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Easy Pumpkin Pie Recipe
Easy Pumpkin Pie Recipe photo by Taste of Home

Easy Pumpkin Pie Recipe

Read Reviews (13)
4.74 13
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 8 servings

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

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.

Directions

  1. In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edges loosely with foil.
  2. 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.
  3. 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.
  4. 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.
Originally published as Easy Pumpkin Pie in Taste of Home October/November 2009, p97

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.

Reviews for Easy Pumpkin Pie(13)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 6, 2013

I made my first pumpkin pie on thanksgiving and i use this recipe and my friends and family love it.

MY REVIEW
Reviewed Oct. 28, 2013

This recipe was a good one! I gave it a 4 star because it was a good base (starter) pie. Next time I make it I wont be using ANY of the maple ingredients as it was too strong a flavor for my tastes. Also, all that liquid left the pie runny and I had to leave it in the oven for 40 minutes longer (90 minutes total). Not that it was a big deal, just unexpected.. But other than that, I recommend giving it a shot!

MY REVIEW
Reviewed Apr. 1, 2013

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

MY REVIEW
Reviewed Feb. 6, 2013

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

MY REVIEW
Reviewed Dec. 23, 2012

Easy & delicious

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