Easy Pumpkin Pie Recipe

5 28 32
Easy Pumpkin Pie Recipe
Easy Pumpkin Pie Recipe photo by Taste of Home
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Easy Pumpkin Pie Recipe

Read Reviews
5 28 32
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
Featured In: Top 10 Pumpkin Pies
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 3 large 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 deep-dish 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 edge loosely with foil.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in 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.
Originally published as Easy Pumpkin Pie in Taste of Home October/November 2009, p97

Nutritional Facts

1 piece: 275 calories, 11g fat (5g saturated fat), 94mg cholesterol, 306mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 6g protein.

  • 3 large 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 deep-dish pie shell (9 inches)
  • Additional pie pastry, optional
  • Whipped cream, optional
  1. In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edge loosely with foil.
  2. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in 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

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Reviews forEasy Pumpkin Pie

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jones2888 User ID: 8906843 277518
Reviewed Nov. 9, 2017

"10 ingredients? I don't think so. pie shell, one large can of pumpkin, 3 eggs, one can of evaporated milk, brown sugar and pumpkin pie spice. 8 ingredients. Been making this for 45 years and my mom and grandma for 60 years before that."

MY REVIEW
Diane User ID: 9280531 277438
Reviewed Nov. 8, 2017

"Texture was perfect! I've been making pumpkin pies for 40 years and this one had the absolute best texture ever. It wasn't runny and cooked in the exact time it was supposed to. I used a whole 15 oz. can of pumpkin and 12 oz. can of evaporated milk and doubled everything else except the cinnamon. This made 2 deep-dish pies instead of one, and nothing was wasted. I didn't care too much for the maple flavoring, though -- I guess I prefer the traditional spices."

MY REVIEW
Mamacheese2004 User ID: 2528734 257495
Reviewed Nov. 30, 2016

"The name isn't lying. It really is easy. I love the addition of maple to the pumpkin pie. It's absolutely delicious! Do not mistake the maple syrup for pancake syrup. You want 100% real maple syrup."

MY REVIEW
jmkasprak User ID: 2880256 167103
Reviewed Aug. 29, 2014

"While the recipe was very good as written, I've made some changes to get perfect for us: replaced maple syrup with molasses, decreased cinnamon to 1/2 tsp, and eliminated the maple flavoring."

MY REVIEW
malrose User ID: 7511130 96659
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
msmonika User ID: 7440802 167101
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
lizjohnston1 User ID: 1064710 169121
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
MmeBlaise User ID: 1081390 155144
Reviewed Feb. 6, 2013

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

MY REVIEW
Outwestpat User ID: 7042681 96822
Reviewed Dec. 23, 2012

"easy & delicious"

MY REVIEW
Cincy81 User ID: 6412292 96821
Reviewed Nov. 26, 2012

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

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