It’s that time of year again when pumpkin pie reigns supreme. Whether you’re celebrating Thanksgiving, Halloween, or just in the mood for something sweet and spicy, this easy pumpkin pie recipe using canned pumpkin pie filling is the perfect dessert for any occasion.
Ingredients
- 1 (15 oz) can of pumpkin pie filling
- 2 large eggs
- 1 (14 oz) can of sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the pumpkin pie filling, eggs, sweetened condensed milk, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 45 minutes or until a knife inserted in the center comes out clean.
- Cool the pie completely on a wire rack before serving.
Nutritional Information
Serving Size: 1 slice (1/8 of pie)
- Calories: 340
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 330mg
- Total Carbohydrates: 47g
- Dietary Fiber: 2g
- Sugars: 33g
- Protein: 7g
Cooking Time
Preparation Time: 10 minutes
Cook Time: 60 minutes
Equipment
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions
This pie is delicious on its own or topped with whipped cream. Serve it at room temperature or chilled.
Variations
If you want to switch up the flavor of your pumpkin pie, try adding a teaspoon of vanilla extract or a tablespoon of bourbon to the filling. You could also swap out the cinnamon, ginger, and nutmeg for a pumpkin pie spice blend.
Substitutions
If you don’t have pumpkin pie filling on hand, you can use a 15 oz can of pure pumpkin and add 1 cup of sugar and 2 teaspoons of pumpkin pie spice.
Storage
Cover leftover pie with plastic wrap or foil and store it in the refrigerator for up to 3 days.
Tips
- Don’t overmix the filling or it could become too thin.
- If the edges of the crust start to brown too much during baking, cover them with foil.
- Let the pie cool completely before slicing or it could fall apart.
Notes
This recipe makes one 9-inch pie.
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned pumpkin pie filling?
Yes, you can use homemade pumpkin puree but you’ll need to add the sugar and spices separately.
Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie. Just wrap it tightly in plastic wrap and foil and store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
Can I use a store-bought pie crust instead of making my own?
Yes, you can use a store-bought pie crust to save time.
Final Thoughts
This easy pumpkin pie recipe using canned pumpkin pie filling is a classic dessert that’s perfect for any occasion. With just a few simple ingredients and easy-to-follow instructions, you’ll have a delicious and impressive dessert that everyone will love. So why not give it a try and see for yourself how easy and delicious it can be?