Easy Pumpkin Pie
This easy pumpkin pie recipe is better than Libby's pumpkin pie! No need to pre-bake the refrigerated pie crust, which means this pie comes together very quickly.
Servings: 8 - 10 servings
Calories: 344kcal
Ingredients
- 1 unbaked refrigerated pie crust , thawed according to package directions
- 15 oz. can pumpkin puree
- 1 cup packed dark brown sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ⅔ cup heavy cream
- ⅔ cup milk
- 4 large eggs
Instructions
- Adjust oven rack to lowest position. Preheat oven to 375°F. Line 9-inch pie plate with refrigerated pie crust; set side.
- In a large saucepan, whisk together the pumpkin, brown sugar, spice and salt. Cook over medium-high heat for about 5 minutes until thick and shiny, stirring constantly. Whisk in the heavy cream and milk, bring to a simmer.
- In a separate bowl, whisk the eggs virgorously together, then slowly add the pumpkin mixture to eggs while constantly whisking. Pour mixture into pie plate.
- Bake for 30 to 40 minutes until edges are cracked and filling is puffed and dry looking. Cool on wire rack for at least one hour.
Notes
- Serve warm, room temperature or cold.
- Top with whipped cream, if desired.
- For a prettier presentation, try fluting the edges of the crust with your fingers before filling. You can find YouTube videos to teach you, it's easy!
- Nutrition information is an estimate only based on 1 pie = 8 servings.
Nutrition
Calories: 344kcal | Carbohydrates: 44g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 135mg | Sodium: 300mg | Potassium: 252mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8750IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 2mg