Easy Pumpkin Pie Recipe for Beginners

Pumpkin pie is the classic Thanksgiving dessert. Using canned pumpkin puree and a ready-made crust keeps it simple, even for first-time bakers.

Ingredients

• 1 unbaked pie crust (23 cm / 9 inch)
• 425 g (15 oz) can pumpkin puree (not pie filling)
• 350 ml (12 oz) can evaporated milk
• 2 large eggs
• 150 g (¾ cup) sugar
• 2 teaspoons pumpkin pie spice (or cinnamon, ginger and nutmeg)
• ½ teaspoon salt

Method

1. Heat the oven to 220°C (425°F).
2. Whisk all the filling ingredients until smooth.
3. Pour into the crust.
4. Bake for 15 minutes, then lower to 175°C (350°F).
5. Bake 35–45 minutes more, until the edges are set and the centre has a slight wobble.
6. Cool completely, then chill.

Serving

Serve chilled or at room temperature with whipped cream. Store in the fridge and eat within 3–4 days.

Make ahead

Pumpkin pie is best made the day before, which frees your oven for the turkey on the big day.