What are the Holidays without a delicious Pumpkin Pie? A slice from this simple Pumpkin Pie recipe is the perfect dessert after your Thanksgiving or Christmas dinner.
Nothing fancy about this pumpkin pie recipe. Just a basic pie recipe that is perfect for those of you that don't have a lot of experience baking. It's also a great recipe for more experienced bakers that are short on time and need to make a quick pumpkin pie.
While you can use a whisk to mix the pumpkin pie filling, I like to use my electric beaters for this one. Maybe I'm just lazy but I just find it quicker to get the filling done and ready to be baked in the pie crust.
💭 Recipe Tip
When using refrigerated pie crust, make sure you let it come to room temperature before placing it in the pie pan. Not only will it be easier to unroll the dough but it will also guarantee the best possible bake.
You can eat a slice of this delicious pumpkin pie all by itself but it even tastes better with a dollop of whipped topping or a scoop of vanilla ice cream.
For more great recipes with Pumpkin Puree, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Thanksgiving Pumpkin Pie recipe (see recipe card for quantities): Pumpkin Puree, White Sugar, Eggs, Pumpkin Pie Spice, Evaporated Milk, Salt and a Refrigerated Pie Crust.
🥣 How to make Thanksgiving Pumpkin Pie
Preheat the oven to 425°F.
In a bowl, combine the pumpkin puree, sugar, eggs, pumpkin pie spice, evaporated milk and salt. Mix until well combined.
Place the unbaked pie crust in a pie pan.
Pour the pumpkin mixture into the pie crust and bake for 15 minutes.
Lower the heat to 325°F and continue baking for another 50 minutes or until a knife inserted in the center of the pie comes out clean.
If the edges of the pie crust start to brown excessively, cover the edge of the crust with a strip of aluminum foil.
Thanksgiving Pumpkin Pie
Equipment
- Bowl for Mixing
- Hand Mixer
Ingredients
- 15 oz Pumpkin Puree
- 1 cup White Sugar
- 2 Eggs, beaten
- 1 ½ teaspoon Pumpkin Pie Spice
- 12 oz Evaporated Milk
- ⅛ teaspoon Salt
- 1 Refrigerated Pie Crust, unbaked
Toppings (Optional)
- Whipped Topping
- Vanilla Ice Cream
Instructions
- Preheat the oven to 425°F.
- In a bowl, combine the pumpkin puree, sugar, eggs, pumpkin pie spice, evaporated milk and salt. Mix until well combined.
- Place the unbaked pie crust in a pie pan.
- Pour the pumpkin mixture into the pie crust and bake for 15 minutes.
- Lower the heat to 325°F and continue baking for another 50 minutes or until a knife inserted in the center of the pie comes out clean.
- If the edges of the pie crust start to brown excessively, cover the edge of the crust with a strip of aluminum foil.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Abby
This pumpkin pie is fabulous. The only change was that I used my own homemade pie crust. It was so good even on the second day.