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- Prep 25 min
- Total3 hr30 min
We know—calling a recipe “perfect” is a pretty strong statement to make. But with just one bite of this pumpkin pie, you’ll see what we mean. Because when you combine a flaky Pillsbury™ pie crust with a creamy homemade pumpkin filling, you get a pie that tastes like it’s made entirely from scratch, but comes together with a fraction of the effort. “Perfect” is right!
Pillsbury™ refrigerated pie crust, softened as directed on box
teaspoons pumpkin pie spice
can (15 oz) pumpkin (not pumpkin pie mix)
can (12 oz) evaporated milk (1 1/2 cups)
- 1Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- 2In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
- 3Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.
- MAPLE PUMPKIN PIE:Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.
- Do not swap evaporated milk for sweetened condensed milk. While it’s often easy to confuse the two, condensed milk has a higher sugar content and will not yield the same results in this recipe.
- Why not make two pies (one for tonight and one for the freezer)? Cool the pie completely on a cooking rack, then wrap it well in plastic wrap, then in a final sheet of foil. Label it with the date, then freeze for up to 1 month. Allow pie to thaw in the refrigerator (it will need about 3 to 4 hours) before slicing and serving.
- Serve each slice with a dollop of whipped cream! Want to make your own? Simply beat together 1/2 cup whipping cream, 1 tablespoon sugar and 1/4 teaspoon vanilla on high speed in a chilled medium bowl until soft peaks form.
- Read the canned pumpkin label carefully to make sure you’re not buying canned pumpkin pie mix, which already contains sugar and seasonings.
More About This Recipe
- Let’s be clear: the pumpkin pie is the main event when it comes to the Thanksgiving feast, and when the stakes are high, the pressure is on to make the perfect pumpkin pie. But this recipe is foolproof. And with a refrigerated pie crust, you can benefit from the head start that tastes homemade. How you decorate your pie, though, is how you really can set your pumpkin pie apart from the rest. You can do this a number of ways, and it’s all in the crust. You can scallop the edges of your pie crust by placing your thumb and index finger about an inch apart on the outside of the raised crust edge. With your other index finger, push the pastry toward the outside to form a scalloped edge. To create a rope or pinched edge, place the side of your thumb on the pastry edge at an angle. Pinch the pastry by pressing the knuckle of your index finger down into the pastry toward your thumb. You can also decorate your pie with a forked edge. Press a fork into the crust edge, facing inward. Do not press through the pastry. Rotate the fork to always face the center of the pie as you work your way around the edge.Mastering one or all of these techniques will ensure that your pumpkin pie will not only taste delicious, but will look impressive. For more ideas on how to take your pumpkin pie up a notch, check out our how-to on how to make pumpkin pie from scratch.
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