Easy Pumpkin Pie Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
8 slices
Ingredients
  • 1 9-inch store-bought pie crust
  • 1½ cups canned pumpkin puree
  • 1 cup of evaporated milk
  • ½ cup brown sugar
  • 3 large eggs, divided
  • ¼ teaspoon salt
  • 1½ teaspoons pumpkin pie spice (or 1 teaspoon of cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon nutmeg)
  • 1 cup heavy whipping cream
  • 2 tablespoons white sugar
Directions
  1. Preheat the oven to 425 F.
  2. Mix the pumpkin puree, evaporated milk, brown sugar, 2 eggs, salt, and pumpkin pie spice. Fill the pie shell with the filling.
  3. Brush the edges of the pie with an egg wash consisting of 1 egg with 2 tablespoons of water. Cover the edges with tinfoil.
  4. Bake for 15 minutes, then reduce the heat to 350 F, and bake the pumpkin pie for another 30 to 40 minutes, or until a knife inserted in the middle comes out mostly clean. Remove the tin foil in the last 15 minutes of baking.
  5. To make the whipped cream, use a hand-held or stand mixer to whisk 1 cup of whipping cream. Once soft peaks start to form, add the white sugar. Serve the cooled pumpkin pie with whipped cream.