This, as the title suggests, is one super easy pumpkin pie recipe. Seriously, if you can stir sugar into a cup of coffee, you have all the skills required to make this beauty.
But it’s far from just being an easy pumpkin pie. It’s also super-creamy, richly spiced and crazy delicious. I served it at Thanksgiving dinner this year (as I’ve mentioned, Canada celebrates in October), and my friend Mark said it was the best pumpkin pie he’d ever had. He’s totally getting invited back next year. 🙂
I recommend starting with my no-fail easy pie crust recipe. No food processor, no headache, just super-buttery, deliciously golden, flaky crust.
You can use canned pumpkin or roast your own kobacha or sugar pumpkin and puree the flesh (ps. here’s how to freeze leftover canned pumpkin).
You’ll notice that pumpkin pie recipes vary in the amount of pumpkin puree they use – mine is quite generous, simply because I’m crazy for pumpkin pie, and I love a lot of filling. I like it to stand tall on a plate, with an ample pumpkin-to-crust ratio.
All you need is one bowl and a whisk! Easy to manage even if you’re already cooking the rest of dinner.
Discover More Delicious Pumpkin Creations:
- Don’t miss out on the perfect blend of flavors in these moist Pumpkin Zucchini Muffins.
- Experience the soft goodness of these Spiced Pumpkin Cookies.
- Warm up with this rich and hearty Pumpkin, Ginger and Rice Soup.
- Dive into a bowl of pasta with this velvety Pumpkin Pasta Sauce.
- A must-try fusion: Pumpkin Enchiladas with Black Beans.
- Get a taste of autumn with these decadent Pumpkin Cheesecake Bars with a simple graham cracker crust.
Pumpkin Pie Recipe
Ingredients
- 15 ounces pumpkin puree, canned/boxed or homemade
- 1 cup heavy cream or whole milk
- 1 cup brown sugar
- 2 large eggs lightly beaten
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- ½ tsp kosher salt
- 1 unbaked 9" pie crust
- Sweetened whipped cream for serving
Instructions
- Position oven rack to bottom third of oven and place a baking stone or large baking sheet on top; preheat oven (and baking stone/sheet) to 400ºF.
- Whisk all ingredients together in a large bowl, then scrape into an unbaked 9″ pie shell. Bake 15 minutes, then reduce to 325ºF and bake 40 minutes more, or until pie is set (it’ll still be a bit jiggly, but not loose). Cool on wire rack and serve warm, room temperature, or chilled, topped with whipped cream. Store cooled pie (and any leftovers) in the refrigerator.
Confused about the baking sheet going on the rack in lower third of oven – do you put that there to catch any drips from the pie baking on the center rack, or do you put the pie inside the baking sheet to bake? Thank you! Want to try this recipe, I really have a taste for pumpkin pie!