What’s Thanksgiving without pumpkin pie? Instead of opting for store-bought, here’s a recipe that’s quick and easy to reduce your time in the kitchen. And there’s no doubt all of your guests will love it!
What you’ll need:
- 1 9-inch unbaked pie crust
- 1 15-ounce can pure pumpkin puree
- 1/2 cup lightly packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Step 1: Preheat and prep
Preheat oven to 375 degrees. Combine all ingredients except the pie crust in a large bowl. Beat by hand or electric mixer for two minutes until blended well.
Step 2: Pour and spread
Carefully pour pumpkin mixture into unbaked pie crust. Evenly spread the mixture using a spoon or spatula.
Step 3: Let it bake
Put the pie on a baking sheet and place it in the preheated oven. Allow it to bake for 50 to 60 minutes. Insert a toothpick into the center of the pie; if it comes out clean, the pie is done.
Step 4: Cool it down
Let the pie cool completely on a wire rack. You can place it in the fridge to speed up the process after letting it cool on the rack for 10 minutes.
Step 5: Top and serve
Present your perfect homemade pie to the dinner table. Slice it into pieces and don’t forget to add the whipped cream on top!