Easy Pumpkin Pie

Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2006


For Pie

  • Basic Pie Dough for Apple Pie
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin-pie spice
  • 1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
  • 1 cup half-and-half

For Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon granulated sugar


  1. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.

  2. Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.

  3. In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.

  4. Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.

Cook's Notes

When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.


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