is just about firm and the outer pie crust is browned.
- Cool the pie completely on a rack to room temperature, which takes about 2 hours.
- Serve with whipped cream.
Notes
- Chef Notes:
- Make-Ahead: You can make this recipe up to 2 days ahead of time. Keep it cool in the refrigerator until ready to serve.
- How to Reheat and Serve: Most of the time pumpkin pie is served cold, but if you are one of those who like warm pumpkin pie, simply heat up a slice in the microwave for 30 seconds. Serve it with whipped cream and optional caramel sauce.
- How to Store: It will hold in the refrigerator, covered for up to 7 days. Likewise, it freezes well covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.
- If you want a little bit firmer crust then blind bake the crust with parchment paper and dried beans over top of the crust in the oven at 400° for 10 minutes before adding in the filling and baking.
- Substitute the pre-made pumpkin pie spice with 2 teaspoons of cinnamon and a ½ teaspoon of nutmeg.
- You can swap out the evaporated milk with heavy whipping cream.
- If you notice your pumpkin pie cracking at this temperature, try it at 325°.
- Don't forget to account for carry overcooking, so when the pie has a slight jiggle in the center of it, pull it out of the oven to cool.
- To speed up the cooling process, place it in the refrigerator after cooling at room temperature for 30 minutes.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
283mg
(12%)
Potassium
189mg
(5%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
3266IU
(65%)
Vitamin C
2mg
(2%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 283mg | 12% |
| Potassium | 189mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 3266IU | 65% |
| Vitamin C | 2mg | 2% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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