Country Crock Pumpkin Pie Recipe

It’s the holiday baking season and I’ve been a busy baker! Already this season I’ve baked several dozen cookies, two cakes and 7 pies! One of the things I love doing this time of year is baking up a lot of homemade treats and then I donate them to a local assisted living home. The senior adult residents love getting homemade baked goods and they really appreciate them and my visits!

Last week I made 5 homemade pumpkin pies and I used one of my favorite recipes from Country Crock. Here is their recipe and it will make approximately 8 servings. You can visit the Country Crock web site to grab the recipe or get it below.

Country Crock Pumpkin Pie

Crock Pumpkin Pie Recipe

1 cup firmly packed light brown sugar
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
1/2 tsp. ground ginger
2 large eggs
1 can (15 oz.) pumpkin
1 1/2 cups milk
* Flaky Pie Crust (recipe below)

Preheat oven to 425°.

Combine sugar, salt and spices in small bowl; set aside.
Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Pour into Flaky Pie Crust.
Bake 15 minutes. Decrease oven temperature to 350° and bake 45 minutes or until knife inserted near center comes out clean. (If crust is browning too quickly, cover edges with aluminum foil.) Cool on wire rack 2 hours. Chill, if desired.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!

For Flaky Pie Crust, combine 1 cup all-purpose flour, 1-1/2 tsp. sugar and 1/4 tsp. salt in medium bowl. Blend in 6 Tbsp. Country Crock® Spreadable Sticks with pastry blender or two knives to form coarse crumbs. Add 2 to 3 Tbsp. ice water, 1 Tbsp. at a time, and mix with fork until dough forms. Knead dough with lightly floured hands until mixture forms a ball. Roll out dough on lightly floured surface from center to edges, forming a 12-inch circle. Press into 9-inch pie plate. Fill.

Shelly's Signature

Disclosure: Shelly received a free tub of Country Crock to use for this feature and recipe. No monetary compensation was received.

Comments

  1. ellen beck says:

    Now I have visions of pumpkin pie in my head 🙂 This looks delicious. I usually make one or two pumpkins a year as our neighbor grows the small sweet ones. My garden hates squash oof any kind ut luckily his doesnt. I have a few left, I might give this a whirl this weekend.

  2. Tamra Phelps says:

    I’m not a pumpkin fan, but we always have them over the holidays because everyone else just loves them. My Mom will like this recipe!

  3. I just roasted three of our left over pumpkins! I have pumpkin puree coming out of my ears! My family loves pumpkin pie. I am going to have to try this recipe! Thanks for sharing!!

  4. i just bought some canned pumpkin and was going to look for a recipe….and then here it is…like magic. thanks

    • I really like the “texture” of this pie. Some pumpkin pies are too mushy in the center but this one makes a really nice pie with a great texture to it. Smooth & creamy without being mushy!

  5. Pumpkin Pie is my favorite. I really love this time of the year and trying out new ways to eat pumpkin. I would love to try this recipe with some coconut cream on top.

  6. This recipe sounds so good. To be honest I have never made my own before but I really want to. I know the homemade pies are so much better that the store bought ones but I just never have the time. I think I could actually follow this recipe thanks for sharing and have a nice day.