Quick and Easy Pumpkin Pie Recipe

I am all moved into my apartment in West Virginia! But, I was also without a car for a week since it was left in Chicago, so you know what that means: I had time to cook! I went to a restaurant called EatN’Park here in Morgantown and they had one of those tabletop ads with a huge piece of pumpkin pie on it. I immediately went to the grocery store and picked up the ingredients before I was stranded with no vehicle. That is really the beauty of pumpkin pie, there are so few ingredients and it is really a cinch to whip one up. I’m serious, anyone can make a pumpkin pie!

This recipe is a pretty traditional pumpkin pie recipe, but I really like the addition of a little brown sugar with the white sugar for a slightly different sweetness.

Pumpkin Pie Recipe:

1 15oz. can Libby’s pure Pumpkin (not pie filling)
1/4 cup brown sugar
1/2 cup white sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. ground ginger
2 eggs
1 12oz. can evaporated milk
1 pre-made pie shell (you can make your own, but the pre-made is nice!)

First, pre-heat your oven to 375-degrees and get your pie plate lined with your pastry shell. My pie plate is a little large (9″), so I press the pastry out a bit with my fingers from the center outward until it’s large enough. If you have tears, just smoosh it back together. I also didn’t crimp my edges because 1. I don’t have the patience and 2. my pies always tend to turn out a little wonky looking anyway, I like the homemade look!

Next, mix together your dry ingredients in a hot pink bowl. Or any bowl would do, I suppose.

Add your pumpkin and stir until combined. Another great thing about this recipe, you can do all the mixing with a fork, no hand mixer necessary!

Carefully stir in your eggs, be sure not to over whip, just stir until the eggs are completely incorporated.

Mix in your evaporated milk in batches, mostly just to keep from slopping out of the bowl.

Once everything is combined, pour into your pastry shell and then wrap the edges of your pie with foil. You don’t want the edges to burn, and they will! I made the mistake of wrapping mine during the second half of baking, which was stupid and I have the burns on my fingers to prove it.

Get your pie in the oven and bake at 375-degrees for 25 minutes. After 25 minutes, take the foil off and bake for another 25 minutes or until you can slide a toothpick in the center and it comes out clean.

You can top it with whipped cream, or just eat it like a savage beast as soon as it’s cool like I did!