I stumbled upon a fantastic recipe for sweet and easy pumpkin pie. It all began when I went to the store earlier in the week and grabbed ingredients for Libby’s pumpkin pie. Fast forward a few days, we had people coming over for dinner and I needed to make a dessert. Perfect! I’ll make pumpkin pie! I started following the Libby recipe, and quickly found out that I was missing a few of the right ingredients. Dang. But wait! Since when did a recipe stop me? I’ll substitute here and there and the pie will turn out fine. (Hopefully!) So I did. Well, the moment of truth came when we took the first bite. Delicious! I was so pleased with how the pumpkin pie turned out, that I decided to right down the recipe I used. So, here is Amber’s Sweet & Easy Pumpkin Pie recipe. (Adapted from Libby’s pumpkin pie recipe.)
(This page contains affiliate links that we may be compensated for. Your clicks and purchases help support The DIY Lighthouse at no extra charge to you. We only put links to products we love and would recommend anyway.)
Amber’s Sweet & Easy Pumpkin Pie Recipe
Pumpkin Pie: Ingredients
Below is what you will need to make this easy pumpkin pie. (Quick plug for Amazon Prime Pantry… this is an easy way to make sure you don’t run out of your essentials before the next trip to the store.)
- 3/4 cup white granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pumpkin pie spice
- 2 eggs
- 1 (15 oz) can 100% Pure Pumpkin
- 8 oz sweetened and condensed milk (eyeball it… it’s 2/3 of a 12 oz can)
- 1/2 cup milk (I used whole milk)
- 1 unbaked pie crust (I used Marie Callender’s frozen pastry pie shell)
Yields: 1 pumpkin pie
Pumpkin Pie: Directions
Below are 8 super simple steps to making sweet and easy pumpkin pie.
Step 1 – Preheat your oven to 425ºF.
Step 2 – Mix the sugar, cinnamon, salt, ginger, and pumpkin pie spice in a small bowl.
Step 3 – In a larger bowl, whisk the eggs until yolks have broken up.
Step 4 – In the larger bowl, mix in the canned pumpkin, sugar mix, sweetened and condensed milk, and (cow’s) milk.
Step 5 – Pour pumpkin mixture into the unbaked pie crust. (If you don’t have a rubber spatula, trust me and get a couple. Every kitchen deserves one.)
Step 6 – Put your pie in the preheated oven and bake for 15 minutes. (FYI, if you are needing new oven mitts, we really like our Nouvelle Legende oven mitts. They are very durable and have held up nicely over the years.)
Step 7 – After the 15 minutes, turn your oven down to 350ºF and bake for 45 – 55 minutes. (After the baking time, my pie did not look all the way firm in the center, but not runny either. The cooling time with help your pie continue to set.)
Step 8 – Place your pie on a cooling rack. Cool for 2 hours and serve (click here for a highly reviewed cutting + serving knife) or refrigerate. (We served our pie after 1 hour but ideally we would have liked an extra hour to help the pie continue to set.) Enjoy!
Pro Tip: After the cooling time, place your pie in the fridge. Do not freeze as this will separate the pie filling from the crust.
Feel free to pin the images below on Pinterest to save this recipe for later and share it with your friends. Thank you!
If you’ve enjoyed this recipe, you may like these Churro Cupcakes.