This classic Thanksgiving dessert is easier than you think.
Here’s how to make the best pumpkin pie!
You guys have probably noticed that I have a lot of recipes for pumpkin desserts. I really love this classic fall flavor, and I’m always coming up with new ways to enjoy it, from pumpkin cheesecake dip to pumpkin caramel pull apart bread to pumpkin pie bars. But until this year, I’d never had the nerve to tackle the mother of all pumpkin desserts, the one no Thanksgiving table is complete without: pumpkin pie.
It was the crust that always scared me. It seemed so complex, and I was afraid of messing it up. But I finally realized that there’s no need to make my own crust when you can get perfectly good ready-made pie crusts in any supermarket.
So I made my first homemade apple pie and it was actually a complete breeze. And once I’d done that, I knew pumpkin pie would be even easier. It practically makes itself: just blend together canned pumpkin, evaporated milk, eggs, and spices in a bowl, pour it into the crust, and pop it in the oven. What could be easier?
So this year, for the very first time, I will proudly end my Thanksgiving dinner with my very own homemade pie…and give thanks for ready-made crust.
Can I use fresh pumpkin instead of canned for pumpkin pie?
You can substitute 1¾ cups of pureed fresh pumpkin for the can of pumpkin in the recipe. Make sure the pumpkin you use is one labeled as a pie or sugar pumpkin, not the great big kind that’s good for jack-o-lanterns. To prepare it, cut the pumpkin in half, scoop out the seeds and stringy bits in the middle, put the halves face down on a baking sheet, and roast them until they’re tender – an hour or more at 325. Then scrape out the cooked flesh and puree it in your food processor or blender until it’s smooth. Pie made with fresh pumpkin has a smoother, thicker texture that some people think is worth the extra work, but personally I think it’s plenty good with canned.
Can I use other types of crust besides the ready-made pastry crust?
Pumpkin pie is also good with a graham cracker crust like the one in my No Bake Cherry Cheesecake Dessert. Mix the graham cracker crumbs, sugar, and melted butter, press it evenly onto the bottom and sides of the pie pan, and bake it for about 8 minutes (until it starts to smell delicious). Baking the crust first keeps it from getting soggy. Let it cool for about ten minutes before you pour in the filling. I’ve also heard of using crushed gingersnap cookies in place of the sweetened graham crackers, which sounds fabulous!
Easy Homemade Pumpkin Pie
- Preheat the oven to 425 degrees F. Mix brown sugar, cinnamon, nutmeg, salt, ginger, eggs, condensed milk and canned pumpkin together in a large bowl until well combined.
- Pour mixture into an unbaked 9” pie crust.
- Bake 15 minutes at 425 degrees F and then reduce temperature to 350 degrees F. Bake 45 minutes more.
- Let pie cool. Serve topped with optional whipped cream.
TOOLS USED FOR THIS EASY HOMEMADE PUMPKIN PIE RECIPE:
Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
Pie Plate: This plate is made from Pyrex glass which is microwave, dishwasher, preheated oven, and freezer safe.
Mixing Bowls: Glass is pre-heated oven, microwave, fridge and freezer safe, and dishwasher safe.
Easy Homemade Pumpkin Pie
- ⅔ cup brown sugar
- 1 ¼ t cinnamon
- ½ t nutmeg
- ½ t salt
- ¼ t ginger
- 2 eggs
- 10 oz sweetened condensed milk
- 15 oz canned pumpkin
- 1 9" pie crust unbaked
- Preheat the oven to 425 degrees.
- Mix ingredients together in a large bowl until well combined. Pour mixture into an unbaked 9” pie crust.
- Bake 15 minutes at 425 and reduce temperature to 350 degrees. Bake 45 minutes more.
- Let pie cool. Serve topped with whipped cream