Sarah – AHHHHH… It’s almost thanksgiving time. I’m here to help you make the quickest and the most delicious Pumpkin Pie. This is an easy pie recipe that has a crisp buttery crust, a rich smoothest filling, and all your favorite fall spices. I can’t tell you how delicious this is, you have to make it to believe it. Pumpkin pie is one of my all-time favorite desserts. It’s packed with flavor through out the pie. The filling is so smooth and creamy. You can’t stop at just one bite. I made this while on a diet and rest assure YES!!! I CHEATED!!!! but I will never regret the Pumpkin Pie cheat. It’s all worth it.
IS THE CRUST HOMEMADE OR STORE-BOUGHT?
I never used a homemade crust on thanksgiving, because I have to bake and cook other stuff. I want a very quick fix on thanksgiving. However, I urge you to get only Marie Callender’s Pie Crust . I have attached a link. The pie crust recipe will be coming in fall 2021. But for right now I urge you buy Marie Callender’s Pie Crust.
WHAT’S IN THE FILLING OF THIS PIE?
PUMPKIN PUREE – always get pumpkin puree but you’re more than welcome to crave the pumpkin on your own and make homemade puree.
Evaporated Milk – Don’t use condense milk, always evaporated milk to maintain that sweet balance.
Sugar – Pumpkin pie will be incomplete without sugar.
Salt – Just like sugar salt is necessary.
Vanilla Extract – A hint of vanilla extract will be a game changer in your pumpkin pie game.
Cinnamon powder – Can’t have pumpkin pie without cinnamon powder.
Nutmeg powder – A hint of nutmeg is needed.
Pumpkin spice powder – Can’t have pumpkin pie without pumpkin spice powder.
Eggs – This is essential ingredient.
Pumpkin Pie is is one of my favorite fall dessert recipes. I’m extremely proud of it. We have other thanksgiving recipes like: Green Bean Casserole , Classic Stuffing Recipe ,and Best Cranberry Sauce . If you have any questions about our recipes, techniques, recipe request, or you just want to say hi! Please feel free to message us and As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
- 1 Marie Callender's Pie Crust
- 1 can evaporated milk
- 1 can pumpkin puree
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 tsp cinnamon powder
- 1 tsp netmug powder
- 1 tsp pumpkin spice powder
- 2 eggs
- Preheat oven to 425°F. Place pie crust in pie pan.
- In large bowl, add all the filling ingredients until well blended. Pour into crust-lined pan.
- Bake 15 minutes. Reduce oven temperature to 350°F; bake 45 minutes. Cool completely, about 2 hours. Store in refrigerator.