Pumpkin pie is one of my family's all-time favourite pies and making pie using this recipe is so easy, requiring only a few basic ingredients and tasting like pure pumpkin heaven. At harvest time, I always pick up extra pie pumpkins, roast, puree and freeze in 2 cup portions so that when we are craving pumpkin pie, it is a snap to put together. This recipe works fabulously using canned store-bought pure pumpkin (no added spice) or with fresh roasted pumpkin. But, if you choose to roast fresh pumpkin, make sure to set your puree over a fine mesh strainer lined with cheesecloth to strain out some water before making the pie filling.
- 9" pie plate
- baking sheet
- rolling pin
- tin foil
- 2 cups pumpkin puree
- ½ cup brown sugar if using store-bought pumpkin adjust the sweetness by adding up to 1 cup brown sugar
- ½ cup evaporated milk
- 2 large eggs slightly beaten
- 1 tsp cinnamon
- ½ tsp mace
- ½ tsp salt
- 1 pie crust I use one crust from the Busy Life Pie Crust recipe https://cansanity.com/?page_id=2010
- Preheat the oven to 450°F. Put the rack positioned to the bottom third of the oven.
- Roll the pie crust and place in the pie plate. Flute the edges.
- Mix the pie filling ingredients and pour into the pie shell. To protect the edges from burning, cover the pie loosely with tin foil.
- Place the pie on a baking sheet and put in the oven. Bake at 450°F for 20 minutes.
- Remove the tin foil cover. Reduce the temperature to 350°F and bake for an additional 25-30 minutes.
- Remove the pie from the oven and cool on a baking rack for at least one hour before serving.
If you would like to learn how to make pumpkin puree from fresh pumpkins check out the video How to roast fresh pumpkins to make pumpkin puree to use in pumpkin pie and baking
Serving: 1sliceCalories: 211kcalCarbohydrates: 31gProtein: 5gFat: 8gSaturated Fat: 3gCholesterol: 51mgSodium: 274mgPotassium: 231mgFiber: 2gSugar: 17gVitamin A: 9638IUVitamin C: 3mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!