Imen Dridi This delicious pumpkin pie recipe by Joanna Gaines is a quick and easy dessert perfect for the holidays or any cozy gathering. With its creamy filling, warm spices, and simple ingredients you likely have on hand, it’s a crowd-pleaser. Serve it hot or cold, and don’t forget the whipped cream for an extra indulgent touch!
Ingredients Needed:
- 1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounce can canned pumpkin or fresh pumpkin puree
- 12 ounce can evaporated milk
How To Make Pumpkin Pie Recipe?
- Preheat the oven: Set your oven to 220°C / 425°F.
- Mix the filling: In a large bowl, beat 2 large eggs and 425g/15 oz canned pumpkin together until smooth. In a separate bowl, mix 150g/3/4 cup granulated sugar, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp ground ginger, and 1/4 tsp ground cloves. Add the dry mixture to the pumpkin mixture and stir well.
- Incorporate the milk: Gradually stir in 350ml/12 oz evaporated milk until fully combined.
- Prepare the pie shell: Place your unbaked pie crust into a 9-inch pie dish. Carefully pour the filling into the pie shell, making sure not to overfill.
- Bake the pie: Bake at 220°C/425°F for 15 minutes. Reduce the oven temperature to 175°C/350°F and bake for an additional 40–50 minutes, or until the center is set but still slightly jiggly. A knife inserted into the center should come out clean.
- Cool the pie: Allow the pie to cool completely on a wire rack before serving.
- Serve and enjoy: Garnish with whipped cream and caramel pecan topping, if desired. Enjoy!
Recipe Tips:
- Use a Deep-Dish Pie Crust: Ensure your crust is deep enough to hold all the filling without spilling. A standard 9-inch deep-dish crust works perfectly for this recipe.
- Room Temperature Ingredients: Let your eggs and evaporated milk come to room temperature before mixing for a smoother, creamier filling.
- Don’t Skip Preheating the Oven: Starting at a high temperature (425°F/220°C) helps set the crust and filling, giving the pie the perfect texture.
- Check for Doneness Correctly: Gently wiggle the pie to check if the center has a slight jiggle. It will firm up as it cools. Avoid overbaking, which can cause cracks.
- Cool Completely Before Slicing: Allow the pie to cool completely on a wire rack to set properly. Slicing too soon can make the filling runny.
How To Store Leftovers?
- Refrigerate: Let the leftover pumpkin pie cool to room temperature first. Then, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days.
- Freeze: Allow the pumpkin pie to cool completely before wrapping it tightly in plastic wrap and foil to prevent freezer burn. Freeze for up to 1 month. To thaw, move it to the refrigerator overnight.
Nutrition Facts
Serving Size: 1 slice (133g)
- Calories: 323
- Total Fat: 13g
- Saturated Fat: 2.6g
- Cholesterol: 35mg
- Sodium: 318mg
- Potassium: 222mg
- Total Carbohydrate: 46g
- Dietary Fiber: 2.4g
- Sugars: 25g
- Protein: 5.2g
Try More Joanna Gaines Recipe:
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 323
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 236g1180%
- Cholesterol 35mg12%
- Sodium 318mg14%
- Potassium 222mg7%
- Total Carbohydrate 46g16%
- Dietary Fiber 2.4g10%
- Sugars 25g
- Protein 5.2g11%
- Vitamin A 91 IU
- Calcium 65 mg
- Iron 6.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Joanna Gaines Pumpkin Pie Recipe
Description
This delicious pumpkin pie recipe by Joanna Gaines is a quick and easy dessert perfect for the holidays or any cozy gathering. With its creamy filling, warm spices, and simple ingredients you likely have on hand, it’s a crowd-pleaser. Serve it hot or cold, and don’t forget the whipped cream for an extra indulgent touch!
Ingredients
Instructions
- Preheat the oven: Set your oven to 220°C / 425°F.
- Mix the filling: In a large bowl, beat 2 large eggs and 425g/15 oz canned pumpkin together until smooth. In a separate bowl, mix 150g/3/4 cup granulated sugar, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp ground ginger, and 1/4 tsp ground cloves. Add the dry mixture to the pumpkin mixture and stir well.
- Incorporate the milk: Gradually stir in 350ml/12 oz evaporated milk until fully combined.
- Prepare the pie shell: Place your unbaked pie crust into a 9-inch pie dish. Carefully pour the filling into the pie shell, making sure not to overfill.
- Bake the pie: Bake at 220°C/425°F for 15 minutes. Reduce the oven temperature to 175°C/350°F and bake for an additional 40–50 minutes, or until the center is set but still slightly jiggly. A knife inserted into the center should come out clean.
- Cool the pie: Allow the pie to cool completely on a wire rack before serving.
- Serve and enjoy: Garnish with whipped cream and caramel pecan topping, if desired. Enjoy!
Notes
- Use a Deep-Dish Pie Crust: Ensure your crust is deep enough to hold all the filling without spilling. A standard 9-inch deep-dish crust works perfectly for this recipe.
- Room Temperature Ingredients: Let your eggs and evaporated milk come to room temperature before mixing for a smoother, creamier filling.
- Don’t Skip Preheating the Oven: Starting at a high temperature (425°F/220°C) helps set the crust and filling, giving the pie the perfect texture.
- Check for Doneness Correctly: Gently wiggle the pie to check if the center has a slight jiggle. It will firm up as it cools. Avoid overbaking, which can cause cracks.
- Cool Completely Before Slicing: Allow the pie to cool completely on a wire rack to set properly. Slicing too soon can make the filling runny.
Joanna Gaines Pumpkin Pie Recipe
