Rich and creamy homemade pumpkin pie
This easy pumpkin pie is easy to make and tastes absolutely incredible. You're seriously in for a treat this holiday season.
Servings: 8 servings
- 1 prebaked pie shell See notes
Prepare the crust
First start by making your pie crust. Press your pie crust in a 9 inch pie pan, making sure the pie dough is very cold cover it with parchment paper and place your pie weights or dry beans on top then bake in a 425F preheated oven for 15 minutes. Remove the pie weights and the parchment paper and bake for another 10 minutes or until the crust is lightly golden. Let your pie crust cool down.
This pumpkin pie recipe can be made ahead of time to free up some fridge space for Thanksgiving day so feel free to make it a day or two in advance.
To get the perfect slices of pie, let your pie chill in the fridge overnight. Once you'r ready to slice into it, wipe your knife with a wet towel, slice then wipe again before you cut into the pie again.
Calories: 321kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 137mg | Potassium: 234mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8629IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 2mg