Along with turkey and stuffing, any official Thanksgiving meal I eat must include a Pumpkin Pie. But I enjoy Pumpkin Pie so much I’d joyously eat it any time of the year, especially throughout the fall.
This is a simplified take on a pie recipe Molly found in a Food Network magazine. The original recipe also incorporates bourbon into the filling, as well as bourbon and vanilla into the crust. Neither of those steps are necessary, and without them the following ingredients are even more affordable and the directions are even easier.
We’ve made this Pumpkin Pie a couple times, and we’ve been very happy with the results each time. It produces a delicious pumpkin-spiced filling that’s both rich and creamy. If you need an easy pumpkin pie in a pinch, here’s our recommendation.
1 15-ounce can of canned pumpkin
1 ½ cups heavy cream
½ t ground cinnamon (You can also use 1 cinnamon stick.)
3 large eggs
½ cup granulated sugar
½ cup packed light brown sugar
1 ½ t pumpkin pie spice
1. Mix the heavy cream and cinnamon in a small saucepan over medium-low heat on a stove burner. Bring to a simmer and then set aside to cool.
2. Transfer the cream-cinnamon mixture to a large bowl. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice.
3. Warm your oven to 375 degrees.
4. Pour your pumpkin pie mixture into your favorite pie crust. Place the pie on top of a cookie sheet or pan for any possible spillover and slide it in the oven.
5. Bake your pie for 1 hour or 1 hour and 10 minutes, until the crust is done and the filling is set. (We like to use a pie crust shield to keep the crust from browning too much.)
Bonus Pro Tip: Mix a half cup of heavy whipping cream with your desired amount of pumpkin pie spice in an electric stand mixer (or with a hand mixer) and top your pie with a dollop of special pumpkin spice whipped cream!