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Easy Pumpkin Pie Recipe

Easy Pumpkin Pie Recipe photo by Taste of Home

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Pumpkin pie does not have to be difficult to make. This recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington

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Easy Pumpkin Pie Recipe

Prep: 10 min. Bake: 50 min. + cooling

Yield: 8 Servings

10 50 60

Ingredients

3 eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 frozen pie shell (9 inches)
Additional pie pastry, optional
Whipped cream, optional

Directions

In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edges loosely with foil.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.
If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Yield: 8 servings.

Nutritional Facts 1 piece equals 275 calories, 11 g fat (5 g saturated fat), 94 mg cholesterol, 306 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Easy Pumpkin Pie in Taste of Home October/November 2009, p97

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Reviews for Easy Pumpkin Pie

Easy Pumpkin Pie

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Reviewed on Apr. 01, 2013 by lizjohnston1

Just remember not to let them just how easy it was .Recieved many compliments on this pumpkin pie! Definetly a keeper

Reviewed on Feb. 06, 2013 by MmeBlaise

Yummy! I omitted the maple flavoring and it still tasted great.

Reviewed on Dec. 23, 2012 by Outwestpat

Easy & delicious

Reviewed on Nov. 26, 2012 by Cincy81

Best pumpkin pie. Everyone loved it at Thanksgiving and wanted the recipe.

Reviewed on Nov. 22, 2012 by K.Kircher

I made this for Thanksgiving this year. Everyone liked the hint of maple flavor in it. I used fresh pumpkin instead of canned. I would make this again.

Reviewed on Nov. 22, 2012 by Machensmama

Very yummy and easy to make. Wonderful maple flavor. The only negative to me was that I couldn't taste the pumpkin. I was glad I still made my pumpkin pie along with this.

Reviewed on Oct. 07, 2012 by falltimecakes

AMAZING

Reviewed on Dec. 07, 2011 by MzBlue

This truly was easy and very yummy!

Reviewed on Nov. 19, 2011 by lllov

Whoops, my mistake, I just read the recipe wrong, the 1 cup pumpkin and 1 cup evaporated milk , (not as I read it ) Sorry:(

I will definitely try this recipe,and I have used squash in place of pumpkin and it's delicious, a more nutty taste.

Reviewed on Nov. 19, 2011 by lllov

This sounds delicious, but I have a question... don't understand your terminology for the milks? I always thought canned milk and evaporated milk were the same thing...do you perhaps mean 1 can sweetened condensed milk and 1 can evaporated milk?

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