Easy Pumpkin Pie

Name: Easy Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings.
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 crust (9 inches); Additional pie crust, optional; Whipped cream, optional

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

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 crust (9 inches)
Additional pie crust, optional
Whipped cream, optional

Directions

In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. 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 pie crust 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.

Nutrition Facts

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

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

Reviews

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Average Rating:

jones2888

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.
Diane

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.
Mamacheese2004

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.
jmkasprak

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.
malrose

Dec 6, 2013

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

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!
lizjohnston1

Apr 1, 2013

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

Feb 6, 2013

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

Dec 23, 2012

Easy & delicious
Cincy81

Nov 26, 2012

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