This easy pumpkin pie recipe has been in my family for generations. Our annual Thanksgiving dinner wouldn't be the same without it!
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
19" unbaked pie shell
1 ¼cupscanned pumpkin
½ cuplight cream or half and half
Pots and Utensils
Mixer and mixing bowl
9" Pie plate
Chill the pie shell in the refrigerator.
Preheat oven to 425° F.
Mix the rest of the ingredients using the mixer and bowl.
Pour the mixed ingredients into the chilled pie shell.
Place in the center of oven and bake for 15 min at 425° F.
Reduce the oven temperature to 350° F and continue baking for 30 to 35 min or until a knife inserted in the center comes out clean.
Serve with a dollop of whipped cream.
For the pie shell, you can use a store-bought pre-made version or make your own with our no-fail pie crust recipe.You can also use fresh pumpkin instead of canned. To do this, bake the pumpkin like you would squash: Cut it in half, remove the seeds and bake at 350F with the cut side down for about an hour or until it is soft.