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Gallery Easy Pumpkin Pie Recipe Summary prep: 30 mins total: 4 hrs 15 mins Servings: 8
Ingredients For Pie 1 disk Basic Pie Dough for Apple Pie, rolled out and fitted into a 9-inch pie plate 2 large eggs 3/4 cup packed light-brown sugar 1/2 teaspoon vanilla extract 1/2 teaspoon salt 2 teaspoons pumpkin-pie spice 1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups) 1 cup half-and-half For Whipped Cream 1 cup heavy cream 2 tablespoons pure maple syrup 1 teaspoon granulated sugar
Cook’s Notes When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.
Gallery Easy Pumpkin Pie
Recipe Summary prep: 30 mins total: 4 hrs 15 mins Servings: 8
Gallery
Easy Pumpkin Pie
Easy Pumpkin Pie
Easy Pumpkin Pie
Recipe Summary prep: 30 mins total: 4 hrs 15 mins Servings: 8
Recipe Summary
prep: 30 mins total: 4 hrs 15 mins
Servings: 8
prep: 30 mins
total: 4 hrs 15 mins
prep:
30 mins
total:
4 hrs 15 mins
Servings: 8
8
Ingredients
Ingredients
1 disk Basic Pie Dough for Apple Pie, rolled out and fitted into a 9-inch pie plate 2 large eggs 3/4 cup packed light-brown sugar 1/2 teaspoon vanilla extract 1/2 teaspoon salt 2 teaspoons pumpkin-pie spice 1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups) 1 cup half-and-half
1 cup heavy cream 2 tablespoons pure maple syrup 1 teaspoon granulated sugar
Directions
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.
Cook’s Notes When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.
Cook’s Notes
When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.
Reviews (15)
Add Rating & Review 362 Ratings 5 star values: 64 4 star values: 125 3 star values: 109 2 star values: 55 1 star values: 9
Load More Reviews
Reviews (15)
Add Rating & Review 362 Ratings 5 star values: 64 4 star values: 125 3 star values: 109 2 star values: 55 1 star values: 9
Add Rating & Review
362 Ratings 5 star values: 64 4 star values: 125 3 star values: 109 2 star values: 55 1 star values: 9
362 Ratings 5 star values: 64 4 star values: 125 3 star values: 109 2 star values: 55 1 star values: 9
362 Ratings 5 star values: 64 4 star values: 125 3 star values: 109 2 star values: 55 1 star values: 9
5 star values: 64 4 star values: 125 3 star values: 109 2 star values: 55 1 star values: 9
Martha Stewart Member Rating: Unrated 11/25/2014 This is the one I was looking for. I’m a pumpkin aholic, and have tried quite a few pumpkin pie recipes that were so disappointing. My Only change was to cook for 40 minutes in lieu of 1 hr. (for my oven). I really like a “creamy” pie, in lieu of dense which is why I steer away from sweetented condensed milk or cream cheese pumpkin pie recipes. Yum, I could eat this entire pie myself. Particularly still warm from the oven with that maple whipped cream! Martha Stewart Member Rating: Unrated 11/26/2013 This recipe doesn't include the temperature for baking the pie. Is it the same as the crust temperature, 350 degrees? Martha Stewart Member Rating: Unrated 11/08/2013 love love love your pie crust and pie recipes Martha Stewart Member Rating: Unrated 10/11/2012 I adore this recipe and it's officially the only one we use. We are planning to bake mini versions of it in tart pans for our groom's cake at our wedding in only a couple weeks. Anyways, wondering if anyone has had experience doubling/tripling the recipe? I just want to be sure it will be just as delicious...or if there is anything we should do differently?! Thanks! Martha Stewart Member Rating: Unrated 01/12/2012 I made this with real pumpkins. I baked 2 small sugar pumpkins, removed peel, then puree. I measured out about 15 ounces to replace the can pumpkin. It turned out great! Martha Stewart Member Rating: Unrated 11/26/2011 BTW I'm only 13!! ☺☻§☺☻ Martha Stewart Member Rating: Unrated 11/26/2011 I baked this pie and it was golden-brown!! It tasted as if I went to bye it! It is DELICIOUS!!