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Perfect Pumpkin Pie

I make this pie every year for Thanksgiving and every year I forget to blog it when Thanksgiving rolls around again.  Well that ain’t happenin’ this year!  I need this sucker on my blog for next year when I make the pie and need to look up the recipe.  It will be so much easier to find it where I keep all my favorites. :)

This is all you need to make the pie. How simple could this be?

If you’re looking for a simple traditional pumpkin pie recipe, this one has got you covered.  I prefer pumpkin gooey butter cake to pumpkin pie, but I have to provide a real pumpkin pie for those who actually enjoy it in my family, namely our oldest nephew, who is a pumpkin pie purist.  This simple recipe has a traditional taste, but comes together quickly with a purchased crust, and because it combines two ingredients (milk & sugar) into one (sweetened condensed milk), and uses pumpkin pie spice, there is much less measuring than with a traditional recipe.

Despite my yearning to add more ingredients (sweet potatoes! cream cheese! vanilla bean! booze!) to change things up, I always resist this since I know my oldest nephew wouldn’t touch anything but a real pumpkin pie.  And I’m always pleasantly surprised at how wonderful it tastes without any extra additions.  Great texture with a perfect balance of spices & sweetness.  May the pumpkin pie purists in your family rejoice & be thankful.

Perfect Pumpkin Pie

Printable recipe
Printable recipe with picture

1 (9″) unbaked pie crust (frozen deep dish, refrigerated or homemade)
2 large eggs
1 can (15 oz) unsweetened pumpkin puree
1 can (14 oz) sweetened condensed milk
2 teaspoons pumpkin pie spice
OR 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/2 teaspoon nutmeg
1/2 teaspoon salt
1 egg white, for brushing onto the crust
Preheat oven to 425 degrees. If you’re using refrigerated or homemade crust, roll it out and fit it into a 9″ pie plate (not deep dish–you only want deep dish if using a frozen crust).

In a medium bowl, lightly beat eggs, then add the remaining ingredients, except for the egg white, and beat to combine.  Do not go crazy with the beating, you just want everything mixed without excessive air bubbles.  Set filling aside and brush the egg white over the bottom and sides of the pie crust.  This will create a seal & help prevent the crust from becoming soggy.  Pour the filling into the pie crust.

Bake 15 minutes at 425 degrees. Reduce oven temperature to 350 and continue baking 35-40 minutes or until knife inserted in center comes out clean. I don’t like to mar the pretty surface, so I bake the pie until it is mostly set but still a little jiggly in the center because the residual heat will continue baking it after you remove it.  Cool pie completely before cutting. Garnish with whipped topping, if desired. Refrigerate any leftovers.

Makes one 9-inch pie.

Recipe source: adapted from Eagle Brand Perfect Pumpkin Pie

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

16 responses »

  1. I’m not sure I’ve ever seen this luscious recipe before. I love it because I make homemade sugar free sweetened condensed milk – this pie would be perfect for my diabetic hubs! Thanks so much for sharing this amazing creation. Enjoy a wonderful Thanksgiving day.

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  2. Veronica, you read my mind. I have been JONESING for a pumpkin pie since October. I’m hoping to get one at Thanksgiving, but my aunt typically makes her rhubarb pie (which is out of this world too). If we don’t have a pumpkin pie on the menu, I’ll whip one up based on your recipe!

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    • I jones for pecan pie this time of year and usually only allow myself one slice a year at Thanksgiving since it’s pure evil, but I already have had a slice and will totally take a second if there’s any at my sister’s Thanksgiving party. lol. I never ever make them myself b/c I know I’ll eat the whole thing! If you eat too much pumpkin, that’s not too bad. At least you got your beta carotene and fiber! lol

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  3. Sounds easy enough! I have a recipe I’ve been following for years that people always enjoy too. Even though I never ate it until now…lol!

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  4. this is too funny- this is (i think) the EXACT pumpkin pie recipe i use. i started using it in high school when a club i was in would make pies for a homeless shelter’s thanksgiving dinner. ever since it is the recipe i use for pumpkin pie. i was looking at it last night actually because i’m making it tomorrow. i’m a big pumpkin pie spice fan but have always measured out the spices for this pie…maybe i’ll try it differently this year. :)

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  5. Anytime I make pumpkin pie, there are no leftovers! This looks simple and delicious. Can’t wait for turkey day!!

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  6. Wow what smooth and decadent results :D
    Love it!

    Cheers
    Choc Chip Uru

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  7. Purchased Pie Crust – Say it ain’t so !!! I am making your Grandma Ople’s Apple Pie right now. Love it

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    • Forgive me Kerry, I have sinned. ;) I actually used to be a stickler for making your own pie crust but I have come to understand that most people aren’t willing to do this and even I have to take a shortcut once in a while. And since I don’t even like pumpkin pie, I’m totally willing to use a prepared crust! I save the homemade for pies I really like-ha!

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    • PS So glad you discovered Grandma Ople’s apple pie! I love that one!

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  8. Pingback: Holiday Eating Tips « Veronica's Cornucopia

  9. Pingback: Pumpkin Cheese Pie | In the Pantry

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