When the leaves start changing colors and the air gets a crisp chill, it’s time to start thinking about fall desserts. And what’s more perfect for the season than a classic pumpkin pie? This recipe uses canned pumpkin pie mix, making it a quick and easy option for your next gathering.
Ingredients:
- 1 can (30 oz) canned pumpkin pie mix
- 1 can (12 oz) evaporated milk
- 2 eggs
- 1 unbaked 9-inch pie crust
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Whipped cream, for serving (optional)
Instructions:
- Preheat your oven to 425°F.
- In a large mixing bowl, whisk together the canned pumpkin pie mix, evaporated milk, eggs, cinnamon, nutmeg, ginger, and salt until fully combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 45 minutes, or until the filling is set and a toothpick inserted into the center of the pie comes out clean.
- Cool the pie on a wire rack for at least 2 hours before serving.
- Top with whipped cream, if desired.
Nutritional Information:
Serving size: 1 slice
Calories: 290
Total fat: 12g
Saturated fat: 4.5g
Cholesterol: 65mg
Sodium: 300mg
Total carbohydrates: 39g
Dietary fiber: 2g
Sugars: 27g
Protein: 7g
Cooking Time:
Total time: 1 hour (15 minutes prep, 45 minutes baking)
Equipment:
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
- Wire rack
Serving Suggestions:
Serve warm or chilled, topped with whipped cream or a scoop of vanilla ice cream.
Variations:
- Add 1/2 cup of chopped pecans to the filling for some added texture.
- Use a graham cracker crust instead of traditional pie crust for a different flavor profile.
- Swap out the canned pumpkin pie mix for homemade pumpkin puree, adding in 1 teaspoon of pumpkin pie spice for flavor.
Substitutions:
- Use almond milk or coconut milk instead of evaporated milk for a dairy-free version.
- Replace the eggs with 1/2 cup of unsweetened applesauce for a vegan option.
- Use gluten-free pie crust for a gluten-free version.
Storage:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Tips:
- For a smoother filling, blend the canned pumpkin pie mix in a food processor before mixing with the other ingredients.
- Place a pie shield or aluminum foil around the edges of the crust during the last 20 minutes of baking to prevent over-browning.
- Allow the pie to cool completely before slicing to prevent the filling from oozing out.
Notes:
This recipe makes 8 servings.
Frequently Asked Questions:
- Can I use pumpkin puree instead of canned pumpkin pie mix? Yes, you can use pumpkin puree instead. Just add 1 teaspoon of pumpkin pie spice for flavor.
- Do I have to use evaporated milk? No, you can use any type of milk you prefer. Just keep in mind that the texture and flavor may be slightly different.
- Can I make this pie ahead of time? Yes, you can make the pie a day ahead and store it in the refrigerator until ready to serve.
Personal Thoughts:
This pumpkin pie recipe is one of my favorites for fall. It’s so easy to make using canned pumpkin pie mix, and the spices give it the perfect balance of sweetness and warmth. Plus, it’s a classic dessert that everyone loves. I highly recommend giving this recipe a try for your next gathering!