Easy Pumpkin Pie
Servings: 16 servings
This easy pumpkin pie recipe is an effortless way to bake not one, but TWO delicious homemade pies.
- 2 sheets of puff pastry
- 3 large eggs
- 2 cans (14oz) pure pumpkin puree
- 1 (14oz) can sweetened condensed milk
- 1/3 cup brown sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon all spice
- ½ teaspoon salt
- Whipped cream for serving
Preheat the oven to 375°F (190°C).
To prepare the crust: Roll out both puff pastry sheets and layer each sheet on 2 pie dishes. Crimp the edges and place the pie dishes in the freezer.
To make the filling: In a large mixing bowl with a whisk attachment, beat the eggs on medium high speed until fluffy and tripled in size, 3-5 minutes.
Add pumpkin puree, condensed milk, brown sugar, flour, cinnamon, all spice and salt. Mix everything until well combined, 3 minutes.
Divide the filling into chilled pie crusts.
Bake the pies for about 35 minutes. The pie should be slightly wobbly in the middle and crust golden brown.
Cool completely on wire rack before serving, about 2 hours. Decorate and serve with homemade whipped cream.
Calories: 179kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 146mg | Potassium: 141mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8312IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg