Classic Pumpkin Pie doesn’t get easier that this Easy Pumpkin Pie recipe! You won’t believe how simple the ingredients list is, and you will fall in love with the warm and cozy flavors in it, like pumpkin pie spice, cinnamon, and vanilla. Your home with smell like your favorite cozy holiday, your guests will rave about this dessert, and you will bring all the feel-good vibes to your Thanksgiving and Christmas parties! I hope you truly enjoy this one!
Ingredients:
15 ounces pumpkin puree
14 ounces sweetened condensed milk
2 eggs
¼ cup brown sugar
2 teaspoons pumpkin pie spice
1 ½ teaspoon vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon salt
1 unbaked pie crust (9-inch)
There are many different ways to style the crust for your pie, such as: scalloped edge, crimped edge, braided edge, etc. But I prefer the free form rustic edge, the uneveness creates a beautiful homey feel to the pie.
When I first began working on this recipe, I knew I did not want the outer edges of the crust to burn, while the pie was baking. So, through some research, I found the best way to prevent that from happening!
You will begin by tearing off a sheet of heavy-duty aluminum foil, long enough to go around the entire circumference of the pie dish. Then you will use a sharpie to trace the pie dish (upside down), then remove the pie dish. You will then draw an inner circle that should be at least 2 inches from the larger circle. If your pie is larger, you may need a wider strip.
Next you will fold the foil strip in half lengthwise, and cut out the outer edges of the larger circle, and the inside part of the smaller circle.
After the first 15 minutes of baking the pie, carefully lay the circle strip of foil around the outer edge of the pie dish, positioning it so that it covers the exposed edges of the pie crust. Be careful not to dip the foil in the pie itself. The folded side should be on the outside. Using tongs, or hot pads you can gently press the foil against the outer crust and pie dish to hold it in place. Then continue baking like this.
One of the best parts about this recipe, is you put all the ingredients (minus the pie crust) into one bowl, and you can blend it with a whisk or a hand held mixer, that is it! It does not get easier than laying the crust into the dish and pouring in the pie filling, then bake!
I will have a homemade version of this pie dough available soon on the blog, so be sure to check back again soon! You can use homemade pie crust for this recipe, but to make it quick, you can grab some store bought!
Pumpkin pie is a traditional dessert that is served during the fall season, especially for Thanksgiving. If you are feeling extra ambitious, you can make your pumpkin puree from scratch, from cooked and pureed pumpkin blended with eggs, sugar, cinnamon, ginger, and nutmeg, and some milk or cream. But you know how I like a my desserts to be as easy and seamless as possible. For me, I like to use a can of pre-made pumpkin puree.
When your pie is finished baking, the texture of the pie should be smooth and creamy, with a delicious combination of sweet and warm flavors. You can serve your pie with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Pumpkin pie is a fantastic way to celebrate the harvest season and bring a warm and comforting dessert to your next party.
Another one of our favorite fall recipes you should try will be our Pumpkin Cookies with Cream Cheese Frosting! Click the link below and it will take you right to it!
Pumpkin Cookies with Cream Cheese Frosting
Click the link below to find a beautiful Ceramic Pie Dish to use for your next party!
I always love to hear from you, so be sure to leave me a comment or send me an email if you try these! Be sure to find and tag me on Instagram at livingsimplybykalani, on Tiktok at Kalani Bryson, and on Pinterest at Living Simply by Kalani!
Follow back for more simple and delicious recipes!
Easy Pumpkin Pie
Equipment
- Large Mixing Bowl
- pie pan
Ingredients
- 15 ounces Pumpkin Puree
- 14 ounces Sweetened Condensed Milk
- 2 Eggs
- ¼ cup Brown Sugar
- 2 tsp Pumpkin Pie Spice
- 1 ½ tsp Vanilla Extract
- 1½ tsp Ground Cinnamon
- ¼ tsp Salt
- 1 Unbaked Pie Crust 9-inch
Instructions
- Preheat oven to 425 degrees F.
- Unroll unbaked pie crust, carefully lay across pie pan, and lightly press it down into the bottom and the sides the pan.
- In a large bowl combine pumpkin puree, sweetened condensed milk, eggs, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt together. Use a handheld mixer, or a whisk until fully combined.
- Pour pumpkin filling into prepared crust, bake for 15 minutes.After the pie has baked for 15 minutes and to keep the edges of the pie crust from burning, wrap the outer edge of the crust with an aluminum foil collar. (Cut a large circle of aluminum foil with the inside circle cut out and lay it over the outer edges of the pie, using hot pads to fold it lightly over the edge of the pie dish to hold it in place.) Leave the collar on for the remainder of the baking process.
- Reduce the oven temperature to 350 degrees F and continue to bake pie (be sure to leave it in the oven while the temperature drops) for 35-40 more minutes or until an inserted toothpick comes out clean.
- Remove pie from oven and let it cool completely.
- Top with your favorite whipped cream or a side of vanilla ice cream and enjoy!