Easy Pumpkin Pie
This easy pumpkin pie recipe features a creamy, spiced custard filling made with a secret ingredient—sour cream—for added richness and balance. It’s a no-fail dessert perfect for Thanksgiving or any fall gathering.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 15 ounces pumpkin puree
- 1 1/4 cups evaporated milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 9-inch deep dish frozen pie crust
- Whipped cream, for topping (optional)
Instructions
- Preheat the oven to 425°F and place a rack in the lower third of the oven.
- In a large bowl, combine the sugar, pumpkin pie spice, salt, and pumpkin puree. Mix until well blended.
- Add evaporated milk, eggs, vanilla extract, and sour cream to the mixture. Stir until smooth; the batter will be liquidy.
- Pour the filling into the pie crust, being careful not to overfill. Discard any leftover filling.
- Place the pie on a rimmed baking sheet and bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for 50 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the pie cool inside the oven for 2 hours.
- Once fully cooled, cover and refrigerate the pie for at least 2 hours before serving.
- Top with whipped cream if desired and serve.
Notes
- Do not substitute pumpkin pie filling for pumpkin puree; the filling contains added sugar and spices.
- Sour cream adds a subtle tang and makes the custard extra creamy.
- Cool the pie slowly in the oven to prevent cracks in the custard.
- Freeze individual slices for easy future servings.
Find it online: https://www.recipebyelena.com/easy-pumpkin-pie/