Easy Pumpkin Pie Recipe

This easy pumpkin pie recipe has been in my family for generations. Our annual Thanksgiving dinner wouldn't be the same without it!

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings slices

Calories 332kcal

Ingredients

1 9" unbaked pie shell
2 eggs lightly beaten
⅓ cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup molasses
1 ¼ cups canned pumpkin
¾ cup milk
½ cup light cream or half and half
2 Tablespoons melted butter

Pots and Utensils

Mixer and mixing bowl
9" Pie plate

Instructions

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.
Cool.
Serve with a dollop of whipped cream.

Notes

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.

Nutrition