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Easy Pumpkin Pie for Beginners

Easy Pumpkin Pie Recipe for Beginners
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This easy pumpkin pie recipe delivers a classic, creamy custard dessert with a spiced squash filling and a flaky crust. By using canned pumpkin puree and high-quality heavy cream, this recipe ensures a velvety, professional-grade texture that slices cleanly every time. Perfect for holiday gatherings, this foolproof method simplifies the traditional baking process while maintaining the nostalgic, warm spice notes that everyone loves. It is a reliable, delicious way to bring autumn flavors to your table with minimal effort.

Ingredients

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15 oz Pumpkin Puree (pure pumpkin, not pie filling)
2 Large Eggs (room temperature)
3/4 cup Brown Sugar (packed)
1 cup Heavy Cream
1.5 tsp Pumpkin Pie Spice
1/4 tsp Salt
1 (9-inch) Pre-made Pie Crust

Instructions

Preheat your oven to 425°F.
Position the pie crust into a 9-inch dish and crimp the edges.
Prick the bottom of the crust with a fork.
Bake the crust empty for 8 minutes to set the structure.
Whisk the eggs in a large mixing bowl until smooth.
Add the pumpkin puree, brown sugar, pumpkin pie spice, and salt to the eggs and whisk until fully incorporated.
Slowly pour in the heavy cream while whisking continuously until the mixture is uniform and smooth.
Pour the filling into the pre-baked crust.
Reduce oven temperature to 350°F and bake for 40-42 minutes or until the center is set but slightly jiggly.
Remove from the oven and allow to cool completely before serving.

Notes

Substitute heavy cream with evaporated milk for a lighter texture. Ensure your pumpkin pie spice is fresh for the best flavor. Always allow the pie to cool fully at room temperature to ensure it slices cleanly.

Nutrition

Find it online: https://itisrecipes.com/easy-pumpkin-pie-recipe/