Easy Pumpkin Pie Recipe
I will be making this easy Pumpkin Pie recipe this year and every year from now on for Thanksgiving! It's made with a buttery crust with a sweet, creamy filling that has the most perfect texture. With just a 15 minute prep time, I love how easy this one is to make! And it's topped with a homemade pumpkin-spiced whipped cream that takes it to another level. If you're looking for the perfect pumpkin pie recipe, you'll love this one for Thanksgiving, Friendsgiving, or any holiday occasion!
Equipment
Ingredients
- 1 9-inch frozen pie crust
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 2 large egg yolks
- 1 15-ounce can pumpkin puree
- 1/4 cup whole milk
- 1/4 cup heavy whipping cream
Pumpkin Spice Whipped Cream
- 1 cup heavy whipping cream
- 2 Tablespoons confectioners sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Follow pie crust directions to parbake, if recommended. Many pie crusts can be removed right from the freezer, add the filling & bake.
- Preheat the oven to 400°F.
- In a large bowl, whisk together the sugar, cinnamon, pumpkin pie spice, eggs, pumpkin puree, whole milk and heavy cream until combined.
- Pour the pumpkin pie filling into the par-baked crust and bake at 400°F for 15 minutes. Then, reduce the oven temperature to 350°F and bake for 40-45 minutes until the pumpkin filling is set and no longer jiggly.
- Turn off the oven, leave the pie in the oven and let cool inside the oven for 30 minutes before transferring to the fridge for 4-6 hours to chill.
- Before serving, in a large bowl whisk together the whipping cream ingredients until stiff peaks form.
- Slice the pie and serve with a dollop of whipped cream on each slice.
Notes
Check your pie crust halfway through baking. If it's too dark, drape a piece of foil on top, and continue to bake.
Nutrition
Serving: 1SliceCalories: 250kcal
Tried this recipe?Let us know how it was!