Pumpkin pie is always a favorite in our house. It’s creamy, perfectly spiced, and simple enough to make year after year without changing a thing. My husband likes to eat a slice for breakfast when I make it.
Related: Pumpkin Cookies
Ingredients
Pumpkin Purée
The base of the pie, creating a smooth, creamy texture and classic pumpkin flavor.
Milk
Thins the filling and helps create a soft, custard-like consistency.
Eggs
Provide structure and help the pie set while staying creamy.
Brown Sugar
Adds sweetness with a subtle caramel flavor.
Maple Syrup
Brings natural sweetness and warmth that pairs beautifully with pumpkin and spices.
Cornstarch
Helps thicken the filling so it slices cleanly without being dense.
Vanilla Extract
Enhances the overall flavor and adds warmth.
Pumpkin Pie Spice
A blend of warm spices that gives the pie its classic fall flavor.
Instructions
Mix sugar, syrup, pumpkin, eggs, and milk until well blended
Add cornstarch, pumpkin pie spice, and vanilla and mix
Pour the mixture into the par-baked crust
Bake at 375 for 55-60 minutes. Don’t over bake! The middle should jiggle a bit.
Related: Pie Crust
Pumpkin Pie
Ingredients
- 15 oz pumpkin purée
- 1 cup Milk
- 3 Eggs
- 1/4 cup Brown sugar
- 3/4 cup Maple syrup
- 1 tbsp Cornstarch
- 2 tsp Vanilla extract
- 1 tsp Pumpkin pie spice
- Crust
Instructions
- Mix sugar, syrup, pumpkin, eggs, and milk until well blended
- Add cornstarch, pumpkin pie spice, and vanilla and mix
- Pour the mixture into the par-baked crust
- Bake at 375 for 55-60 minutes. Don’t over bake! The middle should jiggle a bit.
