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A slice of pumpkin pie topped with a dollop of whipped cream, placed on a white plate with a fork beside it.
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5 from 1 vote

Pumpkin Pie Recipe

This easy pumpkin pie recipe will have you skating through the holiday season stress free! It's creamy, indulgent, and tastes like a fall dream.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin pie recipe
Servings: 10
Author: Linley Hanson

Ingredients

Instructions

  • Preheat the oven to 400℉.
  • Place the Pillsbury pie crust into a pie pan fitting it to the sides. Using a fork, poke holes all over the crust. This will help prevent bubbles. Place a piece of parchment paper on top of the crust and fill it with baking weights. We used rice.
    A pie crust in a white pie dish with a crimped edge and multiple small fork holes in the base, placed on a light textured surface.
  • Bake for 10 minutes. Remove from the oven and remove the baking weights. Set aside.
  • In a large bowl add the pumpkin puree, brown sugar, syrup, pumpkin pie spice, almond milk, eggs, and yolk. Whisk to combine.
    A glass bowl containing pumpkin puree, two eggs, milk, and various dry spices, ready to be mixed.
  • Transfer the pumpkin mixture to the par-cooked pie shell.
    A round, unbaked pumpkin pie with a crimped edge in a white pie dish sits on a light-colored textured surface.
  • Place in the oven and bake for 45-55 minutes.
  • Remove from the oven. Cool for 1 hour and then place in the refrigerator and cool for another 5 hours or overnight.
    A whole pumpkin pie with a golden-brown crust in a white ceramic pie dish on a textured gray surface.

Video

Notes

  • Pumpkin pie does not need to be refrigerated, but it will lose shelf life when kept on the counter.
  • Any type milk can be used in this recipe

Nutrition

Calories: 201kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Fiber: 2g | Sugar: 22g