Description
A simple and classic pumpkin pie made with just a handful of ingredients, delivering rich flavor and a smooth, creamy texture perfect for any occasion.
Ingredients
- 1 can pumpkin pie mix
- 5 ounces evaporated milk
- 2 large eggs
- 1 unbaked 9-inch deep dish pie shell
- Cool whip or whipped topping (for serving)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin pie mix, evaporated milk, and eggs until smooth and fully combined.
- Pour the mixture into the unbaked 9-inch deep dish pie shell.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
- Remove from the oven and allow the pie to cool completely before serving.
- Serve with Cool Whip or whipped topping if desired.
Notes
- Ensure the pie is fully cooled before slicing for best texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a firmer filling, chill the pie for a few hours before serving.
- You can use homemade whipped cream as a substitute for Cool Whip.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
