It's the season for a pie! This simple easy pumpkin pie is loaded with great spices, smooth pumpkin and a flaky and delicious crust. Topped with Cool Whip, this pumpkin pie recipe is just what your Thanksgiving dessert table needs.
Making a pumpkin pie from scratch may seem overwhelming, but trust me, this recipe couldn't be more simple. There are not many ingredients and this pumpkin pie comes together well.
I guess that is why it is called a simple easy pumpkin pie.
Let's start with the crust
Buying a store bought crust is a great idea. There is nothing wrong if you are pressed for time to buy a crust from the store. Honestly, only the particular of palates will notice.
If you want to make your own crust, I have a recipe for a food processor pie crust. I like using my food processor for all my pie crusts as it makes the process so much easier.
I don't recommend a graham cracker crust for this pie. In fact, I think the taste would be great. However, the baking in the oven for the length of time the pumpkin pie needs, may make the graham cracker crust over cooked.
Jump to:
Ingredients
- Pumpkin - canned
- Sugar
- Cinnamon
- Ginger
- Nutmeg
- Eggs
- Evaporated milk
- Milk - 2% or whole milk
- Pie Crust - homemade or store bought is fine. However, the homemade crust will be more flavorful
What is evaporated milk?
Evaporated milk has gone through a cooking process to "evaporate" or remove the water from the milk. It makes the milk creamier and thicker than regular milk.
You can replace the evaporated milk with regular milk but the evaporated milk helps the pie to be creamier and richer.
The process
Mix the pumpkin, sugar, cinnamon, ginger and nutmeg together in a large bowl.
To mix up the pumpkin batter, I used a wooden spoon. When I mixed the eggs and milk into the batter, I used an electric hand mixer.
The mixer helps to make sure the eggs are incorporated fully into the other ingredients. Be sure to be careful of splattering.
The batter
The batter of the pumpkin pie will be runny. You will want to take care when putting it into the oven.
Options are to put the pie pan on a baking sheet so when you transfer it to the oven, if any spills, the baking sheet will catch it.
You could also place the pie pan directly on the oven rack and pour your batter into the pastry shell.
I found that using a 9 inch pie plate, I could pour the batter into the pie crust, then carry the pie over to the oven. It wasn't too full.
Bake
Bake the pumpkin pie at 375 degrees for 25 minutes, remove the foil, then bake for another 25 minutes. What foil? See below.
The pie will be done when a knife inserted in the center comes out clean.
Cooling
I cannot stress the importance of making sure your pumpkin pie is cooled completely before eating it. Some pies thrive when you eat them warm... hello, apple.
A pumpkin pie is best when you let it cool completely so it can set up. I recommend letting it cool on the counter for 1 hour then refrigerating it for at least an hour before serving.
Storage
Keep your pumpkin pie refrigerated if you have leftovers for up to three days. Make sure to cover the pie with plastic wrap.
FAQ
The foil is to prevent the sides of your pie (the pie crust) from getting too brown before the pie is done. To make a pie cover, remember those construction paper hearts you made in grade school? It's like that. Fold a piece of foil in half and cut out a circle (or a heart, no one will know). Then place over the pie. After 25 minutes, remove the foil and bake for another 25 minutes.
You can also use a pie shield.
Yes, you can replace the spices in the ingredients with pumpkin pie spice.
Pin for later!
📖 Recipe
Simple and Easy Pumpkin Pie
Print PinEquipment
Ingredients
- 16 oz pumpkin puree
- ⅔ cup sugar
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 3 eggs
- ⅔ cup evaporated milk
- ½ cup milk
- 1 prepared pie crust
Instructions
- Preheat oven to 375 degrees.
- Mix together pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl.
- Using a mixer, blend in eggs and both milks. Take care not to splatter.
- Pour pie filling into a prepared pie crust (in a 9 inch pie pan).
- Cover the edges with foil (see instructions in post).
- Bake for 25 minutes then carefully remove foil and bake for another 25 minutes or until knife inserted in the center tests done.
- Cool on the counter for 1 hour then in the refrigerator for at least 2 hours.
- Serve.
Notes
- The nutritional facts do not include the pie crust.
- A store bought crust can be used or this recipe for a homemade pie crust.
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