Easy Pumpkin Pie Recipe

Name: Easy Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 (9-inch) frozen unbaked deep dish pie crust {1 refrigerated pie crust from 14.1-ounce package}; 2 eggs, well beaten; 1/2 cup firmly packed brown sugar; 2 teaspoons McCormick® Pumpkin Pie Spice; 1 tablespoon flour; 1/2 teaspoon salt; 1 can (15 ounces) pumpkin; 1 teaspoon McCormick® All Natural Pure Vanilla Extract; 1 can (12 ounces) evaporated milk

By: McCormick Kitchens

Made With:

Classic Pumpkin Pie is based on a recipe from The McCormick Spices of the World Cookbook. If you prefer a spicier pumpkin pie, increase the spice to 1 tablespoon Pumpkin Pie Spice.

Recipe Info

Prep Time:

10m
Cook Time:

55m
Ingredients:

9
Servings:

8
User Rating:

Ingredients

1 (9-inch) frozen unbaked deep dish pie crust - Substitutes1 refrigerated pie crust from 14.1-ounce package
2 eggs, well beaten
1/2 cup firmly packed brown sugar
2 teaspoons McCormick® Pumpkin Pie Spice
1 tablespoon flour
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 can (12 ounces) evaporated milk

Nutrition Information

(per serving)

Calories 254
Carbohydrates 34 g
Cholesterol 72 mg
Fiber 2 g
Protein 7 g
Sodium 306 mg
Total Fat 10 g

Classic Pumpkin Pie is based on a recipe from The McCormick Spices of the World Cookbook. If you prefer a spicier pumpkin pie, increase the spice to 1 tablespoon Pumpkin Pie Spice.

Key products

McCormick® Pumpkin Pie Spice, 1.12 oz

$8.99

Unit price: per

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

Instructions

Preheat oven to 425°F. Place frozen crust on large foil-lined sheet pan. (To prepare using refrigerated pie crust, prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate.)
Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin and vanilla. Gradually add evaporated milk, mixing well. Pour into pie crust.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted in center comes out clean.
Serve warm or cold. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store covered in refrigerator.