Pumpkin Pie is the classic finale to many holiday meals. With our simple Pumpkin Pie Recipe, there's no need to visit the local bakery or settle for a frozen pie.
Be sure to beat the eggs slightly before mixing in the remaining ingredients to ensure proper blending.
Use a whisk to blend ingredients, or use an electric mixer on low speed. Overmixing can lead to cracks or air bubbles on top of the pie.
Let the filling stand for 15 min. before pouring it into the crust. This allows the starch in the pumpkin to begin absorbing the liquid and will result in fewer cracks in your pie.
No pumpkin pie spice on hand? Just combine 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/4 tsp. ground cloves to make 1-1/2 tsp. pumpkin pie spice.
Ready to tackle a fresh pumpkin for your pie? A 5-lb. (2.2-kg) pumpkin will yield about 4 to 5 cups of cooked pumpkin puree, enough for 2 pies. To prepare the pumpkin, cut it in half and remove the seeds. Place pumpkin in baking pan, cut-sides up. Bake in 325°F oven 50 min. to 1 hour or until tender. Scrape the pulp from the shell; discard shell. Mash pulp with potato masher or puree in blender or food processor.
Canned pumpkin puree (or solid pack pumpkin) is generally sold in either 14 fl oz./398 mL or 28 fl oz./796 mL cans. It is not interchangeable with canned pumpkin pie mix, which is a ready-to-use ingredient.
Baked pumpkin pies do not freeze well. Store leftovers in the refrigerator and use within 2 days.