BY FAR THE BEST PUMPKIN PIE RECIPE

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This is by far the best pumpkin pie recipe, super simple and fast to make. Tis the season for pumpkin pie. Let’s get going, fall has arrived.

YOU CAN EAT THE WHOLE PUMPKIN?

Who new you could eat the whole pumpkin… I would leave out the stock of course, (yuck) but every part of the pumpkin is edible. You can use the inner goop for pies, soups, or even a hot cider beverage. Roast the pumpkin seeds for a tasty snack.

Did you know pumpkin is a fruit? They are part of the Cucurbitaceae family, cucumber, watermelon and yellow squash are also all in the pumpkin family.

CAN I USE ANY PUMPKIN?

The majority of the recipes out there call for a specific pumpkin when baking. Sugar pumpkin is the best one for pies, breads, cookies, or soups it has a sweeter flavour then the regular large halloween Jack-O-Lantern. Although you can use the large pumpkins for baking they will not give you the same delicious result.

WHY “REST” THE BATTER

Letting the mixture sit in the fridge for a couple hours to rest will settle any air bubbles. This will help to eliminate the dreaded cracking of the pie when baking. Also resting the ingredients helps tremendously with the flavour.

PIE CRUST

How to choose the correct crust? Simple, any crust will do. Ready made pie shells work well or you can make your own home made dough. In this recipe I use a sourdough crust, its buttery and flaky, try out my Sourdough Pie Crust Recipe

INGREDIENTS

• WHITE SUGAR
• BROWN SUGAR
• SALT
• CINNAMON
• PUMPKIN SPICE
• EGGS
• EVAPORATED MILK
• PUMPKIN

So simple and quick, add all ingredients to a bowl and mix well, pour into pie shell and bake.

PROTECTING THE CRUST

I use tinfoil on the edges of the crust to protect the pie crust from burning. This is optional. You can also purchase those silicone rings specifically for that purpose.

Yield: 1

GRANDMAS PUMPKIN PIE RECIPE

Print

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• 1/2 CUP WHITE SUGAR
• 1/2 CUP BROWN SUGAR
• 1/2 TSP SALT
• 1/2 TSP CINNAMON
• 2 TSP PUMPKIN SPICE
• 2 EGGS
• 1 CAN EVAPORATED MILK
• 1 CAN PUMPKIN

Instructions

1. Pre heat oven to 425F
2. In a large mixing bowl add all ingredients and whisk with a fork until well blended.
3. Pour into pie shell
4. Bake for 15min
5. Reduce heat to 350F for 35min or until a knife comes out clean
6. Cool completely before serving
7. Add whipping cream

Notes

• To prevent the dreaded crack, allow mixture to rest in the fridge for minimum 2 hours, i leave it over night.

• To prevent burning you can cover edges with tinfoil.

• Be sure to reduce the heat after 15minutes
• For my Sourdough Pie Crust Recipe click HERE

Please leave a comment below and let me know how you liked this recipe!