Classic Pumpkin Pie Recipe ~ Noreen's Kitchen

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers a dairy-free option, while whole milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can reduce refined sugar intake, while brown sugar is typically cheaper.

Introduce the recipe and ingredients with Molly's help.

Measure and add 1 and 1/2 cups of pumpkin to the mixing bowl.

Add 1 14 oz can of evaporated milk to the bowl.

Crack and lightly beat 2 eggs before adding them to the mixture.

Add 1 cup of sugar and stir to combine.

Add 1/2 teaspoon of salt (optional) to enhance flavor.

Add 1 tablespoon of pumpkin pie spice to the mixture.

Whisk all ingredients together until well combined.

Preheat the oven to 350°F.

Pour the mixture into a deep 9 inch pie shell placed on a baking sheet.

Carefully place the baking sheet with the pie into the oven.

Bake for 45 minutes and check for doneness.

Remove the pie from the oven and place a pie shield on it if desired.

Let the pie cool until it settles, then transfer it to a cooling rack for a couple of hours.

Serve the pie topped with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens