Pumpkin Pie is sweet and delicious. It's filled with pumpkin and warm spices and literally melts in your mouth.
My all time favorite pie is definitely pumpkin! Pumpkin Pie reminds me of the holidays because it's a mandatory dessert for my family at Thanksgiving and Christmas. I used to buy store bought pumpkin pies and I'll admit I thought they were really good but then I started experimenting with baking my own pumpkin pies and the rest is history! I don't think I could ever eat a store bought pumpkin pie again.
This pumpkin pie recipe can be made with any unbaked pie crust of your choosing. You can buy a premade crust or you can make your own. I personally feel the crust plays a major role in how good the pie is. Try my Butter Pie Crust if you are looking for the prefect crust for this pumpkin pie recipe.
Ingredients
- Canned Pumpkin - Be sure to use canned pumpkin and not pumpkin pie filling.
- Brown Sugar - Used to sweeten the pie.
- Evaporated Milk - I used evaporated skim milk.
- Eggs - Helps to bind the other ingredients together.
- Pumpkin Pie Spice - A mixture of warm spices to flavor the pie.
- Salt - Brings out the flavor of the other ingredients.
- Unbaked Pie Crust - The filling will be poured into the crust before baking.
See recipe card for quantities.
Instructions
Preheat oven to 350F.
Add canned pumpkin, brown sugar, evaporated milk, eggs, pumpkin pie spice and salt to a large bowl.
Beat with an electric mixer on low until a smooth filling forms.
Pour filling into prepared crust.
Bake for 50-60 minutes or until the center of the pie is slightly jiggly. Cool completely before cutting into slices. Makes 16 slices.
Hint: Make sure to use a large bowl as the filling tends to splash when it's mixed with an electric mixer.
Substitutions
- Canned Pumpkin - You can substitute homemade pumpkin puree for the canned pumpkin. Do not use canned pumpkin pie filling.
- Evaporated Milk I used evaporated skim milk but you can use whatever kind of evaporated milk you choose. Just be sure not to use condensed milk.
Equipment
Electric Mixer - An electric mixer works best for mixing the filling. You can use a whisk if you do not have an electric mixer but make sure to whisk the filling until it's smooth and there are no lumps.
Storage
Pumpkin Pie can be covered and stored in the fridge for up to five days. I do not recommend leaving the pie at room temperature.
Pumpkin Pie freezes well. Wrap individual pieces in plastic wrap before placing in a freezer safe container or bag or cover the whole pie and freeze for up to three months.
Top Tip
Be sure to cool the pie completely as this gives the filling a chance to set. I prefer to make the pie the day before I am going to serve it.
FAQ
Unfortunately no. The consistency of condensed milk and evaporated milk are quite different.
Absolutely! I actually prefer to make this pie the day before as it has to cool completely before serving so the filling has a chance to set.
Make sure to cool the pie completely before cutting. If the filling does not have a chance to set, the pie will fall apart.
Related
Looking for other recipes like this? Try these:
Recipe
Pumpkin Pie
Ingredients
- 3 cups canned pumpkin
- ¾ cup brown sugar
- 1 ¼ cup evaporated milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 pie crust unbaked
Instructions
- Preheat oven to 350F.
- Add canned pumpkin, brown sugar, evaporated milk, eggs, pumpkin pie spice and salt to a large bowl.
- Beat with an electric mixer on low until a smooth filling forms.
- Pour filling into prepared crust.
- Bake for 50-60 minutes or until the center of the pie is slightly jiggly. Cool completely before cutting into slices. Makes 16 slices.
arch beck
fantastic and i dont even like pumpkin
arch beck
crust is fabulous