Pumpkin pie is a must-have on everyone's Thanksgiving table. I love this recipe because the custard is soft and smooth and doesn't require the use of canned milk. But it's also simple enough that my children can practically make it all by themselves. Brown sugar gives it plenty of rich caramel flavor, while its comforting aroma says, "Welcome home." You'll definitely want to save room for a slice…or two.
- Preheat oven to 450 degrees. Roll out crust and ease into 9-inch pie plate without stretching. Trim edges to 1/2 an inch over the edge and fold under. Crimp as desired. Cut any scraps into decorative shapes for embellishment later. Chill pie in the refrigerator for 15 minutes.
- While crust is chilling, make filling. Whisk together puree and sugars until smooth. Add cream, half and half and eggs and mix thoroughly. Whisk in pumpkin pie spice.
- Remove crust from fridge and pour pumpkin mixture carefully into crust. Place in the middle rack of the oven and bake for 8 minutes. Reduce heat to 325 degrees and bake for 45-50 minutes more, or until the center is soft-set. It should still jiggle some and will continue to set as it cools. A knife inserted one inch from the crust should come out clean.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.
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Absolutely DE-LISH! I'm headed to the store so I can make it again now! I love pumpkin pie, and am pretty critical of most that I taste. This one was GREAT. Very smooth, just the right amount of sweet and just the right amount of spices.
Kate and Karis helped me measure, pour, and mix the ingredients together,then I poured it all in the pie crust and put it into the oven. It's the easiest pumpkin pie I've ever made.
My husband, who normally doesn't like pumpkin pie or pumpkin anything, loved this pie - he even ate a second helping! He said that the pumpkin flavor wasn't as overwhelming as in some recipes and that's why he liked it. (I don't care why, I'm just thrilled to find a recipe for it that he likes!)