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The Best-Ever EASY Pumpkin Pie Recipe

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Looking For A Simple, Fast and Easy Pumpkin Pie Recipe?

If you are looking for a simple and easy pumpkin pie recipe, you have found it. This is actually a cheater recipe of sorts because it starts with a frozen pie shell. However, sometimes cheating is okay and we think that this is one time where taking a short cut is okay.

If you are pastry challenged like we are, or if you just want to put together a quick pumpkin pie, this is the recipe for you. Despite being a simple, fast and easy recipe, it is still delicious.

With a minimum of fuss and effort you will a have a 'homemade' pumpkin pie in no time at all PLUS you will LOVE the aroma of a homemade pie baking in YOUR oven, even if you are baking challenged.

This easy pumpkin pie recipe is perfect for your fall, Thanksgiving and Christmas menu plans or, of course, for any time at all! If you try it out, please be sure to come back and let us all know how it worked for you!

Picture by endless beauty.

Pumpkin Pie
is Comfort Food

pumpkin-pie-and-ice-cream

The Best-Ever Easy Pumpkin Pie Recipe

(Recipe was originally published in Chatelaine magazine.)

This recipe takes only ten minutes to throw together and about an hour to bake. It is a mild pumpkin pie as it does not contain cloves or nutmeg. If you want a spicier pumpkin pie, feel free to spice things up a bit by adding 1/2 teaspoon of nutmeg and 1/8 teaspoon of cloves. Serves eight people.

INGREDIENTS:

1/2 cup of brown sugar
1/2 tsp of cinnamon
1/4 tsp of ground ginger
1/8 tsp of salt
2 eggs
3/4 cup of milk
14 ounce or 398 mL can pumpkin purée which is not pie filling
9-inch frozen pie shell that has been thawed

DIRECTIONS:
  • Start by preheating your oven to 425 degrees fahrenheit or 220 degrees celsius. Using a medium-sized bowl, stir the brown sugar, cinnamon, ground ginger and salt together with a fork. Use a whisk to blend in the eggs and milk. Add in 1-3/4 cups of pumpkin puree. Add the mix to a nine-inch purchased deep dish pie shell that has not been baked. The filling should be even with the rim and you may have some leftover, particularly if you are using a shallow pie shell. Bake on the bottom rack of your oven for ten minutes and then lower the heat to 350 degrees fahrenheit or 180 degrees celsius. Bake until set or approximately 50 minutes longer.

    If you want to eat the pie warm, make sure to let it sit for at least ten minutes before you cut it.
chatelaine-magazine


This recipe appeared in Chatelaine magazine around 1992 and has been in my collection ever since. Chatelaine is a women's magazine that focuses on women's issues including health, food, social issues, decor, fashion, money and beauty.

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Picture by Pillsbury.com.

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A Glass Pie Pan Is My Favorite

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For some reason, we prefer an attractive glass pie pan for our pies, particularly when we are making them from scratch. I expect that it must be because our grandmother and mother both used glass pans for their pies. Whatever the reason, a glass pan simply says 'homemade' to us.

This glass pie pan is sold as a set. It includes the 9-inch pie dish PLUS a melamine pie server and a four-piece spatula set. The pan is oven, microwave and dishwasher save.
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Pumpkin, a Super Food for All 12 Months of the Year, A Cookbook by DeeDee Stovel

One of the best pumpkin cookbooks available and packed with nutritious, delicious recipes and information.

Pumpkin is super ~~ super delicious and super nutritious. If you do not already, you should consider using it year round. Pumpkin, a Super Food for All 12 Months of the Year by DeeDee Stovel contains 125 recipes for pumpkin including beverages, starters, snacks, soups, salads, main courses, pies, cookies, breads and cakes. It includes instructions for fresh pumpkin and for canned pumpkin. This cookbook also contains menus, decorating and entertaining ideas for fall occasions and Halloween entertaining and lots of pumpkin facts and history.
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by: DeeDee Stovel

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AMAZON CUSTOMER REVIEW:

"I LOVE pumkin but have had a hard time finding recipes that extend far beyond your typical Thanksgiving pumpkin pie. Until I found this book, that is.

As stated by another reviewer, the author gives great instructions on how to prepare pumpkin, which is great for people like me who have only cooked with the canned puree.

Not to say that you have to have a pumpin patch to use this cookbook; on the contrary, the author offers a wide variety of recipes, utilizing both fresh and canned pumpkin.

There is also a very handy list that organizes the recipes by the type of pumpkin used (canned, roasted, etc.) so you can easily find a way to use what you have on hand.

Every recipe that I have tried to far has been great, epecially the Pumpkin Doughnut Muffins...the pumpkin-molasses snaps alone make this book worth buying! My family polishes them off and then requests them again before the cookie sheets have cooled!" ~~ Anonymous

Release Date: 12/31/1969

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Save room for pie! apron
Click here to order your
Save Room For Pie
pumpkin pie apron.



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Pfaltzgraff Plymouth Pumpkin Shaped Pie Plate

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Are you a fan of pumpkin pie? Will you try your hand at this easy pumpkin pie recipe?

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Treasures-By-Brenda

Looking for a pumpkin pie recipe that is easy? This one stirs together quickly in a bowl and bakes in a store-purchased crust. It really could not be... more »

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