Festive & Sweet

Perfect Pumpkin Pie

This Pumpkin Pie Recipe is perfect for fall and Thanksgiving! A smooth and creamy spiced pumpkin custard filling baked in a flaky pie crust.

Ingredients:

-pie crust -egg -milk -pumpkin puree -sour cream -evaporated milk -brown sugar -vanilla -all purpose flour -eggs -cinnamon -pumpkin pie spice -nutmeg -pepper -salt

1

Add the prepared pie crust dough to a 9-inch pie dish. In a small bowl, beat together the egg and milk and use a pastry brush to coat the pie crust with the egg wash. Discard excess egg wash. Set pie crust aside.

Add all of the filling ingredients to a blender and pulse until smooth. Pour the blended filling into a medium saucepan and cook over medium-low heat for about 5 minutes, stirring frequently. Place the pie pan on the baking sheet. Then pour the filling into the pie crust. Use a pie crust shield around the edge of your crust to prevent it from burning.

2

Bake the pie for 15 minutes and then REDUCE HEAT to 350°F and bake for an additional 20 to 25 minutes. Gently, remove the pie crust shield after the first 15 minutes.

3

4

Once cooked, remove from oven and allow to cool completely for about 3 to 4 hours before slicing. Once cooled serve with whipped cream. Pumpkin pie should be consumed at room temperature the day it is made or stored covered in the refrigerator for up to 4 days.

Expert tip: Use a crust shield. This will help prevent the edges of your pie crust from burning while baking. You can buy a Silicone Crust Shield that is reusable. The small investment is worth saving your sanity over using aluminum foil!

Check out these other five-star recipes!

Pumpkin Whoopie Pies

Pumpkin Cheesecake Bars

Pumpkin Dump Cake

Head to Sugar and Soul for more delicious recipes like this!