The Best Pumpkin Pie
The Best Pumpkin Pie is the one that’s easiest to make! Start with a store-bought crust, whisk together a tasty filling, and bake to pumpkin pie perfection.
With so many other dishes on your menu to make, Pumpkin Pie needs to be simple. No one wants to get stressed out over pumpkin pie.
Beyond being simple, though, Pumpkin Pie needs to taste perfect. It needs to taste the way it always has with no room for deviations. You can play around with your stuffing, your cranberries, and maybe even your vegetables.
But no one messes with Pumpkin Pie on Thanksgiving.
There’s no shame in a store-bought crust, either!
If The Thing standing between you and Homemade Pumpkin Pie is the crust, just buy the crust. If The Thing standing between you and the giant stack of pumpkin pies at Costco is the crust, BUY THE CRUST. It’s fine.
By the way, I love a good frozen Marie Callender’s pie crust.
How to Make Pumpkin Pie Filling
For Pumpkin Pie like mom used to make, first blend a mix of spices. Then, whisk together eggs, canned pumpkin (not pumpkin pie filling), eggs, and a can of evaporated milk.
Pour the filling into the unbaked pie shell and bake at two temperatures:
- Bake at 425 degrees for 15 minutes.
- Finish at 350 degrees for 40 minutes.
Top with whipped cream if desired. And it’s okay if you buy the whipped cream, too!
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The Best Pumpkin Pie
The Best Pumpkin Pie is the one that's easiest to make! Start with a store-bought crust, whisk together a tasty filling, and bake to pumpkin pie perfection.
Preheat oven to 425 degrees. In a small bowl, combine sugar, cinnamon, salt, ginger and cloves.
In a large bowl, whisk eggs until beaten. Stir in pumpkin and sugar mixture. Slowly add evaporated milk. Pour mixture into unbaked pie shell. Bake 15 minutes.
Reduce oven temperature to 350 degrees and bake until a knife inserted in the center comes out clean, about 40 minutes. Cool on wire rack, about 2 hours. Serve or refrigerate. Top with whipped cream, if desired.
Barely adapted from Libby's Famous Pumpkin Pie.
To substitute fresh pumpkin for canned:
- Preheat oven to 375 degrees. Thoroughly scrub a 3-pound pie pumpkin. Cut into 5-inch pieces, removing stems, seeds, and fibrous strings. Place pieces skin-side down in a shallow baking pan lined with foil, and roast uncovered until tender, about 1 to 1-1/2 hours.
- When cool, scoop the pulp into a blender or food processor, and blend until smooth. Place pumpkin puree into a cheesecloth-lined sieve, and allow to drain for 60 minutes. Discard liquid. Substitute just under 2 cups of the puree for the 15-ounce can of pumpkin.
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