☺☻§☻☺ Martha Stewart Member Rating: 5 stars 11/05/2011 I made this pie last week and it was delicious and so easy. I used a frozen 9" pie crust and let it defrost for 20 minutes before filling it with the filling. Then I cooked it for 60 minutes as per directions, and it turned out just right. I only used 3/4 cup half-and-half, and that was just right, too. Any more than that seemed like too much. When you make the filling, it will look a little watery, but don't worry because it sets great! I didn't make the whipped cream & didn't miss it. Martha Stewart Member Rating: 5 stars 11/01/2011 This is a GREAT pumpkin pie!! Mild and creamy...so good! The maple in the whipped cream is a nice subtle touch. Martha Stewart Member Rating: Unrated 10/31/2011 I love this! I just add a tablespoon or two of molasses to the filling mixture->yum! Martha Stewart Member Rating: 5 stars 10/10/2011 Rouma: Hlf and hlf is found in the section of the grocery you'd buy cream. It's half cream, half milk. This recipe is AMAZING... mmmm worth making for sure! Martha Stewart Member Rating: Unrated 01/03/2010 i don't know what do you mean by half and half?? Martha Stewart Member Rating: Unrated 11/22/2008 I have made this pie several times with pumpkin puree and have had no problems. It is a wonderful recipe. It's the only one I use! Martha Stewart Member Rating: Unrated 08/15/2008 can you use pumpkin puree instead of the can pumpkin? Martha Stewart Member Rating: Unrated 11/25/2007 This was the BEST pumpkin pie ever!! Definantly use again.Martha Stewart Member
Rating: Unrated 11/25/2014
This is the one I was looking for. I’m a pumpkin aholic, and have tried quite a few pumpkin pie recipes that were so disappointing. My Only change was to cook for 40 minutes in lieu of 1 hr. (for my oven). I really like a “creamy” pie, in lieu of dense which is why I steer away from sweetented condensed milk or cream cheese pumpkin pie recipes. Yum, I could eat this entire pie myself. Particularly still warm from the oven with that maple whipped cream!
Rating: Unrated
Rating: Unrated 11/26/2013
This recipe doesn’t include the temperature for baking the pie. Is it the same as the crust temperature, 350 degrees?
Rating: Unrated 11/08/2013
love love love your pie crust and pie recipes
Rating: Unrated 10/11/2012
I adore this recipe and it’s officially the only one we use. We are planning to bake mini versions of it in tart pans for our groom’s cake at our wedding in only a couple weeks. Anyways, wondering if anyone has had experience doubling/tripling the recipe? I just want to be sure it will be just as delicious…or if there is anything we should do differently?! Thanks!
Rating: Unrated 01/12/2012
I made this with real pumpkins. I baked 2 small sugar pumpkins, removed peel, then puree. I measured out about 15 ounces to replace the can pumpkin. It turned out great!
Rating: Unrated 11/26/2011
BTW I’m only 13!! ☺☻§☺☻
I baked this pie and it was golden-brown!! It tasted as if I went to bye it! It is DELICIOUS!!☺☻§☻☺
Rating: 5 stars 11/05/2011
I made this pie last week and it was delicious and so easy. I used a frozen 9" pie crust and let it defrost for 20 minutes before filling it with the filling. Then I cooked it for 60 minutes as per directions, and it turned out just right. I only used 3/4 cup half-and-half, and that was just right, too. Any more than that seemed like too much. When you make the filling, it will look a little watery, but don’t worry because it sets great! I didn’t make the whipped cream & didn’t miss it.
Rating: 5 stars
Rating: 5 stars 11/01/2011
This is a GREAT pumpkin pie!! Mild and creamy…so good! The maple in the whipped cream is a nice subtle touch.
Rating: Unrated 10/31/2011
I love this! I just add a tablespoon or two of molasses to the filling mixture->yum!
Rating: 5 stars 10/10/2011
Rouma: Hlf and hlf is found in the section of the grocery you’d buy cream. It’s half cream, half milk. This recipe is AMAZING… mmmm worth making for sure!
Rating: Unrated 01/03/2010
i don’t know what do you mean by half and half??
Rating: Unrated 11/22/2008
I have made this pie several times with pumpkin puree and have had no problems. It is a wonderful recipe. It’s the only one I use!
Rating: Unrated 08/15/2008
can you use pumpkin puree instead of the can pumpkin?
Rating: Unrated 11/25/2007
This was the BEST pumpkin pie ever!! Definantly use again.
All Reviews for Easy Pumpkin Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Pumpkin Pie
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
