Jason's Must-Have Pumpkin Pie

Servings: 6

Prep Time: 5 min

Cook Time: 1 hr

Description

Every Thanksgiving and Christmas, Mom would prepare two pies the day before to enjoy with the holiday family meal: Pumpkin and Apple. But one thing was certain—if there was no pumpkin pie, my older stocker Jason wouldn’t show up for dinner! This simple yet flavorful pie has become a cherished holiday tradition, marking the perfect sweet ending to a festive feast. Lightly spiced and perfectly creamy, it's best enjoyed with a generous dollop of Cool Whip to bring it all together.

Ingredients

Staples

0.666 cup Brown Sugar
0.5 teaspoon Salt

Spices And Herbs

1 teaspoon Ground Cinnamon
0.5 teaspoon Ground Ginger

Dairy And Eggs

1.5 cup Whole Milk
2 whole Egg

Canned Goods

15 ounce Pumpkin Purée
0.5 cup Evaporated Milk

Frozen Foods

8 ounce Pie Crust thawed
8 ounce Cool Whip thawed, for serving

Nutritional

calories345

carbohydrates48g

protein7g

fat14g

Step by Step Instructions

1
Preheat the oven to 425°F.
2
In a medium bowl, whisk together the pumpkin purée, brown sugar, cinnamon, ginger, and salt until well combined.
3
Add the eggs one at a time, whisking until fully incorporated. Then, gradually whisk in the whole milk and evaporated milk until the mixture is smooth.
4
Roll out the pie crust and fit it into a 9-inch deep pie dish. Pour the pumpkin mixture into the crust, smoothing the top with a spatula.
5
Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 45–50 minutes, or until a knife inserted in the center comes out clean.
6
Remove the pie from the oven and let it cool completely before slicing. Serve with a generous dollop of Cool Whip.