Easy Pumpkin Pie Recipe

5 26 32
Easy Pumpkin Pie Recipe
Easy Pumpkin Pie Recipe photo by Taste of Home
Publisher Photo

Easy Pumpkin Pie Recipe

Read Reviews
5 26 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.

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  • 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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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."

MY REVIEW
K.Kircher User ID: 1989851 171489
Reviewed Nov. 22, 2012

"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."

MY REVIEW
Machensmama User ID: 6955561 98592
Reviewed Nov. 22, 2012

"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."

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