Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Easy Pumpkin Pie 3.5 (362) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 8, 2021 Print Rate It 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. Rate it Print