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.
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.
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