Can I make this easy pumpkin pie ahead of time?

Yes, absolutely! Pumpkin pie can be baked up to 2-3 days in advance. Once completely cooled, cover it loosely with plastic wrap and store it in the refrigerator. Let it come closer to room temperature before serving for the best flavor.

What's the secret to a perfectly smooth pumpkin pie filling?

The key to a smooth filling is proper mixing u2013 whisk all ingredients until just combined and lump-free, but avoid overmixing which can incorporate too much air. Using sweetened condensed milk also helps achieve a wonderfully creamy texture without fuss.

How do I know when my pumpkin pie is fully baked?

Your pumpkin pie is done when the edges are set, but the center still has a slight wobble. A knife inserted about one inch from the crust should come out clean. Avoid overbaking, as this can lead to cracks in the filling.

Can I use fresh pumpkin instead of canned puree for this recipe?

While this recipe is designed for the convenience of canned pumpkin puree, you can substitute it with homemade pumpkin puree. Just ensure it's thick and well-drained to prevent a watery pie. Make sure it's 100% pumpkin, not pumpkin pie filling.

Easy Thanksgiving Pumpkin Pie: Your Simplest Holiday Dessert Yet

Name: Easy Thanksgiving Pumpkin Pie
Prep time: 15 min
Cook time: PT-492341H49M
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 package pre-made pie crust (9-inch); 2 cups pumpkin puree (15 oz can); 1 can sweetened condensed milk (14 oz); 2 large eggs; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/2 tsp salt

Description

A wonderfully simple and delicious pumpkin pie recipe, perfect for a stress-free Thanksgiving dessert that everyone will love.

Ingredients

Scale

1 package pre-made pie crust (9-inch)
2 cups pumpkin puree (15 oz can)
1 can sweetened condensed milk (14 oz)
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

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Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Unroll the pre-made pie crust into a 9-inch pie plate. Crimp the edges decoratively, if desired.
Step 3: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt until the mixture is completely smooth and well combined.
Step 4: Carefully pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
Step 5: Bake for 15 minutes at 425°F (220°C). After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 35-45 minutes more, or until a knife inserted near the center of the pie comes out clean. The edges should be set, but the center may have a slight wobble.
Step 6: Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before serving. This allows the filling to set properly and prevents cracking. Enjoy!

Notes

For an extra touch, serve with a dollop of fresh whipped cream or a sprinkle of extra cinnamon. Ensure all your spices are fresh for the best flavor! You can also blind bake your crust for 10-15 minutes before adding the filling if you prefer a crispier bottom crust.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 30g
Sodium: 350mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 7g
Cholesterol: 70mg

Description

Ingredients

Instructions

Notes

Nutrition

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