Easy Pumpkin Pie Recipe
User Reviews
5
Easy Pumpkin Pie Recipe
Description
This Easy Pumpkin Pie Recipe starts with two refrigerated pie crusts filled with a mixture of canned pumpkin puree, sweetened condensed milk, and evaporated milk. The combination of these milks creates a filling that is rich without being overly sweet; sugar is optional based on desired sweetness. Eggs bind the filling, while cinnamon, pumpkin pie spice, vanilla, and salt add traditional aromatic flavors.
The pies bake initially at a high temperature to set the crust, then continue baking at a lower temperature until the filling is cooked through but not overdone, resulting in a pumpkin custard that holds its shape yet remains tender. The texture is smooth and firm, suitable for slicing.
These pies suit fall and holiday desserts and can be served immediately after cooling or refrigerated to firm up further. Using a pie shield helps prevent crust over browning. The recipe yields two pies but can be halved for a single pie if desired.
Ingredients
- 2 pie crusts refrigerated
- 1 pumpkin puree 29 oz can, NOT pumpkin pie filling, Libby's brand used
- 1 sweetened condensed milk 14 oz can
- 1 evaporated milk I like a thick pie and only use about 2/3 of the can
- 4 egg large
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp vanilla
- 1/2 tsp salt
- sugar this is not an overly sweet pumpkin pie, so if you like yours SWEET, add 1/2 cup of sugar, optional 1/2 cup
Instructions
- Preheat oven to 425 degrees F.
Crust
- Following directions on pie crust packaging, prepare pie crusts. Set aside to make pumpkin pie filling.
Pie Filling
- In a large bowl, whisk together eggs, then add pumpkin, full can sweetened condensed milk and approximately 2/3-3/4 can of the evaporated milk (you can use the entire can, I prefer a more solid pumpkin pie, thus do not use the entire can). Stir well to combine. Add in cinnamon, pumpkin pie spice, vanilla and salt. If adding sugar, stir in. Stir well to combine.
- Carefully pour mixture into into pie shells. Place pies in oven and bake for 15 minutes at 425 degrees F, then reduce the temperature to 350 degrees. Bake for an additional 35-45 minutes or until a knife inserted into the center of a pie comes out clean. Remove from oven and allow to cool for two hours. Serve immediately or refrigerate. Store in refrigerator.
Notes
- This recipe yields two pies; halve ingredients for one pie.
- Use a pie shield or foil to prevent crust edges from over browning during baking.
- Allow pies to cool fully before serving or refrigerate for firmer texture.
- Optional sugar addition adjusts sweetness to personal preference.
- Adapted from the well-known Libby's pumpkin pie recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 176mg | 7% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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