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Easiest-Ever Pumpkin Pie

Easiest-Ever Pumpkin Pie
  • Prep 5 min
  • Total 3 hr 10 min
  • Ingredients 7
  • Servings 8

The name says it all: This really is the easiest pumpkin pie recipe—ever! Pillsbury™ pie crust takes away all of the fuss, and the super-easy pumpkin filling can be prepped all in one bowl and poured into the crust in just a few minutes. This recipe is perfect for Thanksgiving and the holiday season, but when it’s this easy to make, why not make it year-round too? ...MORE+ LESS-

Ingredients

3/4
cup sugar
1 1/2
teaspoons pumpkin pie spice
1/2
teaspoon salt
1
can (15 oz) pumpkin (not pumpkin pie mix)
1 1/4
cups evaporated milk or half and half
2
eggs, beaten
1
Pillsbury™ Pet-Ritz® frozen deep-dish pie crust

Steps

Hide Images
  • 1
    Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust.
  • 2
    Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

Expert Tips

  • Serve each slice with a dollop of whipped cream! Want to make your own? Simply beat together a 1/2 cup of whipping cream, 1 tablespoon of sugar and 1/4 teaspoon of pumpkin pie spice on high speed until soft peaks form.
  • Read the canned pumpkin label carefully to make sure you’re not buying canned pumpkin pie mix, which already contains seasonings.
  • Leftover pumpkin pie can be stored in the fridge for up to four days.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
290mg
12%
Potassium
250mg
7%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
7%
Sugars
26g
Protein
6g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • While pumpkin pie is easily one of our favorite Thanksgiving traditions nowadays, pumpkins weren’t actually a well-known food until European explorers brought it back to Europe from Central America where natives had been growing pumpkins since 5,500 BC. Once the gourd arrived in England, people began to experiment with pumpkin, spices and sweetened milk, which later resulted in what we know today as pumpkin pie. When the pilgrims sailed to America, they brought pumpkins and their pie-making skills with them and it’s likely that pumpkins were an essential food that helped the pilgrims survive. By the 18th century, Thanksgiving had become a significant American holiday and the humble pumpkin pie has been a symbolic tradition ever since. Now that you know where the art of pumpkin pie making came from, it’s time to learn how to make a pumpkin pie that even the Europeans would approve of!

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