Rating: 5.00
(1)

Easy Pumpkin Pie

By Rachel
October 19, 2021

This easy pumpkin pie is a quick classic that only requires a few ingredients. Custard-like pumpkin filling with just the right amount of spice. You can use either a homemade or store-bought pie crust for this recipe as long as it is unbaked. Serve with a large dollop of whipped cream or some vanilla ice cream and you have a dessert fit for any occasion! This pie will keep wrapped tightly in the fridge for up to 3 days but is best served immediately.

Highlights of this easy classic pumpkin pie:

  • Simple ingredients
  • Custard like texture
  • Uses store-bought or homemade pie crust
  • Family favorite
  • Great for holiday gatherings, can easily be transported in the pie pan

If you like this pumpkin pie, you’ll love…

Pumpkin Spice Granola

Easy Pumpkin Spice Biscotti

Apple Cider Muffins

Caramel Apple Martini

Grocery List:

  • Pumpkin puree
  • Eggs
  • Brown sugar
  • Pumpkin pie spice
  • Cinnamon
  • Salt
  • Half and half
  • Heavy cream
  • Store-bought pie crust
  • Whipped cream or ice cream for garnish

Pour pumpkin mixture into unbaked pie crust – crimp crust before pouring in pumpkin mixture. Place the pie pan on a baking sheet before filling to make transferring to the oven mess free!

Instructions:

Preheat oven to 35o degrees F. Prepare store-bought pie crust as directed.

In a large mixing bowl combine pumpkin, eggs, brown sugar, pumpkin pie spice, cinnamon, and salt. Mix well to combine. Add in the cream and half and half, mix in until the mixture is smooth and completely combined.

Pour into the prepared unbaked pie crust*. Bake at 350 for 45-50 minutes, the pie will have a slight jiggle but the middle should be set. Allow to cool before slicing.

Notes

Loosely wrap the edge of the piecrust before baking to prevent the crust from burning.

Easy Pumpkin Pie

5 from 1 vote
Rich and creamy pumpkin pie filling with the perfect hint of spice.
Servings 1 pie
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Equipment

  • Pie Pan

Ingredients
 
 

  • 1 15 oz. can Pumpkin puree
  • 3 Eggs, room temperature
  • 3/4 cup Brown sugar, packed
  • 1 tbsp Pumpkin pie spice
  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 cup Half and half
  • 1/4 cup Heavy whipping cream
  • 1 Store-bought pie crust, unbaked
  • Whipped cream for garnish

Instructions
 

  • Preheat oven to 35o degrees F. Prepare store-bought pie crust as directed.
  • In a large mixing bowl combine pumpkin, eggs, brown sugar, pumpkin pie spice, cinnamon, and salt. Mix well to combine. Add in the cream and half and half, mix in until the mixture is smooth and completely combined.
  • Pour into the prepared unbaked pie crust*. Bake at 350 for 45-50 minutes, the pie will have a slight jiggle but the middle should be set. Allow to cool before slicing.

Notes

Loosely wrap the edge of the piecrust before baking to prevent the crust from burning.
Author: The Hearty Life
Cost: $
Course: Dessert
Keyword: Fall Baking, Pie, Pumpkin Pie

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