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Easy peasy pumpkin pie recipe

Easy peasy pumpkin pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Pumpkin pie

This dessert is quick and easy to make. Enjoy with whipped cream or ice cream.

115 people made this

IngredientsServes: 8

  • 1 egg
  • 150g caster sugar
  • 1 tablespoon plain flour
  • 1/2 teaspoon salt
  • 375g pumpkin puree
  • 350ml evaporated milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons golden syrup
  • 1 (23cm) unbaked shortcrust pastry case

MethodPrep:15min ›Cook:40min ›Extra time:55min › Ready in:1hr50min

  1. Preheat oven to 230 C / Gas 8.
  2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the golden syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pastry case.
  3. Bake at 230 C / Gas 8 for 10 minutes then reduce the oven temperature to 170 C / Gas 3 and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

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Reviews & ratingsAverage global rating:(105)

Reviews in English (73)

by myztikal

I'm somewhat mixed on this recipe...If you follow the instruction exactly, you will have a very undercooked pie. I cooked it at 450 for 10 minutes and then turned it down to 325...Well, it took way more than 30 minutes to cook. It took about 1 hour & 15 minutes before it was done. It's not a very firm pie...It's very soft but it cuts up nicely. I tasted it and it's VERY GOOD. If you don't mind waiting for what seems forever...You'll love the outcome. Just be sure to expect a long wait! My grandma said it was the best pumpkin pie that she has ever tasted...And that's saying a lot, she is painfully truthful on everything!-18 Nov 2007

by KrisInPortlandOregon

A good basic pumpkin pie. After the initial 10min. at 450, my pie needed to be baked for 60min. at 325 in order to be done. As other reviewers suggested, I just kept checking with the knife until it finally came out clean.I agree with one of the reviewers that says the pie tastes much better the next day, after chilling in the refrigerator for a night. Next time, I will also use more spices than are called for in the original recipe, though that is just personal taste.-28 Oct 2005


Excellent, deliciously perfect flavor! Only the cooking time is more like 1 1/2 hours total after reducing the oven temp to 325. Important: do NOT eat this pie tastes kind of "vegetable-y" straight out of the oven. My (honest) guests all thought the same thing. However, it was AWESOME the day after. Chill it overnight, enjoy it cold with some fresh whipped cream, and you are going to be in pumpkin heaven!-27 Nov 2004

Easy Pumpkin Pie Recipe

Looking for an easy pumpkin pie recipe? This pumpkin pie not only tastes amazing, but it is also beautiful. Thanks to the decorative topping, this pie will look stunning for your holiday parties.

Pumpkin pie is a classic dessert for the fall. It starts in October and runs through Christmas. There are a lot of opportunities to enjoy this delicious pumpkin pie.

How to make Vegan Pumpkin Pie:

(Full recipe ingredients and instructions in recipe card below)

  1. Preheat oven 425° Make my simple vegan pie crust recipe (or use store bought)
  2. Whisk filling ingredients in a large mixing bowl
  3. Pour into unbaked chilled pie shell
  4. Bake at 425° for 15 minutes reduce oven to 350° and bake for an additional 40 minutes!
  5. Cool and let set up in fridge. Enjoy! Serve with coconut whip or vegan vanilla ice cream! Enjoy!

Easy Pumpkin Pie

Canned pumpkin recipes and easy pumpkin pie recipes go hand in hand, and this recipe is no exception. You don't even need to know how to cook to make this pie, it's that easy. It's one of those recipes for Libby's canned pumpkin that can't be beat. easy and delicious!

We have more great pumpkin treats like this in our collection of Thanksgiving dessert recipes. Check it out here:


  • 2 3.75-ounce packages vanilla instant pudding
  • 1 1 / 3 cup milk
  • 1 16-ounce can Libby's pumpkin
  • 1 1 / 2 teaspoon pumpkin pie spice
  • 4 cups whipped topping (9-ounce container)
  • 1 baked 9-inch pie crust, cooled (store-bought is fine)


  1. Add pudding mix to milk and beat with hand mixer on lowest speed just until blended about 30 seconds.
  2. Blend in pumpkin, spice, and 2 cups of whipped topping.
  3. Pour into pie shell.
  4. Chill until set at least 4 hours.
  5. Garnish with remaining whipped topping.
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I'll say it is easy to make, but the flavor, the flavor just wasnt as good as the old fashion homemade kind.

