Easy Pumpkin Pie | Flavor Makers Series | McCormick

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Add salt to flour in a bowl and blend with a fork.

Use a pastry cutter to break up cold butter into the flour until it resembles pea-size portions.

Add McCormick Vanilla Extract to the mixture.

Add water one tablespoon at a time until the dough comes together, testing with fingers to check consistency.

Wrap the dough in plastic wrap and form it into a ball, then refrigerate for 30 minutes.

Roll out the chilled pie crust between two sheets of parchment paper until it's 1/8 inch thick.

Flip the rolled crust onto the pie plate and gently press it down.

Trim the excess crust and flute the edges with fingers.

Combine canned pumpkin, sweetened condensed milk, eggs, and McCormick Vanilla Extract in a bowl.

Add McCormick Pumpkin Pie Spice to the mixture and blend until well incorporated.

Pour the filling into the prepared pie crust.

Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 40 minutes until set.

Let the pie cool before slicing and serving with fresh whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens