Easiest Pumpkin Pie Recipe

 Easiest Gluten-Free Pumpkin Pie Recipe

It's February and the holiday season is over but you still have a few canned pumpkins in your pantry.  I run into this situation all the time.  The canned pumpkin that I never know what to do with is just sitting in the pantry.  Of course, there are so many ways to use canned pumpkin and my favorite is this absolutely delicious pumpkin pie.  I have tried many pumpkin pie recipes over the years and this one is my favorite by far!  It is even better than the recipe I have with roasted pumpkin and I have no idea why that is.  But this recipe uses more spices which is probably why I love it so much.  Cinnamon, cloves, ginger, and pumpkin pie spice are abundant in this pie and that is probably why I just love this recipe.  I am sure that instead of using a canned pumpkin, you can easily just make and puree your own.  I would suggest using a blender to do that so the pumpkin is pureed.  

I usually get a gluten-free pie crust from Trader Joe's or Whole Foods and it comes out light and flaky.  So this is also a gluten-free recipe for pumpkin pie too. Aside from all the spices, I always have cans of evaporated milk in my pantry for this very special dish.  Evaporated milk is probably what gives this pie its pudding-like consistency.  When you are done mixing all the ingredients, the mixture you pour into the pie is pretty thin and it's almost impossible to imagine how it will thicken up in the oven...but it does!  It magically becomes a firm pie that you can cut easily into serving portions.  

This pumpkin pie would go amazingly well with homemade whipped cream (I'll have a recipe for this too) or vanilla ice cream.  But the thing I love about this particular pie is how smooth and light it tastes.  This is not a heavy thick pumpkin pie, but a light and creamy one.  

The first thing you need to do is gather all your ingredients.

I also have in my freezer Gluten-Free Pie Crusts from either Trader Joe's or Whole Foods.  That makes this a gluten-free pie!  I love these gluten-free pie crusts as they give the pie a light and flaky taste which pairs well with the custard texture of the pumpkin pie.

So yes, you would use a 9-inch pie crust.

In a large or medium size bowl, mix the pumpkin puree or canned pumpkin with the sugar and all the spices.  I also add the salt.

Then slightly whisk two eggs together in a small bowl.  Add the evaporated milk to the mixture and mix everything together.  Pour mixture into the gluten-free pie crust and place in oven.

Bake in the oven at 425 degrees for 15 minutes and then decrease the temperature to 350 degrees and bake for an additional 35-40 minutes.  The pie should be soft but easily able to cut into serving slices.  This is my favorite pie and the flavors of all the spices meld well together!  My pie lasted a few hours in the house.  Enjoy!

I had a few cranberries on hand for my next dish, cranberry crumble.  It made a cute decoration.

See how beautiful the pie looks!  This is an untouched picture.  The pie holds together well and is not runny.  So even if it is a very thin batter, it comes out perfect!

Ingredients:

1 15 oz can pumpkin puree

3/4 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp ginger

1/4 tsp cloves

1/2 tsp salt

3/4 cup sugar

3/4 cup evaporated milk

2 eggs, slightly beaten

1 9-inch pie crust

Instructions:

Mix pumpkin, sugar, and spices together.  Add the remaining ingredients.  Mix thoroughly incorporating all the evaporated milk, pumpkin, and eggs.  Pour into pie shell.  Bake at 425 degrees for 15 minutes.  Lower heat to 350 degrees and bake for 35 to 40 minutes.  Thoroughly cool prior to serving.  Enjoy!