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Easy Peasy Pumpkin Pie Recipe

Pie Crust:

I’m not a diehard baker, and this recipe is not called Easy Peasy for no reason.

I used ready rolled shortcrust pastry, available form all good supermarkets.

Filling Ingredients:

  • 450g/1lb prepared weight pumpkin flesh, cut into chunks with seeds and stringy portions removed
  • 1 (410g) tin evaporated milk
  • 2 large eggs plus 1 yolk
  • 75g/3oz soft dark brown sugar
  • 1 lemon, for zest
  • 1 tsp ground cinnamon
  • 1/2 level teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt


  1. Pre-heat the oven to 200C/400F.
  2. To make the filling, bring pumpkin chunks to the boil, and then simmer for around 30 minutes, until tender. Set aside to cool.
  3. Line a 20cm pie dish with pastry.
  4. Lightly whisk the eggs together in a large bowl. Add the evaporated milk, sugar, spices, and salt. Grate 1 teaspoon of lemon zest into the mixture.
  5. Mash the pumpkin and then, using a food processor or electric whisk, blend into a purée.
  6. Now combine the pumpkin purée to the egg and sugar mixture and mix thoroughly, using the blender or whisk again to remove any lumps.
  7. Pour the filling into your pastry case and bake for 15 minutes.
  8. Reduce the oven temperature to 180C/350F.
  9. Bake for 30 minutes more, or until a knife inserted into the pie comes out clean.
  10. Remove the pie from the oven and cool in the fridge for 30 minutes to finish setting the pie filling.
  11. Serve warm, or chilled with whipped cream and dusted in cinnamon.

Et voila – delicious – and easy peasy – pumpkin pie! And simple enough to do with the kids. If you use a can of pumpkin purée .

Delicious and easy pumpkin pie.

An award-nominated blogger and author, Kate is a huge advocate of personal growth, focusing on journaling to increase positivity and facilitate mindful motherhood. With a wealth of experience in breastfeeding and CMPA, Kate is also an expert baby sleep chaser. Her writing has appeared on Mothercare, Huff Post, and BritMums.

28 Pumpkin Pie Recipes That'll Take Your Thanksgiving to the Next Level

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Tools you'll need: USA Pan Pie Pan ($8,

Pumpkin purists will love the crustless format of this sweet, creamy dessert.

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Tools you'll need: Wilton Mini Muffin Pan ($7,

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Tools you'll need: Pyrex Glass Pie Plate ($12,

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Tools you'll need: Talisman Pastry Wheel Decorator ($6,

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Easy pumpkin pie ingredients:

  • Pumpkin puree. Homemade puree will work best. I used canned pumpkin, cheap and fast.
  • Condensed milk. Use the whole can and dont forget to scrape the sides! If you will have some left, put it in your coffee (so good)
  • Eggs.
  • Pumpkin pie spices. Store bought is fine, recipe for the homemade spice mix is coming on the blog

Kids can do so many things in the kitchen and it’s great for teaching them a lot. Kids can master basic cooking skills like these.

We made our pumpkin puree from an organic pie pumpkin I bought at the farmer’s market. All we did is cut the pumpkin in half, pull out all the pulp and seeds, and bake it cut side down until it’s fork tender. I baked ours at 350.

Any post on this blog may contain affiliate links that pay me a very small commission for items you purchase using the links but costs you nothing extra.

Make sure to have the kids wash their hands well before they cook. And make sure someone is rocking a cowboy hat!

Cooking with kids has so many benefits. Kids love to get their hands gooey. We saved our seeds and cooked those too.

Homemade pumpkin puree for pumpkin pie

Let the cooked pumpkin cool and scrape the flesh loose with a spoon. Drop it in the blender to puree it. For our recipe, I used what I had on hand, so we used a cup of regular milk. We added that to the blender to make it blend easily.

A small pumpkin yields about two cups of pulp which is about the same as a can of pumpkin puree. You can make a ton of pumpkin recipes for kids with this including this kid-friendly pumpkin pie recipe.

