How To Make the Easiest Ever Pumpkin Pie

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.

Roll out the pie crust and lay it in the pie dish.

Poke the bottom of the crust to allow steam to escape.

Line the crust with parchment paper and add pie weights.

Blind bake the crust in a 400°F oven for about 15 minutes.

Combine 1 jar and 1/3 of pumpkin pecan butter, 2 cups evaporated milk, and 4 eggs in a bowl.

Mix until combined using a whisk.

Let the pie crust cool for about 15 minutes after baking.

Remove the pie weights from the crust.

Fill the crust with the pumpkin filling and tap to release air bubbles.

Bake the filled pie in a 325°F oven for about 1 hour until the edges are set but the middle jiggles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens