on Oct 22, 2021, Updated Jan 10, 2024 Whether you’re preparing it for a festive holiday gathering, or simply craving a taste of nostalgia, this recipe will guide you through the steps to create a mouthwatering pumpkin pie that will fill your home with the irresistible aroma of fall spices.
Why You’ll Love Pumpkin Pie
Once you make my pumpkin pie, you will never go back to store-bought again. This recipe is so foolproof and easy, even a rookie baker can pull this off. The secret to the easiest pumpkin pie: it’s semi-homemade. Shh, don’t tell anyone because they’ll never suspect a thing! 🤫 Here, I use a store-bought pie crust, which can be purchased frozen, and a can of pumpkin puree, which gets jazzed up with coconut sugar, pure vanilla extract, and pumpkin pie spice. Then, we serve the finished pie with fresh whipped cream to top it off. You don’t need to wait for Thanksgiving, or any other holiday, to enjoy this incredible fall treat.
How to Prepare Pumpkin Pie
To create this scrumptious pumpkin pie, start by preheating your oven to 425°F. While it’s heating up, gently transfer the pie shell to a baking sheet and let it defrost for 15 minutes. Meanwhile, in a generously-sized mixing bowl, combine a whole egg, egg yolks, granulated sugar, coconut sugar, pumpkin purée, rich heavy cream, fragrant vanilla extract, a dash of pumpkin pie spice, and a pinch of salt. Whisk this medley together until it’s well combined. Once the pie shell has thawed, prick its bottom with a fork, and then carefully pour in the luscious pumpkin filling, filling it right to the rim. Slide your creation into a 425F preheated oven and bake for 15 minutes. Now, here comes the magic 🪄 – REDUCE the oven’s temperature to 375°F and continue baking for an additional 35 to 45 minutes. Keep a close eye, and when a toothpick inserted into the center of the pie emerges clean, your pie is ready. If the top of the crust starts to darken too much during baking, simply shield it with a thin strip of aluminum foil. Once it’s done, resist the temptation to dive right in. Let your pumpkin pie rest for a patient hour or until it reaches room temperature. Then, serve it with dollops of freshly whipped cream, made by beating cold whipping cream and sugar until you achieve stiff peaks. Store any leftovers in the refrigerator, although they’re unlikely to last – this pie is simply irresistible.
Pumpkin Pie Variations and Substitutions
Feel free to mix and match these variations and substitutions to create a pumpkin pie that suits your taste preferences and dietary needs:
Best Served With
You can’t go wrong with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. If you prefer something lighter than cream, you can also serve this with some plain or vanilla whole fat yogurt, dusted with a bit of pumpkin pie spice blend. For the seriously indulgent, this would make a delicious, decadent pairing alongside my Pumpkin Spice Latte.
Similar Recipes
Pumpkin Spice Overnight Oats Pumpkin Spice Donuts Pumpkin Spice Latte Pumpkin Bread
Other Holiday Recipes
Gravy Juicy Turkey Mac and Cheese Stuffing Sweet Potato Donuts Cranberry Sauce Brussels Sprouts Sweet Potatoes Garlic Mashed Potatoes Roasted Squash Turkey Noodle Soup Butternut Squash Pasta Baked Apples Mushrooms Green Beans Whole Roasted Sweet Potato
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