Pumpkin recipes for kids cooking classes

Our kid-friendly pumpkin pie does not have seasoning such as cinnamon because I am allergic to it, even the smell, while it’s baking, gives me respiratory distress. You are welcome to add whatever pie spices you want, but I have noticed a lot of kids don’t like pumpkin pie and mine like it without the spices.

Kids usually like simple things. It really accentuates the pumpkin flavor, it’s a totally different taste.

Once we made our pumpkin puree, the kids added the other ingredients and stirred them together. We dumped the mixture into a pie shell and POW! Kid-Friendly Pumpkin Pie!

Pumpkin Pie Recipe No Evaporated Milk

Preheat oven to 425 degrees. Butter large eggs cinnamon pumpkin flour milk kosher salt and 3 more.

Mrs Yoder S Kitchen Recipe Perfect Pumpkin Pie Amish Recipes Pumpkin Pie Recipes Perfect Pumpkin Pie

Beat eggs stir in pumpkin and then sugar mixture.

Pumpkin pie recipe no evaporated milk. Feel free to substitute alternate milks — Almond soy coconut whole. So if you are trying to stay on track and want to enjoy pumpkin pie you will love this this Weight Watchers Crustless Pumpkin Pie. I like to use pie weights to keep the crust from puffing.

Crustless Pumpkin Pie Healthy Recipes. Beat remaining ingredients together. Vanilla extract kosher salt coconut flour ground cloves coconut oil and 7 more.

Not only is it low WW points only 2 WW points on blue per serving its low-carb and gluten-free and has no artificial sweetenerssugar substitutes so its a healthy crustless pumpkin pie. Pour the pie filling into an unbaked pie crust. Create your own online recipe box.

Ingredients for this Pumpkin Pie recipe include 34 cup sugar 1 tsp. Bake 425 for 15 minutes then turn the heat down to 350 for 50 minutes to 1 hour. Crustless Pumpkin Pie with brown sugar-pecan crumble Half Her Size.

Line pan with pasty build up high fluted edge. Salt and 12 tsp. Pumpkin Pie recipe featured on DesktopCookbook.

Combine Cream eggs sugar in large bowl and whisk. Place the pie crust in a 9 inch pie pan and crimp the edges. Gradually stir in milk and pour into unbaked pie shell.

But a piece of pumpkin pie is typically 14 WW points. Preheat oven to 425 combine dry ingredients in a bowl. Add salt cinnamon and pumpkin whisk again.

Bake for 15 minutes at 425 reduce temperature to 350 and bake for an additional 40 to 50 or until knife comes out clean. Without the dilution of milk each of the other ingredients has a better chance to shineGeorges came up with the idea years ago when she was working with some watery fresh pumpkinTo make sure her pie wasnt awash in liquid she cut out the evaporated milkA recipe. Pre-bake according to the temperature and time of the package directions.

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Homemade Pumpkin Pie Recipe

  • 1 can (15 oz) pumpkin
  • 1 can (14 oz) sweetened condensed milk
  • 2 eggs
  • 1 tablespoon of pumpkin pie spice
  • 1 box of rolled pie crust
  • 9 inch pie crust pan
  • PAM cooking spray

Preheat the oven to 425 degrees F.

Spray your pie pan with PAM cooking spray first. Lay out the pie crust across your pie dish. Create a decorative edge on your pie crust be pinching your finger and thumb together and taking your other finger and pushing the dough into your finger and thumb. (see the photo for a visual example). You could also tear off the edge and braid it too but I find the technique in the photo to be easier.

Next mix the pumpkin, eggs, milk and spice in a bowl until it’s smooth and creamy.

Pour the mixture into your prepared pie crust.

Bake for a full 15 minutes on 425 degrees just long enough for the edges of the pie crust to get to a golden brown color. IMPORTANT TIP: Place a thin piece of tin foil around the edges of the pie crust to protect them from getting crispy and or burnt. Reduce the temperature to 350 degrees and continue baking it for another 40 minutes. To test if it’s done you will take a butter knife and stick it in the center of the pie. If the knife comes out completely clean then it’s done. If it doesn’t continue cooking it for 10 minutes at a time until it’s completely done.

Watch the video: How to Make an Easy Pumpkin Pie - The Easiest Way (July 2022).


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