Still need a last minute Thanksgiving dessert? Don’t worry we have you covered. Pumpkin Pie is a holiday classic, so you would think it would be simple. But with so many recipes out there for it’s easy to get lose. This is your one stop shop for the best pumpkin pie filling.
I have to admit that even with my culinary background I don’t always make my own pie crust. Erk, I know. But sometimes working in a restaurant, it’s hard to find tie to cook at home. So picking up a shortcut like pre-made pie crusts makes the job a little easier. I like to justify purchasing already made crust’s by making my own pie fillings, and making my own whip cream.
That makes up for it right? You can argue with me on this, but store bought pie crusts can be more budget friendly. I picked up a pack of two for $1.87, I most likely couldn’t have made two crusts myself for that price. So when you lack the time no shame in relying on the store. With enough whip cream no one will even know!
In the bowl of a stand mixer combine the pumpkin puree and eggs, mix until combined. Add in the pumpkin pie spice, cinnamon, half and half, heavy cream, and brown sugar. Mix 1-2 minutes until fully combined and lump free.
Pumpkin pie filling is pour into an unbaked pie crust, but sometimes I like to pre baked my crusts for about 5 minutes so that it doesn’t fall down into the filling. That is optional if you want to do that, if not roll your pie crust into your pan, glass is the best, and poke a few holes in the bottom of the crust with a fork. This helps air get through the crust, ensuring it is flaky.
Pour the pie filling in the par baked or unbaked pie crust, bake at 350 degrees F for 45-50 minutes, check after 50 minutes, if the middle is still jiggly, allow the pie to cook for another 5-10 minutes. You can wrap tin foil around the crust if it begins to brown before the filling sets up.. Once the filling is set, remove from the oven and allow to cool completely before slicing, top with whip cream and a sprinkle of cinnamon and enjoy!
- 1, 15 oz can pumpkin puree
- 3 eggs
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup light brown sugar, packed
- 1 cup half and half
- 1/4 cup heavy whipping cream
- In the bowl of a stand mixer combined the pumpkin puree and the eggs, mix on low to combine.
- Add in the pumpkin pie spice, cinnamon, salt, packed brown sugar, heavy cream, and half and half, mix on medium until the mixture is evenly mixed and there are no lumps.
- Pour into an unbaked pie crust, and bake at 350 degrees F, for 45-50 minutes, check the pie to make sure the middle is set, the pumpkin should have risen sightly. If the pie is still jiggly in the middle return to the oven for 5-10 minutes.
- Top with whipped cream and a sprinkle of cinnamon, slice and enjoy!
- **You can wrap tin foil around the crust to keep it from browning before the pie is done