American🍰 Sweets & drinks

Easy Pumpkin Pie

Name: Easy Pumpkin Pie
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 Pie dough; 165 g Light brown sugar; ½ tsp Ground cinnamon; ½ tsp Ground ginger; 1/8 tsp Ground cloves; ¼ tsp Ground nutmeg; ½ tsp Salt; 15 oz Canned pumpkin puree; 12 oz Evaporated milk; 3 Eggs; ~1 egg Egg wash; ~1 cup Whipped cream; ~¼ tsp Cinnamon (for garnish)

⏱ 90 min🍽 Serves 8

This classic pumpkin pie is a no-fuss dessert with a rich, smooth custard filling in a tender, flaky crust. Use homemade or store-bought pie dough for a stress-free Thanksgiving showstopper.

Adapted from a video by Preppy Kitchen

Easy Pumpkin Pie Recipe

Watch on YouTube

Ingredients

Pie doughHomemade or store-bought, for a 9-inch pie dish1
Light brown sugar165 g
Ground cinnamon½ tsp
Ground ginger½ tsp
Ground cloves1/8 tsp
Ground nutmeg¼ tsp
Salt½ tsp
Canned pumpkin pureeOne can15 oz
Evaporated milkOne can; can substitute with half and half12 oz
Eggs3

Steps

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1
On a floured surface, roll out chilled pie dough into a 13-14 inch circle and fit it into a 9-inch pie dish. If it cracks, let it rest a few minutes to warm slightly before continuing.
2
Tuck the crust edge into the dish to prevent shrinking during baking, then crimp the edges decoratively with your fingers.
3
Freeze the shaped crust for about 20 minutes to firm up.
4
Preheat oven to 425°F. Line the crust with parchment and foil, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and paper afterward. This step is optional but yields a crisper crust.
5
If using a store-bought crust, set the oven to 400°F and start here. In a large bowl, crumble the brown sugar to break up any lumps.
6
Add the cinnamon, ginger, cloves, nutmeg, and salt, then whisk briefly to combine.
7
Add the pumpkin puree, evaporated milk, and the three eggs (cracked individually into a small bowl to check for shell), then gently whisk until smooth and combined without introducing too much air.
8
Remove the pie weights and parchment from the crust; optionally brush a light egg wash on the edge for shine.
9
Carefully pour the pumpkin filling into the crust, placing the pie on a rimmed baking sheet for easy handling.
10
Bake at 400°F for 15 minutes, then reduce to 350°F and continue baking about 40 minutes until the edges are set and the center jiggles slightly. Tent with foil if the crust browns too quickly.
11
Let the pie cool completely before slicing. Store in the fridge up to 2 days or freeze up to 1 month. Serve topped with whipped cream and a sprinkle of cinnamon.

Easy Pumpkin Pie

Ingredients

Steps

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