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Quick and Easy Pumpkin Pie Recipe

Updated on October 25, 2012
Slice of fresh pumpkin pie
Slice of fresh pumpkin pie

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This is a really simple pumpkin pie recipe that anyone can make. Using a pre-made pie pastry will also cut down on time and complexity. Don't be afraid to try this one! Serve plain or with a nice dallop of whipped cream or Cool Whip.

Cook Time

Prep time: 5 min
Cook time: 1 hour
Ready in: 1 hour 5 min
Yields: 1 nine inch pie
Pinched edges give the crust a pretty look. Pour pumpkin pie filling into the unbaked pie pastry.
Pinched edges give the crust a pretty look. Pour pumpkin pie filling into the unbaked pie pastry.

Ingredients

  • 1 1/2 cups canned pumpkin puree
  • 1 1/4 cups 2% evaporated milk
  • 3 large eggs
  • 1/2 cup sugar
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 cup maple syrup
  • 1/8 cup dark Caro syrup
  • 1 tsp vanilla extract
  • 1 9" pie pastry, unbaked
Protect the edges of the pie crust with thin strips of foil. Bake at 400 for 15 minutes; then reduce to 350 for 40-50 minutes.
Protect the edges of the pie crust with thin strips of foil. Bake at 400 for 15 minutes; then reduce to 350 for 40-50 minutes.
  1. Mix all of the ingredients (other than the pie pastry) in a large mixing bowl until blended and creamy.
  2. Place pie pastry in a 9" pie pan and pinch the edges to make a decorative crust. Pour the pumpkin mixture into the pie shell. Cover the edges of the crust with foil to prevent overbaking.
  3. Bake at 400 degrees for 15 minutes, then reduce the temperature to 350 degrees and continue baking for 40-50 minutes unti the pie is set. Allow to cool on a wire rack. Serve with cool whip or whipped cream. You can also decorate with ginger snap cookies or baked pastry cut outs.

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