It’s easy to make with pumpkin puree and spices all tucked inside a buttery flaky crust and baked until golden. No holiday meal would be complete without a slice of pumpkin pie. ‘Tis the season for oversized hoodies, crunchy leaves, and brisk weather. When fall rolls around I’m ready for all things pumpkin! Did you love this pumpkin pie recipe? Be sure to leave a rating and a comment below! Pumpkin – Use canned pumpkin puree (not canned pumpkin pie mix) in this recipe as it is easiest to work with. I find the results are always consisent with canned pumpkin. If using fresh pumpkin purée, line a strainer with paper towel and let the puree drain for at least an hour. This helps ensure it is very well drained to help the pie set up properly. Spices – Pumpkin pie spice can be purchased at almost any store. If you don’t use it often you can make your own homemade version with cinnamon, ground ginger, nutmeg, allspice, and ground cloves. You replace the pumpkin pie spice in this recipe with 1 teaspoon of ground cinnamon. Evaporated Milk – Evaporated milk is has a nice creamy consistency, be you’re not using sweetened condensed milk. It can be repalced with half and half or cream if needed. Eggs & Sugar – Large eggs should be at room temperature. A combination of brown and white sugar adds just the right amount of sweetness. Pie Crust – I prefer homemade pie crust but of course, you can use store-bought pie dough (or even a graham crust). The crust does not need to be pre-baked (or blind-baked) for this recipe. Freezer: A baked pumpkin pie can be made ahead of time and frozen. Bake as directed below and cool completely. Cover well with plastic wrap and freeze. To serve, thaw for at least 24 hours in the refrigerator. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
