Easy Pumpkin Pie Recipe
In need of a stellar Thanksgiving dessert? We've got you. There's nothing like a slice of homemade pumpkin pie to hit the spot. This easy-peasy recipe brings together that rich, creamy, spiced pumpkin goodness, a buttery crust, and a dollop of whipped cream.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
- 1 pie crust, store-bought or homemade pie crust
- 3 eggs
- 1, 15- ounce can pumpkin
- 1 cup brown sugar, lightly packed
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- Pinch sea salt
- 1 cup heavy cream
- Whipped cream, for serving, store-bought or homemade whipped cream
- Cinnamon, for garnish
Preheat the oven to 350°F and place the pie crust in a 9.5-inch pie plate.
Crack the eggs into a large bowl, then whisk them. Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla extract, and salt, and whisk to combine.
Stir the heavy cream into the pumpkin mixture, then pour it into the pie crust.
Bake for 1 hour, until the pie no longer jiggles in the middle.
Let cool for 1 hour, then transfer the pie to the refrigerator. Serve with whipped cream and cinnamon.
- For dairy-free: use full-fat coconut milk in place of the heavy cream
- For refined sugar-free: use coconut sugar in place of the brown sugar
Calories: 352kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 131mg | Potassium: 230mg | Fiber: 2g | Sugar: 30g | Vitamin A: 9352IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg