Pumpkin pie is a classic dessert pie that you typically see served at Thanksgiving, Christmas and/or New Year’s holiday meals. It’s one of the easiest dessert pies to make utilizing canned pumpkin puree. Although, you could stand in the kitchen for hours cooking down and making your own puree from a fresh pumpkin if you choose. I choose to do it the easy way!
You can serve pumpkin pie chilled or at room temperature. My family prefers it chilled with a big spoonful of frozen whipped topping on the top. Some people will serve it with a scoop of vanilla bean ice cream on top. Either way, the classic pumpkin pie is a staple on our holiday dinner table.
The Best Classic Pumpkin Pie Recipe
1 1/2 cups pumpkin puree
1/2 cup milk
1/2 can evaporated milk
1/2 cup light brown sugar
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 large eggs, well beaten
1 teaspoon butter, softened
2 unbaked pie shells
Preheat oven to 350 degrees F.
In a large mixing bowl combine together the dry ingredients first and then add-in the moist ingredients one at a time, mixing after each addition with an electric hand mixer. Beat until the batter is creamy and smooth. Pour batter into 2 unbaked pie shells.
Place the the pies into a 350 degree F preheated oven. Bake for 25 to 30 minutes or until the center of each pie is done. Remove from the oven and let pies cool on a wire baking rack. Once cool, cover and refrigerate them until serving time.
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