Pumpkin Pie Recipe
Indulge in the rich, creamy goodness of this classic Pumpkin Pie, a delightful fall dessert that’s perfect for any holiday gathering or cozy family meal. With a buttery, flaky crust and a luscious spiced pumpkin filling, this pie is sure to become a favorite!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch pie (10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pie:
- 1 refrigerated pie crust (unrolled and placed into a 9-inch deep dish pie plate, Pillsbury brand)
- 15 ounces 100% pure pumpkin pie puree (Libby’s brand)
- 1/2 cup granulated sugar
- 2 large eggs (lightly beaten and at room temperature)
- 2 teaspoons pumpkin pie spice blend
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 12 ounces evaporated milk
Garnish:
- Whipped topping
Instructions
- Preheat oven: Preheat the oven to 425°F. Place the pie crust in a 9-inch pie pan and crimp the edges.
- Mix ingredients: In a large bowl, combine pumpkin puree, sugar, eggs, spices, vanilla, and salt. Gradually add evaporated milk.
- Fill the crust: Pour the pumpkin mixture into the pie crust.
- Bake: Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 35-40 minutes until set.
- Cool and serve: Let the pie cool on a wire rack before slicing. Serve with whipped topping.
Notes
- Use Libby’s 100% pure pumpkin pie puree for consistent flavor.
- Thaw frozen pie crust according to package instructions.
- Pour filling slowly into the crust to avoid air bubbles.
- Cool the pie on a wire rack to prevent a soggy crust.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 192 kcal
- Sugar: 15g
- Sodium: 237mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0.003g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 43mg
Find it online: https://cookedbysarah.com/pumpkin-pie-recipe/
