This recipe for pumpkin pie makes two delicious pies. Along with making pir crust from scratch, this is a literal win-win in flavor and easiness. In under an hour, you can then have two delicious homemade from scratch Pumpkin Pies!
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Published November 23, 2022
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Recipe
Ingredients
15-oz pumpkin pie filling
2 eggs, beaten
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
12-oz can evaporated milk
2 homemade pie crusts
2 pie plates
Directions
1. Preheat the oven to 425 degrees Fahrenheit, making sure the racks are also in the middle position.
2. Firstly, place the rolled-out pie crust into pie plates, then set aside.
This recipe is for two pumpkin pies, so make sure to have two pie plates and two crusts.
For my recipe for a homemade pie crust, click the link below, however, using pre-made pie crusts work just the same.
3. Secondly, into a medium bowl, add 15-ounces, or one entire can, of pure pumpkin.
Make sure to use “Pure Pumpkin” and not anything that already has seasonings or spices.
4. Add 2 eggs and then beat them lightly with the pumpkin puree.
5. To the pumpkin, add 3/4 cup sugar and then whisk well until you can no longer feel the sugar granules, around 1 minute.
6. Then add the 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ginger and 1/4 tsp nutmeg to the pumpkin, mixing well.
If you have a dehydrator, try making your own ground ginger! For that recipe, click the link below!
From scratch ground ginger has so much more flavor and tastes way better than any store-bought jars.
7. Next, pour the pumpkin pie ingredients equally into the two prepared crusts as this recipe can make two pies.
8. Using a basting brush, brush 1 egg that has been beaten over the crust and edges.
Even if you choose to use pre-made crust, do not skip this step as it helps to give pie crust that truly homemade look.
Bake the Pumpkin Pies
9. Place the Pumpkin Pie into the preheated oven and then bake for 15 minutes.
If you have a Pie Crust Shield, this is when to use it. The first round of baking can really brown the crust causing it to be too cooked later. By using a pie crust shield, you then help the crust to not brown too fast.
10. Reduce the oven temperature to 350 degrees Fahrenheit, and then cook for an additional 50-55 minutes without the pie crust shield, or until a knife inserted comes out clean.
11. Remove the Pumpkin Pie from the oven, and then let rest to cool completely.
Finally, serve with whipped topping and enjoy!
~Monica
Pumpkin Pie Recipe
Pumpkin Pie Recipe
Equipment
- 2 Pie Plates
- Basting Brush
- Medium Bowl
- Whisk
Ingredients
- 15 oz Pumpkin Pie
- 2 Eggs
- 3/4 cup Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger ground
- 1/4 tsp Nutmeg
- 12 oz Evaporated Milk
- 2 Pie Crust
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the rolled-out pie crust into pie plates, then set aside.
- Into a medium bowl, add 15-ounces, or one can of pumpkin.
- Add 2 eggs and beat them lightly with the pumpkin.
- To the pumpkin, add 3/4 cup sugar and then whisk well.
- Then, add the 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ginger and 1/4 tsp nutmeg to the pumpkin, mixing well.
- Next, pour the pumpkin pie ingredients equally into the two prepared crusts as this recipe can make two pies.
- Using a basting brush, brush 1 egg that has been beaten over the crust and edges.
- Place the Pumpkin Pie into the preheated oven and then bake for 15 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit, and then cook for an additional 50-55 minutes, or until a knife inserted comes out clean.
- Remove the Pumpkin Pie from the oven, and then let rest to cool completely.
- Finally, serve with whipped topping and enjoy!
Notes
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