Pumpkin Pie
Need to whip up a pumpkin pie this year for Thanksgiving? This recipe is an old fashioned, no nonsense classic! And if you are using an already prepared unbaked pie shell, you’re only looking at a few minutes of your time for the filling. Yet the result is a rich, custardy texture kissed with all the warm spices of fall.
This is my go-to recipe every year, not only for Thanksgiving but just for the sheer pleasure of enjoying an old fashioned fall dessert any night of the week.
What Ingredients do I Need for Pumpkin Pie?
You only need a few simple ingredients to make this old fashioned fall favourite. They are:
- Unbaked 9 inch pie shell
- Eggs
- Brown sugar
- Pumpkin puree
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Evaporated Milk
What Type of Pumpkin do I Use?
The typical variety of pumpkin bakers use for pies is the sugar pumpkin, also known as pie pumpkin. These look identical to the large orange pumpkins we carve into Jack O Lanterns on Halloween, only they are a mini version. You can either roast your own using the method presented in our blog post How to Roast a Pumpkin or you can use canned pumpkin puree. Just be sure not to use canned pumpkin pie filling. This is pumpkin puree with other ingredients added to it to make a pumpkin pie and it is completely different. Using it will really mess up the recipe!
For more types of pumpkins you can use for baking, check out this informative post from The Kitchn.
How Long Does Pumpkin Pie Keep?
You must keep it in the refrigerator because it is a custard based pie. It will taste best if eaten within 4-5 days.
I can’t wait for you to give this holiday classic a go this season. I know you’re going to be very happy with the results and you may never use another recipe again. If you do try it, please don’t forget to rate the recipe on here and leave us a comment about how it turned out for you–this really makes our day! Happy Thanksgiving!
Don’t Forget to Try These Other Classic Pies!
Pumpkin Pie
Equipment
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 1 unbaked pie shell, 9 inches
FILLING
- 2 eggs
- ⅔ cup brown sugar
- 14 oz pumpkin puree not pumpkin pie filling
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
- 1½ cups evaporated milk 12 oz can
Instructions
- Preheat oven to 450℉/232℃. Keep unbaked pie shell chilled while making the filling.
- In a bowl beat eggs lightly. Whisk in the remaining ingredients in the order given. Mixture should be very smooth.
- Pour into unbaked pie shell and bake at 450℉/232℃ for 10 minutes. Reduce heat to 350℉/180℃ and bake another 35 minutes. The center should be slightly jiggly. Cool completely before slicing. Serve with whipped cream.
Notes
