I love pumpkin pie so let’s dive into this recipe! The first thing I want to discuss is the pie crust. I made this pie crust from scratch using this perfect pie crust recipe. I used a food processor and the recipe walks you through using a food processor to make the pie crust. I have never had a pie crust with a golden flaky bottom crust until this recipe! Truly a masterpiece of a recipe!
The texture of this pumpkin pie makes for an incredible fall dessert! Perfectly smooth and spiced. If you need an easy Thanksgiving Day Pumpkin Pie Recipe, look no further. This pie filling recipe is an adaptation from the iconic Libby’s Brand canned pumpkin so you know it is tried and true!
Scroll below to shop all the ingredients that can be found at Target!
This 10 ingredient pumpkin pie recipe is easy and delicious and perfect for your Fall season gatherings or year round if you are like me!!! I love all things pumpkin spice and cozy.
I recommend topping this pie with a vanilla bean whipped cream! I use a hand mixer to whip up some whipping cream with powdered sugar, vanilla bean paste, and a pinch of salt. This combo of warm pumpkin spices with the cool vanilla bean whipped cream will be sure to impress!
Also, in case you missed it, we have a blog post all about the Fall Tablescape you see in this post! The post includes similar items and inspiration for your own fall dinner party or Thanksgiving Tablescape.
Let me know if you try this recipe!!
Xoxo,
Kemily
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Easy Pumpkin Pie Recipe
Ingredients
- 1 (9 inch) unbaked deep-dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 (15 ounce) can pure pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 425 degrees F.
- Combine sugar, cinnamon, salt, cloves, and nutmeg in a small bowl.
- Beat eggs lightly in a large bowl.
- Stir in pumpkin and sugar-spice mixture and vanilla.
- Gradually stir in evaporated milk. Pour into pie shell.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F. Continue to bake until a knife inserted near the center comes out clean. Approximately 40 to 50 minutes. Remove from the oven and set on a wire rack to cool to room temperature.
