Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Easy Pumpkin Pie 3.5 (361) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 8, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 4 hrs 15 mins Servings: 8 Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy. Ingredients For Pie 1 disk Basic Pie Dough for Apple Pie, rolled out and fitted into a 9-inch pie plate 2 large eggs ¾ cup packed light-brown sugar ½ teaspoon vanilla extract ½ teaspoon salt 2 teaspoons pumpkin-pie spice 1 can (15 ounces) solid-pack pumpkin, (1 ¾ cups) 1 cup half-and-half For Whipped Cream 1 cup heavy cream 2 tablespoons pure maple syrup 1 teaspoon granulated sugar Directions 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. 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. 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. 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. Print