What is more classic than the Thanksgiving staple, Pumpkin Pie? While store-bought pie is convenient, our one-bowl recipe is truly so easy. And we think it tastes even better! This year, bring a homemade pie to your Thanksgiving with our simple and delicious recipe.
Ingredients:
2 teaspoons pumpkin pie spice
1 1/2 teaspoons cinnamon
15 oz pumpkin purée
3/4 cup brown sugar
2 teaspoons vanilla
1/2 teaspoon salt
3 eggs
1 cup heavy cream
1 pie crust
Make your pie crust from scratch! Here’s our recipe:
Directions:
- Preheat the oven to 375.
- Roll out the pie crust and place into a standard 9 or 10 inch pie dish. Place a sheet of parchment paper on top and fill with pie weights(or uncooked beans.) Par bake for 15 minutes.
- While the crust is par baking, whisk all other ingredients together in a large mixing bowl until smooth.
- When the pie crust comes out, use the parchment paper to carefully remove the pie weights. Pour the pumpkin mixture into the par baked crust.
- Lower the oven temperature to 325. Bake the pie for 50-60 minutes. Use the “wobble test” to see if it’s done. A finished pie should be set with just a gentle jiggle in the center.
Allow to cool at room temperature and then transfer to the fridge to chill for at least 2 hours. Enjoy!
Nothing beats a homemade pumpkin pie, especially topped with a generous scoop of homemade whipped cream (we prefer an equal pie-to-whip ratio!). This recipe simplifies Thanksgiving dessert, and you can make it ahead of time for a stress-free holiday. It’s the perfect treat for Thanksgiving or for any fall occasion.
Happy baking,
Katie + Beth | Twins at the Table
