Is there anything more quintessentially Thanksgiving than a good old-fashioned pumpkin pie? So classic, so beloved, and yet … so stressful.
A Thanksgiving spread isn’t complete without at least one of the creamy orange-hued treats. But its journey to the dessert table often requires a lot more blood, sweat, and tears then that plain-looking pie lets on.
First, there’s the crust, which should be flaky and crisp, not pale and underbaked like so many of the supermarket pumpkin pies we’ve all suffered through. Then there’s the custard, which should be velvety-smooth and creamy, but thick enough to slice.
Every Thanksgiving, it seems, it’s not the turkey or the stuffing or the potatoes that causes my family stress — it’s the pumpkin pie, which should be jiggly but how jiggly? And what does it mean that it cracked in the oven? And do you think it has a soggy bottom?
But not this year. This year, we are making the easiest pumpkin pie ever. I mean, I think this pie might actually be easier than buying one. Here’s how to do it.
You Only Need 5 Ingredients (and Zero Measuring Cups!) for the Easiest Pumpkin Pie
A can of pure pumpkin purée is the first item to go into the mixing bowl. Just open the can and plop the whole thing in — no measuring. Next up is a can of sweetened condensed milk, which adds richness to the filling and sweetens the pie without the need for sugar (most pumpkin pies call for both granulated sugar and brown sugar; you can now skip both). Go ahead and pour the whole can straight into the bowl.
In go two eggs, and then the pumpkin pie spice. This convenient, deliciously scented spice blend eliminates the tedious step of measuring tiny amounts of cinnamon, ginger, nutmeg, cloves, and allspice. You want about a tablespoon of pumpkin pie spice, but you can eyeball it. Just shake several dashes straight into the mixing bowl.
Whisk it all together, then pour into one deep-dish pie shell or two standard pie shells (store-bought is the easiest, but of course you can use a homemade crust). If you make two pies, they’ll take less time to bake (since there’s less custard in each one), so you’ll want to give the crusts a head start and blind-bake them first.
Easy Pumpkin Pie
Makes 2 (9-inch) pies or 1 (9-inch) deep dish pie
Prep time: 5 minutes ; cooking time: 0 hours 35 minutes to 1 hour 5 minutes
- 1 (15-ounce) can
- 1 (14-ounce) can
sweetened condensed milk
- 1 tablespoon
pumpkin pie spice
blind baked 9-inch pie shells, or 1 unbaked 9-inch deep dish pie shell
Arrange an oven rack in lowest position and heat to 425°F. Place the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice in a large bowl and whisk until combined.
If making 2 (9-inch) pies: Divide filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
If making 1 (9-inch) deep dish pie: Pour the filling into an unbaked 9-inch deep dish pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 35 to 40 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
Blind baking: To blind bake the pie shells, bake at 425°F until the edges just start to brown, 15 to 20 minutes. Let cool before adding the filling.
Storage: Refrigerate leftovers for up to 4 days.
Source : thekitchn