Pumpkin Pie – Easiest Recipe Ever

Pumpkin Pie – Easiest Recipe Ever: Pie, beautiful pie! While a good chocolate cake is my favorite treat, pie is one of the few I love even more. You’ve already seen most of my best pie recipes. Most likely, we can all agree that Pumpkin Pie is the most famous Thanksgiving dish.

Pumpkin Pie – Easiest Recipe Ever

I’ve tried a lot of different pumpkin pie recipes, but the standard one is my favorite because it’s so easy to make and the pie tastes and feels just right. A lot of people have tried this pumpkin pie recipe and found it to be the best!

Ingredients

• 1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
•  3/4 cup granulated sugar
•  1 teaspoon ground cinnamon
•  1/2 teaspoon salt
•  1/2 teaspoon ground ginger
•  1/4 teaspoon ground cloves
•  2 large eggs
•  15 ounce can canned pumpkin or fresh pumpkin puree
•  12 ounce can evaporated milk

Also See:

Oreo Pie – Step by Step Guide

How to make Pumpkin Pie

• Warm the oven up to 425 degrees F.
• The eggs and pumpkin should be mixed together in a big bowl. Put the sugar, cinnamon, salt, ginger, and cloves in a different bowl. Mix them together, then add them to the pumpkin mixture.
• Stir in the condensed milk little by little. Fill the pie base that hasn’t been baked with the mixture.
• For fifteen minutes, bake at 425̺ F. Turn down the heat to 350° F and bake the pie for another 40 to 50 minutes, or until it’s set. Give the pie a light wiggle to see if it’s done.
• The middle might move around a little. It will keep setting up as it cools down. It’s also done when a sharp knife stuck in the middle comes out clean.
• Let it cool all the way down on a wire rack. If you want, you can serve it right away with whipped cream and caramel nut topping.

Pro Tips:

• Use a crust that hasn’t been baked. A pie shell that hasn’t been baked is needed for pumpkin pie. A homemade pie shell is best (here are my step-by-step photos and video guide), but a store-bought one will also work.
• You can see that we bake the pumpkin pie at a high temperature at first so that the top can set. Then, we lower the temperature and bake the pie for the rest of the time.
• This means that you don’t need to blind bake (bake the crust first) this easy pumpkin pie recipe.
• How to Know When Pumpkin Pie Is Complete: Using oven mitts to gently shake the pan is the best way to tell if a pumpkin pie is ready, or fully cooked. If the middle is too wobbly, it needs more time.
• There’s no need to worry if the middle moves a little—it will set up as it cools. It’s also done when a sharp knife stuck in the middle comes out clean.
• How to keep your pumpkin pie from cracking: Pumpkin pies often get cracks on top because they are baked for too long.
• If you don’t want the pie to crack, give it a soft shake after 55 minutes and look for the filling to be set (slightly soft on top but not too jiggly).
• Remember that even after you take it out, it will still cook! Also, don’t rush the cooling process, because that could cause cracks too. Leave it at room temperature to cool down fully without touching it.
• To make Fresh Pumpkin Pie, make my easy pumpkin puree recipe with sugar pie pumpkin and then follow the steps in this pumpkin pie recipe for how to use the puree.

How to Prepare Ahead, Store, and Freeze:

To Make Ahead: You can make the whole pumpkin pie recipe from scratch the day before and put it in the fridge. You can also make the pie crust and filling the day before and put them in the fridge separately until you’re ready to bake the pie the next day.

To Store: Because it has preservatives in it, store-bought pumpkin pie can sit at room temperature for up to two hours. But if you make your own pumpkin pie and don’t eat it within that time, you should put it in the fridge. You can store extra pumpkin pie in the fridge for three to four days. Make sure the pumpkin pie cools all the way down before keeping it. Use plastic wrap to cover it loosely.

To Freeze: You can freeze a pumpkin pie that is fully cooked for up to three months. Next, put a layer of plastic wrap on top of it and then two layers of metal foil on top of that. Let it cool all the way down. Put it in the freezer for three months. The pie base can also be frozen for up to three months. Let it thaw in the fridge overnight before you serve it.

Nutrition

• Calories: 225kca
• Carbohydrates: 32g
• Protein: 5gFat: 9g
• Saturated Fat: 4g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 0.004g
• Cholesterol: 47mg
• Sodium: 251mg
• Potassium: 227mg
• Fiber: 2gSugar: 20g
• Vitamin A: 6754
• IUVitamin C: 2mg
• Calcium: 112
• mgIron: 1mg