Classic Pumpkin Pie
When the holidays roll around, there is just nothing like a Classic Pumpkin Pie. Even better – it’s super simple to prepare and is always a hit at the table. With just 15 minutes of prep time, your holiday planning just got off to a quick start!
I think sometimes food bloggers sometimes get so focused on creating the next newest and biggest twist on the original that we often forget about the basics. The classics. The good old staples that many home cooks want to make.
I’m just as guilty as the next blogger. But as I started to think about what I want to make for the holidays, pumpkin pie always, always tops the list. And my family doesn’t typically go for twists on the originals – not when it comes to the traditional holiday meal. It’s not that they wouldn’t try it…but what always gets devoured at the Thanksgiving meal is pumpkin pie. We make lots of ’em, and there is never any left.
We go to town on good old easy, classic pumpkin pies and the double-decker pie is infamous at the Simpson family gathering.
Pumpkin pie isn’t hard to make – and I’ll be honest here: I’m not pureeing my own pumpkin. Quite honestly, I simply don’t have time to do it – and most of us don’t, especially when you’re planning a full traditional sit-down meal for 20+ people. With that many people, one pumpkin pie isn’t going to cut it. 😉 And if your family is like mine, they like the canned stuff just as well – or wouldn’t even notice the difference.
And believe me, when you jazz up that canned pumpkin with fall spices like cinnamon and nutmeg and add in a bunch of heavy cream, people will gobble this up like nobody’s business. The great thing about this easy classic pumpkin pie is that it really only requires a few ingredients, and just a handful of minutes to prepare. So you can check dessert off your list and spend your time focusing on those more labor-intensive dishes.
Tell me: does your family go more for pumpkin pie, apple pie, or pecan pie? Or something else altogether? I’m sure it comes as no surprise that I love them all. I’m an equal opportunity dessert-ist. 🙂
- 1 refrigerated pie crust (or make your own)
- 1 (15-ounce) can pure pumpkin (NOT pumpkin puree)
- 1¼ cups heavy cream
- ⅔ cup granulated sugar
- 3 eggs, divided
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla
- ¼ teaspoon salt
- course sugar for sprinkling, optional (like sugar in the raw)
- Place a large cookie sheet on the middle oven rack and preheat oven to 350 degrees F.
- Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
- In a large bowl, whisk together the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt.
- In a small bowl, beat the remaining egg and lightly brush it on the crust edge; sprinkle with coarse sugar.
- Pour the pumpkin pie filling into the crust. Place pie pan on preheated cookie sheet and bake until just set around the edges, approximately 50 to 60 minutes (the middle will still jiggle slightly, and that's okay).
- Transfer pie to a rack and let cool completely. Serve with whipped cream, if desired.
If you need other traditional recipes for your holiday table, be sure to check these out (click picture to go to the recipe):
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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