How do I know when my easy peasy pumpkin pie is perfectly baked?

The pie is done when the edges are set but the center still has a slight jiggle—similar to how set gelatin moves. If you insert a knife about 1 inch from the edge, it should come out clean. The center will continue to set as it cools.

Can I make easy peasy pumpkin pie without sweetened condensed milk?

Yes! You can substitute 1 cup of heavy cream plus 3/4 cup of granulated sugar for the sweetened condensed milk. Mix the sugar with the spices before adding the liquid ingredients for proper dissolution.

Why did my easy peasy pumpkin pie crack on top?

Cracking usually indicates overbaking. The proteins in the eggs contract as they continue to cook, pulling the filling apart. To prevent this, make sure to remove the pie when the center still has a slight jiggle, and don't skip the cooling period at room temperature.

Can I freeze easy peasy pumpkin pie?

Absolutely! Bake and cool the pie completely, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to one month. Thaw overnight in the refrigerator before serving.

Is homemade pumpkin puree better than canned in easy peasy pumpkin pie?

While homemade puree can have a fresher flavor, canned pumpkin puree provides consistent moisture content and texture, which is crucial for the perfect pie consistency. If using homemade, strain it through cheesecloth to remove excess moisture.

easy pumpkin pie recipe: Simple1-Hour Dessert Guide

Description

This Easy Peasy Pumpkin Pie is the ultimate no-fuss dessert that delivers classic fall flavors in just over an hour. With a silky smooth filling made from simple pantry staples and warm spices, this pie is perfect for holiday gatherings, potlucks, or anytime you’re craving that cozy pumpkin pie goodness without the stress.

Ingredients

Scale

1 (9-inch) unbaked pie crust
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Instructions

Preheat and Prepare: Preheat the oven to 425°F (220°C). Place the unbaked pie crust into a 9-inch pie plate and set aside.
Mix the Filling: In a medium-sized mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt until the mixture is smooth and fully combined.
Fill the Crust: Pour the filling into the prepared pie crust, smoothing out the top with a spatula.
Bake with Temperature Adjustment: Place the pie in the preheated oven and bake at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes. The pie is done when the center is set and no longer jiggles when gently tapped.
Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack before serving.

Notes

For best results, use pure pumpkin puree, not pumpkin pie filling. The two-temperature baking method ensures a perfectly set filling without cracks. Serve with whipped cream or vanilla ice cream for extra indulgence. This pie can be made a day ahead and stored covered in the refrigerator.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8th of pie)
Calories: 197
Sugar: 29g
Sodium: 229mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 63mg

Keywords: easy pumpkin pie, simple pumpkin pie recipe, thanksgiving dessert

Description

Ingredients

Instructions

Notes

Nutrition

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