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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