Easy Peasy Pumpkin Pie

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This pumpkin pie is so easy to make, I call it Easy Pumpkin Pie! It only requires a few ingredients, and it takes five minutes to pop in the oven. Perfect for Thanksgiving and Christmas!

Pumpkin pie is an American Thanksgiving and Christmas staple. It’s also one of the easiest pies to make! In fact, it’s the perfect pie for the kids to help make. We love getting the kids involved in the cooking and this pie is perfect for them to help out! This recipe is really easy. All you have to do is put the ingredients in a bowl, mix, bake and enjoy. It’s delicious and you’ll feel good because it’s homemade. Did we mention it’s delicious? Seriously though, you don’t want to skip this. This is delicious.

Easy Pumpkin Pie Crust:

For this recipe, you will need unbaked pie crust. You can make homemade crusts, freeze crusts, or use premade crusts. It doesn’t matter what you choose, so if you keep it super simple and use a prefab, there’s no judgment. This recipe uses a regular size pie shell instead of a deep dish. Deep dish pie pans (or frozen pie crusts) are much deeper and require 50% more filling. I’ve found that a shallow, regular-sized pie is the perfect pie-to-crust ratio when it comes to squash.

Pie shields: optional

A pie like this takes a long time to bake in the oven.Because each oven works slightly differently, you may or may want to add a pie shield Baked halfway through. You can also make your own shields out of aluminum foil. Some ovens have a browner top than others, so keep an eye on the outer layer.

How to make pumpkin puree from scratch

If you want to really improve your pumpkin pie skills, try making your own pumpkin puree. That’s right, like from a real pumpkin. I don’t recommend using jack-o’-lantern pumpkins (the kind you carve). Sugar pumpkin is the best if you can find it. This is a smaller pumpkin. Ask your grocery store! The basic idea behind pumpkin puree is that you have to cook the pumpkin before pureeing it. Pumpkins are no different than other winter squashes.

First, remove the seeds. For squash, it’s easier to halve or quarter it. Second, cook. You can bake it at about 375 degrees for 45 minutes or so, or you can try steaming it, which takes 20 to 30 minutes. Third, peel the skin. Once the squash flesh has softened from cooking, it can be easily scraped from the skin. Finally, puree it with a blender, food processor, or potato masher.

Aerial view of a pumpkin pie with a slice missing.

Storage Instructions:

Store the pumpkin pie in an airtight container in the refrigerator for up to 7 days.

If you liked this recipe, you might be interested in these other delicious pumpkin recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Aerial view of a pumpkin pie with a slice missing.

This pumpkin pie is so easy to make, I call it Easy Pumpkin Pie! It only requires a few ingredients, and it takes five minutes to pop in the oven. Perfect for Thanksgiving and Christmas!

Preparation time 5 minute

cooking time 50 minute

total time 55 minute

raw material

  • 1 15 oz can pumpkin puree
  • 1 14 oz can sweetened condensed milk
  • 2 big egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon Salt
  • 1 unbaked pie crust

instruct

  • Preheat oven to 425 degrees Fahrenheit. Prepare the pie crust in a pie dish.

  • In a medium mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices, and salt. Pour into pie crust.

  • Bake in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue to bake for 35 minutes. You’ll know it’s done when you hit the middle and it doesn’t wobble.

  • Cool completely before serving.

Calories: 114kcal | carbohydrate: 10G | protein: 2G | fat: 6G | Saturated fat: 2G | cholesterol: 40mg | sodium: 248mg | Potassium: 35mg | Vitamin A: 80unit | calcium: 13mg | iron: 0.8mg