Easy Pumpkin Pie Recipe

Course: Dessert

Cuisine: American

Keyword: easy pumpkin pie, no crack pumpkin pie, pumpkin pie recipe, pumpkin pie with canned pumpkin, pumpkin pie with real pumpkin, pumpkin pie with sour cream, simple pumpkin pie

Prep Time: 15

Cook Time: 50

Cooling Time: 2

Total Time: 3 5

Servings:

Calories: 306kcal

Easy pumpkin pie with real pumpkin, a secret creamy ingredient and zero cracks. No blind baking, no fussy steps- just a silky, classic Thanksgiving pie.

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Equipment

Ingredients

3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon Kosher salt
1 3/4 cups pumpkin puree , real or canned
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 the oven to 425°F. Arrange the racks in the lower third of the oven.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the 3/4 cup sugar, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon Kosher salt and 1 3/4 cups pumpkin puree. Mix until just combined.
Add the 1 1/4 cups evaporated milk, 2 eggs, 1 teaspoon vanilla extract and 2 tablespoons sour cream. Mixture will be blended, but soupy. This is normal.
Pour the filling into the 9- inch deep dish frozen pie crust, being careful to not overfill. You might not use all of the pie filling. Discard the rest.
Place the pie on a rimmed baking sheet. Bake for 15 minutes.
Lower oven temperature to 350°F, cook for another 40-50 minutes or until the center no longer jiggles, but before it starts to crack. Cracks will start to appear around the edges next to the crust, when this happens, immediately stop cooking and crack the door.
Leave the pie 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 in the comments or star ratings.

Notes

Blend 1/2 cup of vanilla yogurt with 1/2 cup of whipped cream and 1/2 teaspoon pumpkin pie spice. Right before serving, slather it on, and ta-da, a beautiful, picture perfect pie!

Storage: For best flavor and texture, eat it within 3–4 days. Keep it covered in the fridge. If you want to stash leftovers longer, freeze individual slices and thaw them in the fridge before serving.

Freezing: Yes. Freeze whole or sliced pumpkin pie once it’s fully cooled and chilled. Wrap well and freeze for up to 1 month for best quality. Thaw overnight in the fridge, then slice and serve with whipped cream.

Nutrition