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. :)
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
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