Easy Pumpkin Pie Recipe

This easy pumpkin pie recipe is made with canned pumpkin and is completely homemade. The ingredients for this classic pie include evaporated milk, eggs, and spices.

1 (15 ounce) can pumpkin puree

½ cup white sugar

½ cup packed brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

2 eggs

1 (12 fluid ounce) can evaporated milk

1 (9 inch) unbaked pie crust

Whether you grew up eating homemade pumpkin pies or only eat them once a year, they are always a treat. This easy pumpkin pie recipe makes a flavorful and delicious pie that everyone will enjoy.

This pumpkin pie recipe is made with canned pumpkin, which makes it easy to prepare throughout the year.

This pumpkin pie recipe is EASY and it’s the BEST. It’s so easy, that even when I was in college, this was my go-to dessert for Thanksgiving.

I’ve made this pie over and over again, and it’s always a crowd-pleaser.

You can use fresh or canned pumpkin to make this pie. I used canned pumpkin puree in this recipe, but you can also make your own! You’ll need about 2 cups of fresh pumpkin puree from your favorite pumpkin variety to make this recipe.

For the filling:

Blend all ingredients in a food processor until smooth. Fill crust. Bake at 350 degrees for 1 hour or until firm. Cool, then refrigerate.

For the filling:

In a large bowl, combine pumpkin and brown sugar; mix well. Add eggs, milk and pumpkin pie spice; mix well. Pour into crust. Bake on center rack of oven for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

For the filling:

In a medium sized mixing bowl, use an electric mixer on low speed to blend cream cheese with brown sugar and vanilla extract until smooth and creamy. Spread evenly over cooled cookie crust.

For the filling:

In a medium bowl combine pumpkin puree, evaporated milk, egg yolks, sugar, salt and spices. Beat until smooth then pour over the crusts(s).

Bake at 425 degrees F (220 degrees C) for 15 minutes then turn the heat down to 350 degrees F (175 degrees C) and bake for an additional 40 to 50 minutes or until a knife inserted into the center comes out clean. Cool before serving then sprinkle with pecans if desired.

1 (15 ounce) can pumpkin puree – 1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk – 2 large eggs – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger – 1/2 teaspoon ground nutmeg – 1/2 teaspoon salt – 1 (9 inch) unbaked pie crust

PREHEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, spices and salt in bowl; mix well. Pour into crust.

BAKE for 15 minutes. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Variation: Substitute 1 teaspoon PUMPKIN PIE SPICE for the cinnamon, ginger and nutmeg.

This pumpkin pie recipe is a classic, and it’s so easy to make! The pumpkin pie filling is made with simple ingredients and it’s perfect for Thanksgiving. This is the best pumpkin pie I’ve ever had!

This classic pumpkin pie is made with a simple homemade pumpkin puree, eggs, sugar, salt, spices and a little bit of half and half. It’s flavored with vanilla extract, nutmeg and cinnamon and poured into a prepared pie crust.

This easy pumpkin pie recipe is the one I make every single year for Thanksgiving or even for Christmas or New Years Eve. It’s that good! I have other pumpkin dessert recipes on my blog that you can try as well, but this one will always be my go-to recipe in the fall.

When I make this pie, I use a store-bought crust, because it’s easier and almost as good as homemade. I do put my own spin on it, though: after the crust is rolled out and in the pan, I chill it for about 15 minutes in the freezer before filling it. The cold helps keep the buttery pastry from shrinking when baking.

Once the pie is assembled and baked, the hardest part is waiting for it to cool! It smells so good, you want to dig in right away. Okay, I admit it – I’ve had my fair share of eating it when it’s still warm from the oven. But if you can wait until it’s fully cooled to room temperature (or even better – chilled), you will be rewarded with a creamy slice of pumpkin heaven.

Leave a Reply