Simple Pumpkin Pie Recipe
Pumpkin Pie has always been one of my favorite desserts. I remember my Thanksgivings growing up when I would always look forward to the fresh pumpkin pies that we would make and then when I was old enough…the fresh pumpkin pies that I would make.
The recipe that I always used was my grandma’s recipe for Pumpkin Pie, which you can see in this Pumpkin Pie in a Jar recipe. It’s delicious and simple and full of flavor. Since I’ve been forced to remove gluten from my diet I’ve had to change up a few of my old favorites and the recipe I’m going to share with you today is perfect both for those that need to be gluten free or for anyone looking to enjoy a delicious (and simple) pumpkin pie recipe!
Simple Pumpkin Pie Recipe
What You Need:
- 1 cup Pumpkin Puree (you can use canned or Make Your Own)
- 1/2 cup Baking Mix (you can find my homemade baking mix by scrolling down this post, use all purpose gluten free flour for GF)
- 1 cup Evaporated Milk *See note below on making your own
- 1 tablespoon Butter, softened
- 1/2 cup Sugar
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- 2 Eggs
In a large bowl, whip together the eggs, vanilla, sugar, butter, and pumpkin pie spice.
Add in the evaporated milk, baking mix, and pumpkin puree, and mix well until everything is blended. Sometimes I like to use my electric mixers to make sure it’s mixed because I don’t like surprise pieces of pumpkin, especially if I’m using homemade puree.
Place the batter into a greased pie plate. Bake at 350 degrees for about 45 minutes or until a toothpick inserted into the center of the pie comes out clean. Remove from the oven and let the pie rest for about 20 minutes before placing in the fridge to chill. Don’t place right in the fridge or it may chill to fast and crack.
Of course, it tastes best when served with a dollop of fresh whipped cream!
*Making Evaporated Milk…..This little product is easy to make if you don’t have any on hand, it just takes some time. Simmer 2 1/4 cups of milk (I would recommend whole milk) down on the stove until you have 1 cup left. If you don’t have the time to make it you can always sub with 1/2 cup of whole milk and 1/2 cup of half and half. You can find more subs like this on my Frugal Substitutions page or in my book, Little House Living.
Pumpkin Pie not your thing or maybe you just want to make an additional pumpkin treat? Here are some recipes to try!
- Easy Pumpkin Cookies
- Easy Pumpkin Bread Recipe
- Pumpkin Zucchini Bread
- Pumpkin Bread, Cookies, or Cake
- Pumpkin Whoopie Pies
Do you make Pumpkin Pie for the holidays?