Easy Pumpkin Pie
Super easy and absolutely delicious, this Easy Pumpkin Pie is an effortless dessert that you can make for the upcoming holidays!
Servings: 10
Calories: 254kcal
Ingredients
- 9- inch refrigerated pie crust thawed (or a homemade pie crust of your choice)
- 15- ounce can pumpkin puree
- 12- ounce can evaporated milk
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 teaspoons ground cinnamon plus more for topping (optional)
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream optional
Instructions
- Preheat oven to 425 degrees F.
- Add pumpkin puree, evaporated milk, sugars, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract to a large mixing bowl, and beat until combined and smooth, about 90 seconds.
- Add pie crust to a 9-inch pie plate and crimp edges using fingers or fork.
- Pour pumpkin filling into pie crust and bake for 15 minutes, then lower temp to 350 degrees and bake for 40-43 minutes or until pie is mostly set.
- Cool on a wire rack for about 2 hours then top with optional whipped cream and dusting of cinnamon, cut and serve.
Notes
- Nutritional value is for pie only, not toppings.
- Easily double this recipe to have more on hand or save for later.
- This can be frozen, see above on how to do that.
- Top with some whipped cream and cinnamon for a flavorful addition.
- You can make your own homemade pie crust for this.
- Make sure that this cools for at least 2 hours to set up.
Nutrition
Calories: 254kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 240mg | Potassium: 240mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6748IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 1mg