If you have a can of pumpkin, you have a pumpkin pie recipe. Every label has one.
So why would I post a recipe for something as easy as pie? Because sometimes we forget how simple and quick it is to bake one of America’s favorite pies. And I like eating creamy pumpkin pie all year long, not just at the Thanksgiving table when I’m stuffed full of turkey and gravy.
I’m posting this recipe mostly for my 10-year-old niece, Katera, who loves pumpkin pie. She reads my blog and bakes on Sundays before the Indianapolis Colts take the field. And for my nephews, the T-boys, who suddenly appeared in my kitchen when they heard “pumpkin pie” at Christmas.
And don’t freak out about making a pie crust because unless you have an extraordinary family recipe, Pillsbury, Hy-Vee, and other brands, sell refrigerated pie dough that is as good as any homemade crust (that I’ve ever made anyway).
Alright kiddo, let’s bake some pie!
Place pie crust dough in pie plate(s). Set aside.
In a large mixing bowl, add the can of pumpkin.
In a small bowl, lightly beat 2 eggs with a small whisk or a fork.
Add the beaten eggs to the pumpkin.
Add 3/4 cup sugar.
Add 1/2 teaspoon salt.
Add 1 teaspoon cinnamon.
Add 1/2 teaspoon ground ginger.
Add 1/4 teaspoon nutmeg.
My secret is that I add a couple of dashes of pumpkin pie spice.
Pour in a 12-ounce can of evaporated milk.
Beat on medium speed until well combined.
Pour into the unbaked pie crust(s).
Baked the pie for 15 minutes at 425°. Reduce the oven temperature to 350° and cover the crust with a pie shield or foil so it doesn’t get too brown. Bake an additional 50-55 minutes.
Remember to do the dishes while you wait for the pie to bake. Your mom will appreciate it. You can probably put everything in the dishwasher.
This recipe makes two pies. Or, if you have a deep-dish pie baker like the one I have, it will make one pie. It makes two pies if you have two smaller pie plates, like glass or aluminum.
1 box refrigerated, ready-to-bake pie crusts, (two pie crusts)
1 (15-ounce) can pumpkin (NOT pumpkin pie mix)
2 large eggs, lightly beaten
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
couple dashes of pumpkin pie spice, optional
1 (12-ounce) can evaporated milk
whipped cream to top the pie when you eat it
1. Preheat oven to 425°.
2. Place pie crust dough in pie plate(s). Set aside.
3. Crack the eggs into a small bowl and gently beat with a small whisk or a fork. In a large mixing bowl, combine the pumpkin, eggs, sugar, salt, cinnamon, ginger, nutmeg, pumpkin pie spice (optional), and evaporated milk. Beat on medium speed until well combined.
4. Pour the pie mixture into the pie crust(s).
5. Bake at 425° for 15 minutes. Then pull out of the oven and cover the edge of the crusts with foil or a pie shield like the one I have from Pampered Chef. That way, the edges of the crust won’t burn.
6. Turn the oven temperature down to 350° and bake an additional 50-55 minutes. The edges will look done and the middle will be just a little bit jiggly. If you stick a knife in the middle of the pie, it should come out clean. Remove from the oven and let cool completely.
7. You can serve it once it’s cooled, or put it in the refrigerator. Eat it with a generous pile of whipped cream.
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