The best and easiest Pumpkin Pie recipe I've tried! It's creamy with the perfect amount of spice! This Pumpkin Pie will soon be a family favorite!
This is the backup pie. Not because it doesn't shine on it's own (it does), but because it is the pie that I never have to worry about; the pie that I know will be sensational just in case my other pies are a flop. It is creamy with just the right amount of spice. It practically melts in your mouth! And it’s beyond easy. But in case you want, here is a YouTube video to help!
Why was I double thankful for my backup Pumpkin Pie this Thanksgiving? Well, there was the Thanksgiving Epic Piecrust Disaster that I told you about the other day, but that wasn’t it. Oh no, it gets worse.
What could possibly be worse than realizing that you have to remake all of your piecrusts and pies at 11:00 AM Thanksgiving Day at the exact same time the turkey needs to go in the oven?
Well, let me tell you another little story about my Thanksgiving…
The night before Thanksgiving I was happily chopping the vegetables for the base of the gravy. I had already nestled the carrots, garlic, celery and a cute little bundle of thyme in the base of the roasting pan when I set to work dicing the onions.
And that is when, with a quick slip of a knife, I tried to amputate my middle finger! I shouted expletives that no in-laws should ever hear come out of your mouth. I heard my brother-in-law, Travis, say, “Oh that’s not good.”
I instantly moved away from the onions – because no one wants extra additives in their onions – grabbed a paper towel and made a beeline toward the bathroom so that I could swear in peace.
My husband, who is no stranger to fixing me up after kitchen accidents (I’ve always been clumsy, okay?), bandaged my finger with his mother peering over his shoulder demanding, “Are you sure she doesn’t need stitches?!”
Have you tried making pie dough, rolling out and transferring dough to a dish or crimping the edges of a pie without your middle finger? It’s challenging. But not a good kind of challenging: it’s a frustrating, irritating kind of challenging.
Which is the exact opposite of this Pumpkin Pie! You can easily do it without a middle finger – possibly without an entire hand, but that is debatable. No matter what else happens, know that this Pumpkin Pie will come through and will be perfect every time.
Recipe slightly modified from Eagle Brand's Pumpkin Pie Recipe via AllRecipes
Foolproof Pumpkin Pie
Ingredients
- 15 oz pureed pumpkin
- 14 oz Sweetened Condensed Milk
- 2 eggs (slightly whisked)
- 1 teaspoon ground cinnamon (rounded)
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 9 inch pie crust (Easy Recipe Here)
Instructions
- Preheat oven to 425°F
- In a small saucepan, heat pumpkin, spices and salt over low heat. The pour into another bowl to cool to room temperature. [This step is optional, but I think it makes the canned pumpkin taste closer to fresh pureed pumpkin.]
- Whisk all ingredients except piecrust together in a medium bowl until combined. Make sure there are no streaks of egg white because those will show up in the final product!
- 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. If you don’t want to poke your pie, which will cause it to crack as it cools, 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.
- Refrigerate in a sealed container or covered with foil. It will also keep for several days at room temperature if you prefer.
Notes
More Tempting Holiday Dessert Recipes:
All-Butter Pie Crust with Video Tutorials
Maple Caramel Pecan Bars {These are soooooooo gooood!}
Salted Caramel Chocolate Pecan Pie
Heritage Bourbon Sweet Potato Pie
Healthier Pumpkin Banana Bread with Maple Caramel Frosting
Brown Butter Pumpkin Chocolate Chip Cookies
Jeremy says
Great recipe on the pumpkin pie, sounds really simple and easy to make, will have to give it a try. Thanks for sharing.
Lindsey says
It is super easy!
Kristine says
Hello!
I’ve made this recipe before and love it!! However, I have a brand new bottle of Pumpkin Pie Spice and I was wondering how much Pumpkin Pie Spice would I use in this recipe instead of combing all of the other recommended spices?
Lindsey says
Hi Kristine. I would say before adding the eggs, whisk in 2 teaspoons of the pumpkin pie spice, taste and then add more if you want. Then add your eggs and bake as directed! Happy baking!
Lia says
Made this pie yesterday, crust came good but cloves and nutmeg overpowered the whole pie and I put more cinnamon which I couldn’t taste. Unfortunately, I didn’t like the taste, I had to throw it out! Thank God I had backup pie made - apple cherry.
Jess says
Hey so it says bake at 425 for 15 mins... I did that and mine is black on top ????
Lindsey says
Oh dear! That sounds like an oven issue. Honestly these days I bake it for the full time at 350 but to do that you'll need to par bake your pie crust (So line your tin, cover it with parchment and fill with beans or rice or baking weights, and then bake at 425 until the crust is golden brown. You can pour the filling in while the crust is hot or cold.
Perry says
I am a Kiwi and have never even imagined buying pureed pumpkin in a can. As a result I am at a loss also when it comes to imagining the consistency of said pumpkin.
Could You, would you advise?Preferably with video evidence.
Lindsey says
Hmmm I'm sure there is a YouTube video on Libbys Pumpkin puree somewhere. Don't overthink it. Roast the pumpkin, spoon it out and puree it! If you want it fine, then pass it through a tamis or colander.
Rachel says
So bummed! I followed the recipe exactly and it looked so good! Took one bite and was so disappointed. ???? Definitely not sweet...not even a little. Not sure anyone will eat this now. What a waste. ???? I feel like I've been punked.
Lindsey says
Hi Rachel - I am sorry you are disappointed. Are you sure you used *sweetened* condensed milk. It's crazy sweet but if you picked up the wrong can by accident, then I can see how the pie would be devastatingly unsweet
Amy says
This is my go-to pumpkin pie recipe! I've made it several times and it always turns out great. It is extra perfect because pumpkin pie is my husband's favorite dessert. Thanks so much for sharing!
Lindsey says
You are welcome, Amy! I am so glad that you and your husband love it!