Super easy, fool-proof way to impress everybody this Thanksgiving (for my American friends). This pie is nothing short of perfection. It’s also a bonus that it’s seriously simple to make and can be prepped in advance to whip out of the fridge or freezer whenever you like! You can make your own crust or just buy a pre-made one at the store for even more convenience. I hope you love this one, and let me know if you make it! Enjoy. 🙂
Best Pumpkin Pie
Course: DessertDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
50
minutesIngredients
1, 9″ pie crust shell, store-bought or homemade
1 15 oz. can pure pumpkin puree
1 12 oz can evaporated milk
2 large eggs
1/2 cup granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
whipped cream, to garnish, if desired
Directions
- Preheat oven to 425 degrees. In 9″ pie plate, layer a sheet of prepared pie crust. Trim along edges and imprint with thumb or tip of fork. Set aside.
- Using stand mixer with paddle attachment, mix together the pumpkin puree, eggs and sugar until well combined. Add the salt and remaining spices. Turn mixer setting to low and pour in the evaporated milk. Mix just until incorporated well.
- Pour the pumpkin mixture into the prepared pie crust. You may use any leftover pieces of pie crust to cut out shapes to place on top, if desired. Then, place pie into oven and bake for approx 20 minutes. Remove from oven then cover lightly with tinfoil before returning to oven to continue baking an additional 40-50 minutes. (This prevents edges of crust from burning before pie is set)
- Remove from oven and let cool for at least 2 hours before serving, or chill in fridge. Serve with whipped cream (if desired) and enjoy!