This is an extremely easy and foolproof Pumpkin Pie! With the perfect amount of spice this Pumpkin Pie will soon be a family favorite!
This pie recipe is perfect for the holidays!
If there’s one thing I look forward to on Thanksgiving, it’s the pumpkin pie! Well, if I am being honest, it is pie topped with a huge, seriously HUGE, serving a whipped cream.
Today’s recipe is my absolute favorite when it comes to homemade pumpkin pie. One bite and you’ll be wondering why you’ve never made your own at home. And then you’ll also realize how dangerously easy it is to make your own pie.
Today I give you a recipe for a super easy, super quick, foolproof pie! Let me assure you it is easy and foolproof, I had to cook this in a kitchen that wasn’t my own and that means not being sure what I would have to work with….it had to be easy!
How To Make Pumpkin Pie
It’s literally as easy as 1,2,3!
- Line a 9″ pie plate with a pie crust and add a sprinkle of flour and sugar.
- Combine your filling ingredients and stir.
- Pour into prepared crust.
- Bake and cool. Voila!
How to know when it’s done: Your pie will still have a slight jiggle when cooked but not be wet or wiggly. Make sure you allow it to cool on a rack to allow it to finish setting.
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with!
- 1 15 oz can pureed pumpkin
- 1 14 oz can Sweetened Condensed Milk
- 2 large eggs slightly whisked
- 1 tsp heaping ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 9 inch, deep dish pie crust
Preheat oven to 425°F.
Whisk all ingredients, except piecrust, together in a medium bowl until combined.
Pour into crust and bake at 425°F for 15 minutes.
Reduce heat to 350°F and continue baking 35 to 40 minutes or until a sharp knife inserted 1 inch from the center comes out clean.
Refrigerate in a sealed container or covered with foil.
If you don’t want to poke your pie, you can jiggle it. It is done when only the center (1 inch diameter) jiggles. The pumpkin pie will set perfectly if allowed to cool completely prior to cutting.