Published 11/3/2024 This silky smooth pumpkin pie is a quintessential fall dessert, and while it tastes like it took hours to make, it’s surprisingly easy to throw together. We used a store-bought crust to save time, but if you’re a go-big-or-go-home type, by all means, make your own! Just pre-bake the crust, make the filling, and place it in the oven to bake. Top it off with some whipped cream, and dig in. Yes, my darling, that is all it takes!
Classic Pumpkin Pie – Featured Ingredients
Pillsbury pie crust: This is our go-to crust, which we pre-bake before adding the filling. It’s flaky and delicious and saves so much time! Pumpkin puree: Use canned, unsweetened pumpkin puree for best results. Make sure it’s not pumpkin pie filling, which has additional ingredients and sugar already added. Light brown sugar: This adds a nice caramel flavor to the pumpkin filling. Maple syrup: To add depth of flavor, we use maple syrup in addition to brown sugar. I’m drooling. Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves gives this pie its classic fall flavor. Almond milk: Use plain, unsweetened almond milk to keep the filling light and dairy-free. Eggs: We used two eggs and one egg yolk to give the pie a rich, custard-like texture.
What brand of pie crust is best for pumpkin pie?
Any kind should be fine! We used 1-14 oz. Pillsbury pie crust, but homemade pie crust would also be delicious.
Can I use a different kind of milk for this pumpkin pie recipe?
Any type of milk can be used in this recipe! We like using almond milk as it’s a lighter, healthier option compared to heavy cream or whole milk. It’s also a great dairy-free option for those with allergies or dietary restrictions.
What’s the secret to a perfect pumpkin pie?
The key to a delicious pumpkin pie is using high-quality ingredients and ensuring the filling is well-mixed and evenly distributed before baking. It’s also important to not overbake the pie, as this can cause it to become dry and crack. Ingredients:
1/2 cup ground cinnamon 2.5 tablespoons ground ginger 4 teaspoons ground nutmeg 4 teaspoons ground cloves
Instructions:
How long does pumpkin pie last in the fridge?
To store leftover pumpkin pie, cover it loosely with foil or plastic wrap and keep it in the refrigerator. It should last for 3-4 days.
How do you reheat pumpkin pie?
When ready to serve, you can reheat it in the oven at 350°F for about 10 minutes or enjoy it cold.
Delicious Pie-Inspired Recipes
Pecan Pie Bars Pumpkin Pie Bars Banana Cream Pie Chia Seed Pudding Coconut Key Lime Pie Popsicles
