What is an easy pumpkin pie crust?

Any pre-made pie crust is going to make this process easier than making a homemade crust. Grocery stores have a variety of options. If using a refrigerated or frozen option, be sure to read the instructions. Thaw (if frozen) before using and it may need to be cooked before adding the filling. We used a graham cracker crust and we highly recommend!

How to keep the crust edges from getting too dark?

If you have found that sometimes the edges of the crust can get a little too dark for you, just place a little bit of aluminum foil around the edge. This will protect it during the bake time.

Can I make a pumpkin pie ahead of time?

Absolutely! This is one of those items on the Thanksgiving menu that can save so much time by making it ahead of time. Once it has cooled, cover with plastic wrap or foil and keep in the fridge for 4-5 days.

Can I freeze pumpkin pie?

Yes! Be sure to cook it in an aluminum pie pan and then after it has fully cooled, cover with plastic wrap or foil and store in a level spot in your freezer for up to one month!

Easy Pumpkin Pie - The Wooden Skillet

Description

A simple and delicious Pumpkin Pie made in 1 hour with 6 ingredients that is perfect for Thanksgiving or any Fall gathering!

Ingredients

Scale

15oz can pumpkin pureé
14oz can sweetened condensed milk
1 egg
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
pinch of kosher salt
1 store-bought pie crust of your choice
topping suggestions: whipped cream or cool whip

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat oven to 375 degrees F.
Combine: Put the pumpkin pureé, sweetened condensed milk, egg, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract and pinch of salt in a medium mixing bowl. Whisk to combine – the consistency should be smooth.
Fill Crust: Pour the pumpkin pie filling into the store-bought crust and ensure it is spread out evenly.
Bake: Place in oven, middle rack, and let bake 50-55 minutes or until a toothpick comes out clean.
Cool: Remove and let cool completely. Store in the refrigerator for about 1 hour before cutting to serve.
Serve: Enjoy with whipped cream or cool whip on top!

Notes

Storage: cover with aluminum foil or transfer leftovers to an airtight container in the refrigerator for up to 5 days.
Pie Crust: this recipe is called Easy for a reason – store-bought pie crust here! BUT if you have time, try our easy homemade pie crust, a gluten-free pie crust, or learn how to make graham cracker crust!

Nutrition

Serving Size: 1 slice
Calories: 246
Sugar: 25.5 g
Sodium: 336.1 mg
Fat: 9.1 g
Carbohydrates: 37 g
Protein: 5 g
Cholesterol: 30.7 mg