Pumpkin Pie

Pumpkin Pie

SERVINGS

8

PREP TIME

30 Min

COOK TIME

30 Min

If you’re looking for the best pumpkin pie recipe, this much-loved classic version using our delicious 100% Pure Pumpkin is for you! Even if you’ve never baked a pie, you can’t go wrong with this easy pumpkin pie recipe that’s perfect for Thanksgiving, holiday entertaining and any time of the year.
FEATURED PRODUCTS
Green Giant® 100% Pure Pumpkin

Green Giant® 100% Pure Pumpkin
WHERE TO BUY
Pumpkin Pie

FULL RECIPE

Serving Size: 8

Prep Time: 30 minutes

Cook Time: 30 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

Lists of ingredients:

  • Pie crust for a 9-inch pie (store-bought or homemade), at room temperature
    3 large eggs
    1/2 cup granulated sugar
    1/3 cup light brown sugar
    1 can (15 ounces) Green Giant® 100% Pure Pumpkin
    3/4 cup heavy whipping cream
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/2 teaspoon salt

STEPS

1 Roll out dough so it is two inches larger than your pie dish. Gently press dough into dish until it lines bottom and sides. Trim dough to within 1/2-inch of the dish edge. Fold edges underneath itself, creating a thick 1/4-inch border. Crimp edges with fingers. Refrigerate while you make pie filling. Preheat oven to 375°F.
2 In large bowl, whisk eggs and both sugars together until smooth. Add pumpkin, cream, vanilla, cinnamon, ginger, nutmeg and salt. Stir until well blended.
3 Slowly pour filling into pie shell. Cover edges with thin strips of aluminum foil. Bake 25 minutes. Remove foil. Bake 25-30 minutes more or until toothpick inserted near the center comes out clean. Cool on wire rack.

TIPS & TRICKS

Be sure to let your pie cool completely before refrigerating or serving. This allows the filling to set for the perfect creamy texture.

You can make this pie ahead of time. Once it has cooled, cover it loosely with plastic wrap and store in the refrigerator for 2 to 3 days.

Serving Size: 8

Prep Time: 30 minutes

Cook Time: 30 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

  • Pie crust for a 9-inch pie (store-bought or homemade), at room temperature
    3 large eggs
    1/2 cup granulated sugar
    1/3 cup light brown sugar
    1 can (15 ounces) Green Giant® 100% Pure Pumpkin
    3/4 cup heavy whipping cream
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/2 teaspoon salt

1 Roll out dough so it is two inches larger than your pie dish. Gently press dough into dish until it lines bottom and sides. Trim dough to within 1/2-inch of the dish edge. Fold edges underneath itself, creating a thick 1/4-inch border. Crimp edges with fingers. Refrigerate while you make pie filling. Preheat oven to 375°F.
2 In large bowl, whisk eggs and both sugars together until smooth. Add pumpkin, cream, vanilla, cinnamon, ginger, nutmeg and salt. Stir until well blended.
3 Slowly pour filling into pie shell. Cover edges with thin strips of aluminum foil. Bake 25 minutes. Remove foil. Bake 25-30 minutes more or until toothpick inserted near the center comes out clean. Cool on wire rack.

Tips & Tricks

Be sure to let your pie cool completely before refrigerating or serving. This allows the filling to set for the perfect creamy texture.

You can make this pie ahead of time. Once it has cooled, cover it loosely with plastic wrap and store in the refrigerator for 2 to 3 days.

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