Easy Pumpkin Pie Recipe
User Reviews
4
Easy Pumpkin Pie Recipe
Description
The Easy Pumpkin Pie Recipe blends pumpkin puree, sugar, pumpkin pie spice, salt, evaporated milk, eggs, vanilla, and sour cream to create a creamy, moderately spiced filling. It’s baked in a deep-dish pie crust, initially at a high temperature to set the edges, then lowered to bake through without cracking.
The baking method aims for a custard-like consistency that's firm enough to hold slices while remaining smooth. The sour cream adds richness and tang, balancing the sweetness and warming spices. The pie’s texture is soft and creamy with a tender crust base.
After baking, cooling in the oven with the door cracked slows cooling to prevent cracks and allows gradual setting of the filling. Chilling in the refrigerator before serving further firms the texture and enhances flavor melding. The pie can be topped with whipped cream for extra creaminess and presentation.
Ingredients
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 15 ounces pumpkin puree
- 1 1/4 cups evaporated milk
- 2 egg lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 9- inch pie crust deep dish, frozen
- Whipped Cream
Instructions
- Preheat the oven to 425°F. Arrange the racks in the lower third of the oven.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, pumpkin pie spice, salt and pumpkin puree. Mix until just combined.
- Add the evaporated milk, eggs, vanilla and sour cream. Mixture will be blended, but soupy. This is normal.
- Pour the filling into the pie crust, being careful to not overfill. You might not use all of the pie filling. Discard the rest.
- Place the pie on a rimmed baking sheet. Bake for 15 minutes.
- Lower oven temperature to 350°F, cook for another 40-50 minutes or until the center no longer jiggles, but before it starts to crack. Cracks will start to appear around the edges next to the crust, when this happens, immediately stop cooking and crack the door.
- Leave the pie in the oven, turn off the heat and crack the door. Cool for 1-2 hours.
- Cover and refrigerate for at least 2 hours before slicing and serving.
- Top slice with fresh whipped cream and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Use 15 ounces of pumpkin puree, equal to about 1.85 cups, for proper filling consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 36mg | 12% |
| Sodium | 348mg | 15% |
| Potassium | 318mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 5631IU | 113% |
| Vitamin C | 2mg | 2% |
| Calcium | 121mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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