An easy pie to make at home… a few ingredients and 3 simple steps! This lighter version of classic pumpkin pie is the perfect end to your Thanksgiving feast, or any other meal for that matter!
Do you buy your pumpkin pie at the grocery store… from the bakery or the frozen aisle? If your answer is “yes”, then make this the year you start making a lighter, healthier pie at home!
Personally, I am not much of a “pie-making” person! I certainly do not make my own pie crust (too much work for me)! However, Pumpkin Pie is a pie that is ridiculously easy, so there really is no reason to buy a pre-made one. If you’re feeding a huge crowd, or bringing a pie to a potluck, I get it… a Costco-sized pie is your friend! But, when you make your pie at home you can cut down on the amount of sugar and fat and control the quality of the ingredients. Bonus… while it bakes, your house will smell better than any pumpkin candle you could ever burn!
Ingredients & Easy Prep
Seven simple ingredients, 10 minutes of your time to prepare, and about 60 minutes to bake…voila, you have a delicious Pumpkin Pie to share and enjoy!
When I make Pumpkin Pie I really only have to pick up 3 ingredients at the store: pie crust, a can of pure pumpkin and a can of evaporated milk. The other items are pantry staples: eggs, sugar, salt, and even canned whipped cream. I usually have Pumpkin Pie Spice on hand, but it’s a good idea to check ahead and make sure it hasn’t expired.
This pie may be prepared early in the day, or a day ahead, and then refrigerated. It truly only takes about 10 minutes of your time to prep… then sit back, relax and let it bake!
All you need is a 9″ pie plate, mixing bowl, wire whisk, measuring spoons and cups and a trusty can opener (here’s my affiliate link to a great one on Amazon: OXO Smooth Edge Can Opener).
- Prep Crust: I keep it simple by using a pre-made refrigerated pie crust. Once I form the crust to the pie plate, I like to use kitchen shears to trim the excess crust hanging over the edge. Less crust = less calories! Plus, I don’t have to worry about making it look pretty or the edge burning during baking. If you want to save even more calories, skip the crust all together! The pumpkin custard is the best part anyway!
- Mix All Ingredients: All you need is one bowl! Beat the eggs first, then add all remaining ingredients and mix… easy peasy!
- Pour & Bake: Pour pumpkin mixture into the pie plate (a bowl with a spout is helpful), place in a pre-heated oven and bake for about 60 minutes. (See special instructions in recipe below.)
Enjoy your pie cold or warm! I like my slice heated up a little… the pumpkin filling just melts in your mouth! It is so light and creamy and full of pumpkin goodness. With a dollop of canned whipped cream (or homemade) and a sprinkle of pumpkin pie spice, this pie is as pretty as can be in its simplicity.
Pumpkin Pie is a sweet treat which my family looks forward to enjoying twice a year. 1) In October when I make my “Mini-Thanksgiving Meal” and 2) on Thanksgiving Day. Preparing it at home with less sugar, fat and sodium, makes it all the more enjoyable! So, before you reach for that frozen or bakery pie, give this version a try!
EASY PUMPKIN PIE
- 1 refrigerated pie crust, softened
- 2 eggs, beaten
- 1/2 cup sugar
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 (15 oz) can pure pumpkin
- 1 (12 oz) can evaporated milk
- 1 can whipped cream
- additional pumpkin pie spice, to sprinkle on top
- Heat oven to 425 F.
- Place pie crust in 9-inch pie plate. With kitchen shears, trim excess crust that falls over the side of the pie plate.
- In a large bowl, beat filling ingredients with wire whisk until well blended. Pour into crust-lined pie plate.
- Bake 15 minutes. Reduce oven temperature to 350 F. Bake 40-50 minutes longer or until knife inserted near center comes out clean.
- Cool 30 minutes. Refrigerate at least 2 hours to serve pie cold.
- Serve pie topped with whipped cream and a sprinkle of pumpkin pie spice. Store covered in refrigerator.