Pumpkin Pie Recipe
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4.9
33 reviews
Excellent
Pumpkin Pie Recipe
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This classic pumpkin pie recipe makes an old fashioned pie perfect for serving during the holidays or anytime! So easy and delicious, this is a family-favorite pie!
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Ingredients
- 1 1/2 /2 cups homemade pumpkin puree or 15 ounce can pumpkin puree
- 3/4 /4 cup brown sugar packed
- 1/4 /4 teaspoon kosher salt
- 1 1/2 /2 teaspoons pumpkin pie spice
- 1/2 /2 cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 /4 cup butter melted
- 1 unbaked pie crust recipe
- Whipped Cream optional
Instructions
- Preheat oven to 425º F.
- Mix pumpkin puree, sugar, salt, and spice in medium mixing bowl until well blended.
- Pour half-and-half into separate bowl, add eggs and vanilla and whisk until well blended. Add to pumpkin mixture and mix until blended. Pour butter into pumpkin mixture and stir until combined.
- Pour pumpkin mixture into unbaked pie shell. Bake for 15 minutes, then reduce heat to 350º and bake for 30 minutes or until set in the center.
- Allow to cool. Top each slice with whipped cream just before serving, if using
Equipments used:
Notes
- If you use homemade pumpkin puree to thicken it to prevent shrinkage of the pie filling, I recommend straining through a cheesecloth.
- Make Ahead Tips:
- How to Store Pumpkin Pie:
- According to the USDA, all "egg-rich pies" must be stored in the refrigerator once they have cooled. This includes pumpkin pie, pecan pie, and other custard-type pies. Wrap tightly with foil, plastic wrap, or your favorite wrap and store in the refrigerator for 3 to 4 days.
- Freezer Instructions:
- You can freeze both baked and unbaked pumpkin pie. If baked, allow the pie to cool completely. Then, wrap well with wrap and store in the freezer for up to 1 month. Allow to thaw in the refrigerator overnight.
- Make the pie crust ahead. Follow the directions for the pie crust and place it in the freezer unbaked. Store it in the freezer ready to be filled and baked.
- Make the pumpkin pie filling ahead. You can mix pumpkin pie filling and store it in the refrigerator for up to three days before making the pie.
- Bake pie on day of serving (or the day before). Preheat the oven to 425 degrees, remove the pie crust from the freezer, and pour already mixed filling into the pie shell. Bake as directed in the recipe, but it may take an extra few minutes at the end since you are starting from a chilled pie filling rather than one at room temperature.
Nutrition Information
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Calories
376kcal
(19%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Cholesterol
89mg
(30%)
Sodium
323mg
(13%)
Potassium
239mg
(7%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
9930IU
(199%)
Vitamin C
2.7mg
(3%)
Calcium
80mg
(8%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 89mg | 30% |
| Sodium | 323mg | 13% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 9930IU | 199% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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