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 the easiest crust ever. No rolling pin, no headache, just super-buttery, deliciously golden crust. You can use canned pumpkin (my go-to is actually in a tetra pack, Pacific Organic Pumpkin Puree) or roast your own kobacha or sugar pumpkin and puree the flesh.
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.
Pumpkin Pie Recipe
- 15 ounces 440 mL pumpkin puree, canned/boxed or homemade
- 1 cup 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 shell Super Easy Pie Crust recipe here
- Sweetened whipped cream for serving
- 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.