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Make this easy pumpkin pie recipe and it’s sure to be a crowd-pleaser on Thanksgiving!
Are you a pumpkin pie fan?
My family loves pumpkin desserts, especially during the holidays. This amazing pumpkin pie is so easy to make at home. Perfect results every time.
If you’re worried you don’t know how to make pumpkin pie, don’t worry. I’m a big fan of this no-fail recipe. Because all you have to do is mix up a simple filling, pour it over the pre-made dough, and bake it in the oven. that’s it! Then you’ll be on your way to pumpkin heaven.
Are you eating keto? Check out our easy-to-make homemade KETO pumpkin pie at Hip2Keto.com.
Tips for making easy pumpkin pie using graham cracker crust:
I always buy the 9 oz. It’s a graham cracker pie crust, but you can always make a pie crust if you like. To be honest, I find pre-prepared dough convenient because I’m too lazy to cook everything on Thanksgiving Day. Pumpkin pie is the perfect Thanksgiving dessert because it can be made in advance. Usually, you can bake it 1-2 days in advance and store it in the refrigerator. Wondering if you can freeze pumpkin pie? Yes, you can! Pumpkin pie can be stored in the freezer for up to three months, but Martha Stewart recommends eating it within a month. Whether you freeze the pie whole or in slices, be sure to wrap it in airtight plastic.
How to make easy pumpkin pie
Yield: 8 servings
Preparation time: 10 minutes
Cooking time: 55 minutes
Total time: 1 hour 5 minutes
This year, you’ll want to try making this no-fuss homemade pumpkin pie at home for an easy holiday treat.
1
Combine pumpkin, sweetened condensed milk, eggs, spices, and salt in a bowl and mix until smooth.
2
Pour into the pre-made dough.
3
Bake at 425 degrees for 15 minutes.
4
Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes, or until a knife inserted 1 inch from the crust comes out clean.
5
Let cool on the stove for several hours. I like my pie cold, so I let it cool for a few hours before transferring it to the fridge.
6
Serve with whipped cream and store leftovers in the refrigerator.
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This is much better than store-bought pumpkin pie and still requires considerably less effort.
Serve with whipped cream and enjoy this wonderful treat you have made. The filling is soft, creamy and smooth, yet has a firm texture, and is full of sweetness from the pumpkin. I also love that the bottom of the dough has a caramel-like texture!
I love that this recipe is made with minimal ingredients, yet it tastes so delicious and homemade. If you were to come over to my house, this is the delicious pumpkin pie recipe I would make! Leftovers are delicious too, and I love having them with coffee.
Here’s what my teammate Jenna said after baking this pie:
“Not only did this pumpkin pie taste amazing, but it was also super easy to make. I usually make the filling and dough from scratch, which takes a lot of time. This super easy pumpkin pie was just as delicious. I will definitely make this again and this is already I love using manufactured graham cracker crusts! They’re about the same price as buying a box of graham crackers, and they save a lot of time. I use them for all kinds of pudding pies, though. , I would never use it for pumpkin pie. Genius!”
Don’t want to make it yourself? Check out our Costco and Costco taste tests. Let’s see which Sam’s Club pumpkin pie is the best!
About the artist:
Lina holds a BA from Northern Arizona University and has 11 years of blogging and photography experience, with work featured on Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV .
