Go Back

Pumpkin Pie

Rachel Ballinger
This creamy pumpkin pie is so good that you don’t even need any whipped cream with it.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 8 Servings

Ingredients
  

  • 1 cup pumpkin purée
  • 1 heaping tbsp flour
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 unbaked pie crust

Instructions
 

  • Preheat oven to 425 degrees.
  • Sprinkle a little dusting of flour in the pie pan and place the pie crust in pie pan and crimp the edges.
  • In a bowl, use a hand mixer to beat together the pumpkin and the flour. Add the rest of ingredients and mix well. Pour into unbaked pie crust. Sprinkle the top lightly with cinnamon or pumpkin pie spice.
  • Bake at 425 degrees for 15 minutes and then at 350 degrees for 30 minutes or until the center is set and doesn’t jiggle too much. Do not let it boil.

Notes

This recipe doubled will make three pies in 9” disposable foil pans. Perfect for gifting to someone or taking to a potluck.  
Keyword dessert, pie, Pumpkin