Classic PUMPKIN PIE recipe | Anitas Delights

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.

Preheat the oven to 425 degrees Fahrenheit.

Brush the top of the pie crust with egg wash.

Parbake the pie crust for 10 minutes to prevent sogginess.

Add parchment paper on top of the pie crust and place pie weights or dried beans on top.

In a bowl, mix the pumpkin puree, eggs, brown sugar, and granulated sugar until well combined.

Add cornstarch, salt, pumpkin pie spice, vanilla extract, heavy cream, and evaporated milk to the mixture and mix until smooth.

Remove the parbaked pie crust from the oven and pour the filling into the crust.

Brush the edges of the pie crust with more egg wash if desired.

Bake the pie at 425 degrees Fahrenheit for 15 minutes, then reduce the temperature to 350 degrees Fahrenheit and bake for an additional 50-60 minutes.

Check the pie; the center should be slightly jiggly but the edges should be set.

Let the pie rest at room temperature for about an hour, then refrigerate for at least 3 hours to set completely.

Serve with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens