The Best Pumpkin Pie

5 from 1 vote

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 286kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 9.5-inch glass pie dish
1 large mixing bowl

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

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.
Unroll the store-bought pie crust and place it in the ungreased pie dish. Be sure to firmly press the pie dough on the bottom and sides to help prevent it from shrinking down when baking. I DO NOT pre-bake my pie crust for this recipe. However, follow the directions on the box.
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.
Place on a wire rack to cool.

Notes

Once the pie is cool, cover with saran wrap or foil and place in the refrigerator. The pie will stay fresh for 3-4 days.

Nutrition