Really Easy Pumpkin Pie Recipe with Pecan Crust
A very simple and easy spiced pumpkin pie recipe baked with a pecan crust. This easy pumpkin pie recipe is kept quick and simple using one can of libby’s pumpkin puree and 1 can of evaporated milk, spices, and eggs to make a really easy no-fuss pumpkin pie filling.
Equipment
Ingredients
- 1 Pecan Pie Crust - 1 or 2 depending on use of filling
- 1 can Libbys Pumpkin Puree - 15 oz can
- 1 can Evaporated Milk - 12 oz can
- 2 large Eggs - whisked in a separate small bowl
- ¾ cup Brown Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Pumpkin Pie Spice
- ⅛ tsp Allspice
- ½ tsp Baking Salt
Instructions
- Pre-heat oven to 400 degrees F and unwrap/remove cover from the pecan pie crust, if using.
- Grab a small bowl and whisk the 2 large eggs with a whisk until beaten and combined. Set aside.
- In a large mixing bowl, add in the 3/4 cup of brown sugar and the can of pumpkin purée, scooping out all of the puree thoroughly with a spatula.
- Next, splash in the can of evaporated milk and add in the 2 whisked eggs. Now sprinkle in the warming spices and salt. Sprinkle in the ground cinnamon, ground ginger, the pumpkin pie spice, the ground allspice, and baking salt.
- Using a handheld beater or whisk, beat everything together until combined.
- Fill the crust with the pumpkin pie filling. If desired, wrap the edges of the pie crust with strips of foil to prevent burning. Do this especially if using your own pie crust with crimped edges, as sometimes the crust edges will burn in a hotter oven.
- Bake the pumpkin pie in a pre-heated 400 degrees F oven for about 1 hour.
- Let cool completely for 2 to 3 hours, or until room temperature, before slicing and serving.
Notes
The pumpkin pie is fully cooked when:
- You can tap the side of the pan to jiggle the filling and see that the center is set nicely.
- You can also very gently / lightly touch the center of filling and see that it doesn’t cave, but springs back slightly.
- During baking, the filling will puff up and then sink back down once out of the oven. This is normal.
Let cool completely for 2 to 3 hours, or until room temperature, before slicing and serving.
A completely cooled pie will set, slice, and show better, so be patient! Once completely cooled, top with whipped cream and a dusting of cinnamon, if desired. Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!