Pumpkin Pie
It’s fall and you know what that means – Pumpkin Pie for everyone! This perfect pumpkin pie recipe is spiced and sweet with all the autumnal flavors you know and love. Don’t forget the whipped cream!
Servings 8 Slices
Calories 313kcal
Ingredients
- 1 9-inch Pie crust homemade or store-bought, unbaked
- 1 15 oz Can Pumpkin purée
- 2 Large eggs
- 1/2 Cup Light brown sugar packed
- 1/2 Cup Granulated sugar
- 2 tsp Pumpkin pie spice
- 1 tsp Ground cinnamon
- 1/2 tsp Salt
- 1 12 oz Can Evaporated milk
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Roll out the pie dough on a lightly floured surface to roughly ¼ inch then place it in a 9-inch pie pan, gently pressing it into the bottom and sides to fit snugly.
- Trim any excess dough and crimp the edges by pinching or pressing with a fork to create a decorative border.
- Freeze the pie crust for 1 hour or until solid.
- Heat the oven to 425 degrees Fahrenheit then place a sheet of parchment paper on top of the crust then fill with baking beans or regular dry beans.
- Bake for 15 minutes then remove from the oven, take the paper and beans out and let it cool.
- In the meantime, whisk together the pumpkin, eggs, both sugars, pumpkin pie spice, cinnamon, and salt.
- Whisk in the evaporated milk until smooth.
- Pour the filling into the crust and bake for 55-65 minutes, or until the center is just set with a slight wobble.
- Let the pie cool completely before slicing.
- Serve with whipped cream or a sprinkle of cinnamon for garnish if desired.
Notes
Storing:
This pumpkin pie can be stored in an airtight container in the fridge for up to 3 days.
This pumpkin pie can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 313kcal | Carbohydrates: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 319mg | Potassium: 311mg | Fiber: 2g | Sugar: 32g | Vitamin A: 8444IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 2mg