Easy Homemade Pumpkin Pie Recipe
User Reviews
5
Easy Homemade Pumpkin Pie Recipe
Description
This pumpkin pie recipe uses a single pie crust filled with a mixture of pumpkin puree, eggs, light brown and granulated sugars, cornstarch for thickening, vanilla extract, salt, and pumpkin pie spice. The filling is smoothed with evaporated milk to create a creamy custard. The pie crust is either blind-baked briefly or frozen prior to filling to prevent sogginess.
Baked first at 400°F for 15 minutes, then reduced to 350°F for 45 more minutes, the pie sets with a slightly jiggly center indicating doneness. The crust develops a browned edge completing the presentation. The pie is cooled to room temperature and served with whipped cream, balancing the spiced pumpkin.
This dessert suits make-ahead preparation, storing well refrigerated up to a week or frozen for months. Variations include swapping pumpkin pie spice with cinnamon and nutmeg or using heavy cream in place of evaporated milk. Gentle reheating can warm slices if desired.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- 3 egg large
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 ½ teaspoons pumpkin pie spice
- 12 ounce evaporated milk can
- 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
- You can prepare the pie up to two days ahead and keep it refrigerated until serving.
- For a firmer crust, blind bake it with parchment and dried beans for 10 minutes before adding filling.
- Store leftovers covered in the fridge up to seven days or freeze wrapped up to three months; thaw in the fridge before serving.
- If your pumpkin pie cracks during baking, reduce oven temperature to 325°F and monitor the center's jiggle for doneness.
- Substitute pumpkin pie spice with 2 teaspoons cinnamon and ½ teaspoon nutmeg if unavailable.
- Use heavy whipping cream instead of evaporated milk for a richer custard.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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