Thanksgiving is never complete without pumpkin pie. This recipe is made from simple ingredients and comes out perfect every single time. Smooth, creamy and perfectly thick, you’re going to fall in love with this Healthyish pumpkin pie recipe.

This recipe makes one 9.5-inch pumpkin pie. You will also need a 9-inch pie crust. I cheat in this department and use store-bought pie crust. However, you can make a homemade pie crust if you desire. Whatever is easiest for you.

Also, you will need a 9.5-inch glass pie dish. Glass works best when making pumpkin pie. Depending on the type of crust you use will determine whether you need to grease the pie dish. I used store-bought pie crust, which works best in an ungreased pie dish.

The Best Pumpkin Pie – Healthyish Foods

Pumpkin Pie Ingredients

Pure Pumpkin – Be sure to use one 15 ounce can of pure pumpkin, not pumpkin pie mix. Also, I prefer the canned pumpkin to fresh. It holds up better and has a smooth creamy texture unlike fresh pumpkin which can be gritty.

Evaporated Milk – You’ll need a 12 ounce can evaporated milk. Shake well.

Pumpkin Pie Spice – As far seasonings go, I like to use pumpkin pie spice mix versus using individual spices. It comes with everything you need for the perfect pie flavor. Plus, it saves a little time.

Eggs – You’ll need two eggs for this recipe.

Cane Sugar – Cane sugar works perfectly in this recipe. You can also swap it for granulated sugar as well.

Light brown sugar – Combining the cane sugar and brown sugar creates a perfectly sweet (but not too) sweet pie filling.

Cornstarch – The cornstarch helps to slightly thicken the pie filling, giving it the perfect texture.  

Pie Crust – You’ll need one pie crust. Store-bought or homemade is fine.

The Best Pumpkin Pie – Healthyish Foods

How to Make Pumpkin Pie

Preheat the oven to 425 degrees.

Grab a 9.5-inch pie dish, set it aside.

Remove the pie crust from the refrigerator and let it rest at room temperature for 10-15 minutes. This makes it easier to unroll.

Place the unrolled pie crust in the ungreased pie dish and set aside.

In a large mixing bowl, add two eggs and whisk them.

Next, add the canned pumpkin, cane sugar, light brown sugar, pumpkin pie spice, and cornstarch. Whisk until well combined.

Then, slowly add the evaporated milk. Once everything is well combined, pour the pie filling into the prepared pie dish.

Bake for 15 minutes at 425, then reduce the heat to 350 degrees and bake for an additional 40-45 minutes. You’ll want a knife inserted into the center of the pie to come out clean.

My pie took 62 minutes to be exact, but this will vary as everyone’s ovens are different.

If the pie seems loose in the center, that is ok. It will continue to setup as it cools.

Place the pie on a wire rack to cool.

Cover with foil and refrigerate once completely cool.

Storage

Once the pie is completely cool, cover it with foil and place it in the refrigerator. It will stay fresh for three to four days.

Looking for more holiday dessert recipes?

pumpkin pie healthyish foods
The Best Pumpkin Pie – Healthyish Foods

The Best Pumpkin Pie

Thanksgiving is never complete without pumpkin pie. This recipe is made from simple ingredients and comes out perfect every single time. Smooth, creamy and perfectly thick, you’re going to fall in love with this Healthyish pumpkin pie recipe.
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Ingredients

  • 1 can pure pumpkin, 15 ounce can
  • 1 can evaporated milk, 12 ounce can
  • 1+¾ teaspoon pumpkin pie spice mix
  • 2 eggs
  • ½ cup cane sugar
  • ¼ cup light brown sugar
  • 2 teaspoons cornstarch
  • 1 9-inch pie crust, store-bought is fine

Equipment

  • 9.5-inch glass pie dish
  • large mixing bowl

Instructions 

  • Preheat the oven to 425 degrees.
  • Grab a 9.5-inch pie dish, set it aside.
  • Remove the pie crust from the refrigerator and let it rest at room temperature for 10-15 minutes. This makes it easier to unroll.
  • Place the unrolled pie crust in the ungreased pie dish and set aside.
  • In a large mixing bowl, add two eggs and whisk them.
  • Next, add the canned pumpkin, cane sugar, light brown sugar, pumpkin pie spice, and cornstarch. Whisk until well combined.
  • Then, slowly add the evaporated milk. Once everything is well combined, pour the pie filling into the prepared pie dish.
  • Bake for 15 minutes at 425, then reduce the heat to 350 degrees and bake for an additional 40-45 minutes. You’ll want a knife inserted into the center of the pie to come out clean.
  • My pie took 62 minutes to be exact, but this will vary as everyone’s ovens are different.
  • If the pie seems loose in the center, that is ok. It will continue to setup as it cools.
  • Place the pie on a wire rack to cool.

Nutrition

Serving: 1serving, Calories: 286kcal, Carbohydrates: 41g, Protein: 7g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 170mg, Potassium: 295mg, Fiber: 2g, Sugar: 25g, Vitamin A: 8434IU, Vitamin C: 3mg, Calcium: 149mg, Iron: 2mg