Simple Pumpkin Pie
As autumn leaves begin to fall and the air turns crisp, there’s nothing quite like the warmth of a homemade pumpkin pie to usher in the season. This Simple Pumpkin Pie recipe captures the very essence of fall with its creamy filling and perfectly spiced flavor. It’s a beloved classic, ideal for Thanksgiving feasts or cozy gatherings with family and friends. Readers will love this recipe for its ease of preparation and the comforting aroma it brings to the kitchen as it bakes. Trust us, one slice won’t be enough!
Whether served with a dollop of whipped cream or enjoyed on its own, this pie is sure to become a cherished tradition. It’s an inviting dessert that resonates with nostalgia, making every bite a delightful experience. Let’s dive into this simple yet oh-so-satisfying pumpkin pie recipe!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 unbaked pie crust
- 1 can (15 oz) canned pumpkin
- 3/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 can (12 oz) evaporated milk
- 2 large eggs
Gather your ingredients for a delightful baking experience!
Directions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the canned pumpkin, sugar, pumpkin pie spice, evaporated milk, and eggs. Mix well until smooth and creamy.
- Pour the pumpkin mixture into the unbaked pie crust, making sure to spread it evenly.
- Bake in the preheated oven for 15 minutes. Afterward, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
- Allow the pie to cool before serving. Enjoy your deliciously simple pumpkin pie!
Tips & Variations
- Ingredient Substitutions: If you don’t have canned pumpkin, you can use fresh pumpkin puree. Additionally, brown sugar can be used instead of white sugar for a deeper flavor.
- Optional Variations: Add a pinch of nutmeg or a splash of vanilla extract to the filling for an extra layer of flavor. For a twist, consider topping the pie with candied pecans before baking.
- Storage or Reheating Tips: Store any leftover pie in the refrigerator, covered, for up to 4 days. When ready to enjoy, reheat slices in the microwave or warm in the oven at a low temperature.
Recipe Information
- Prep time: 15 minutes
- Cook time: 55-65 minutes
- Total time: 1 hour 10 minutes
- Servings: 8
- Difficulty level: Easy
This section is reserved for a visual aid or image depiction of the pie and its preparation.
Simple Pumpkin Pie
Ingredients
For the pie
- 1 unbaked crust 1 unbaked pie crust
- 1 15 oz can 1 can (15 oz) canned pumpkin You can substitute with fresh pumpkin puree.
- 3/4 cup 3/4 cup sugar Brown sugar can be used for a deeper flavor.
- 1 teaspoon 1 teaspoon pumpkin pie spice
- 1 12 oz can 1 can (12 oz) evaporated milk
- 2 large 2 large eggs
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the canned pumpkin, sugar, pumpkin pie spice, evaporated milk, and eggs. Mix well until smooth and creamy.
- Pour the pumpkin mixture into the unbaked pie crust, making sure to spread it evenly.
Baking
- Bake in the preheated oven for 15 minutes.
- Afterward, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
- Allow the pie to cool before serving.
Serving
- Enjoy your deliciously simple pumpkin pie!