Kids Baking Club

Easiest Pumpkin Pie

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You can’t get through the holidays without a slice of pumpkin pie. 

We have the easiest way to make the perfect and delicious pumpkin pie.

You can also make mini pumpkin pies by using a 4-inch cookie cutter or template to cut the pie crust then fill with 2 tablespoons of the pumpkin mixture. Just lay crust into cupcake pan, fill and bake. Bake for 25 minutes or until set. 

Here we use a store-bought refrigerated crust to make a big time-saver.

I always say that people aren’t coming for the crust, it’s the pie filling that everyone wants.

Although I do use evaporated milk, you can substitute with buttermilk or half & half. 

I also use brown sugar, but you can use granulated sugar BUT I like the taste of the brown sugar much better. 

You can also just use ground cinnamon (2 tsp) if you don’t have the pumpkin pie spice. 

Best part is just having fun making! 

Click the photo: Get our FREE eCookbook

Here is what you need

Preheat 400 F 

  • Refrigerated pie dough
  • Dried beans or pie weights
  • 1 can 15-ounce pure pumpkin puree
  • 3/4 Cup brown sugar
  • 3 large eggs (you will separate one egg)
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1 can 12-ounce evaporated milk
How to Make:
See printable recipe below.
Makes 1 pie to serve 8-10.

Preheat oven 425 F to bake crust for 15 minutes.

Preheat oven to 325 F to bake pie for 40-50 minutes (depending on your oven)

Making the crust.

1. Unroll the pie dough and place in a pie dish. 
2. Cover the dough with parchment paper and fill with pie weights or dried beans.
3. Bake crust at 425 F for 15minutes to bake the crust. 
4. Take out of the oven and brush egg white on crust to seal in the crust. 
 
Making the Pumpkin Mix
  1. Beat 2 eggs and 1 egg yolk.
  2. Stir in the pumpkin.
  3. Stir in brown sugar, salt and spices. Add vanilla.
  4. Pour in the milk and stir.
  5. Pour into the pie crust.
  6. Bake at 325 F for 40-50 minutes. 

Easy Pumpkin Pie

Jill Lodato
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • pie dish

Ingredients
  

  • 1 box Refrigerated pie dough
  • 1 bag dried beans or pie weight to bake crust
  • 1 can pumpkin puree (15 ounce)
  • 3/4 Cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 can evaporated milk (12-ounce)

Instructions
 

  • Preheat oven 425 F to bake crust for 15 minutes.
    Preheat oven to 325 F to bake pie for 40-50 minutes (depending on your oven)
    Makes 1 pie to serve 8-10.
    Making the Crust
    1. Unroll the pie dough and place in a pie dish. 
    2. Cover the dough with parchment paper and fill with pie weights or dried beans.
    3. Bake crust at 425 F for 15minutes to bake the crust. 
    4. Take out of the oven and brush egg white on crust to seal in the crust.  
    Making the Pumpkin Mix
    Beat 2 eggs and 1 egg yolk.
    Stir in the pumpkin.
    Stir in brown sugar, salt and spices. Add vanilla.
    Pour in the milk and stir.
    Pour into the pie crust.
    Bake at 325 F for 40-50 minutes. 
Keyword Christmas, dessert, pie, pumpkin, pumpkin pie, Thanksgiving

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