Simple Pumpkin Pie Recipe

As I was looking through all the recipes on our blog for Thanksgiving, I noticed that we don’t have one pumpkin pie recipe on here.
That’s blasphemy! Food bloggers without a pumpkin pie recipe?
So, I hurried and snapped a picture of this pie right before we devoured it – literally, there were people lined up behind me ready to eat it!

My favorite pie recipe is the one that I found on the back of the sweetened condensed milk can years ago. I modified the spices a little bit to how I like it- and if you like a less “spiced” pie, you can easily cut the spices in half.

Serves: 8

Simple Pumpkin Pie Recipe

The perfect pumpkin pie recipe- everyone needs this classic recipe in their recipe box!

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

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Ingredients

  • 1 (9-inch) unbaked pie crust
  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 425 degrees F.
  2. Spread unbaked pie crust into a pie pan or use a pre-made crust.
  3. In a large bowl, beat pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together.
  4. Pour pumpkin filling into prepared crust and bake for 15 minutes.
  5. Reduce the oven temperature to 350 degrees F and continue to bake pie for 35-40 more minutes or until an inserted toothpick comes out clean.
  6. Remove pie from oven and let cool.
  7. Top with whipped cream and serve.
  8. To keep edges of the pie crust from burning, wrap the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking.
Cuisine: American | Recipe Type: Dessert
7.6.7
480
https://www.sixsistersstuff.com/recipe/2014/11/simple-pumpkin-pie-recipe/
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Calories
551 cal
Fat
17 g
Carbs
82 g
Protein
16 g


Click Here For Full Nutrition, Exchanges, and My Plate Info


Recipe adapted from Eagle Brand

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