Easy Pumpkin Pie

Course: Dessert
Cuisine: American
Keyword: easy pumpkin pie, pumpkin pie recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 12
Calories: 306kcal
Author: Jessica Formicola
This Easy Pumpkin Pie is just perfect for Thanksgiving! Perfectly creamy and delicious, this pumpkin pie recipe is perfection!This Easy Pumpkin Pie is just perfect for Thanksgiving! Perfectly creamy and delicious, this pumpkin pie recipe is perfection!
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Ingredients

  • 3/4 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon Kosher salt
  • 15 ounces pumpkin puree
  • 1 1/4 cups evaporated milk
  • 2 eggs , lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 9- inch deep dish frozen pie crust
  • whipped cream

Instructions

  • Preheat oven to 425 degrees. Arrange racks so you are baking on the lower third of the oven.
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine sugar, pumpkin pie spice, Kosher salt and pumpkin puree. Mix until just combined.
  • Add evaporated milk, eggs, vanilla and sour cream. Mixture will be blended, but soupy. This is normal.
  • Pour into pie crust, being careful to not overfill. You might not use all of the pie filling. Discard the rest.
  • Place pie on a baking sheet. Bake for 15 minutes.
  • Lower oven temperature to 350 degrees, cook for another 40-50 minutes or until the center no longer jiggles.
  • Leave in the oven, turn off the heat and crack the door. Cool for 1-2 hours.
  • Cover and refrigerate for at least 2 hours before slicing and serving.
  • Top slice with fresh whipped cream and serve.
  • If you've tried this recipe, come back and let us know how it was!

Notes

15 ounces pumpkin equals 1.85 cupsĀ 

Nutrition

Calories: 306kcal | Carbohydrates: 18g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 348mg | Potassium: 318mg | Fiber: 3g | Sugar: 16g | Vitamin A: 5631IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 5mg