Easy Pumpkin Pie Recipe
Easy pumpkin pie, made simple — The Perfect Pumpkin Pie, Fluffy Pumpkin Pie Dip, pumpkin pie cheesecake, Pumpkin Pie Bars — for busy fall weeks.
★ appetizer
appetizerIngredients
- 15 oz Pumpkin Purée
- 8 oz Whipped Cream Cheese
- 5 oz Heavy Whipping Cream
- 1/4 cup Brown Sugar
- 1/2 cup Powdered Sugar
- 1 tsp Pumpkin Pie Spice
Instructions
- 1Combine all of the ingredients in a large bowl. Whip with a hand mixer for about a minute. Scrape the sides and mix for an additional 30 seconds or until smooth and thoroughly combined.
- 2Serve immediately with a dash of cinnamon or cover and store in the refrigerator to enjoy later. 🎃
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Open in Pepper →Pumpkin Pie Without The Fuss
Pumpkin pie is the dessert everybody at the table already knows. One can of purée, a little spice, and you have something that tastes like fall without standing over the stove all evening.
Cooks on Pepper reach for this collection in October and November, when there's a potluck Friday, a church supper, or a Thanksgiving table that needs two desserts instead of one.
Every recipe here starts with pumpkin purée and goes its own direction: The Perfect Pumpkin Pie for the classic slice, Fluffy Pumpkin Pie Dip for a party, No Bake Pumpkin Pie Cheesecake when the oven is full, and Pumpkin Pie Bars made with a box of yellow cake mix.
Quick Tips
- 1
Bake until barely set
Pull the pie when the outer 2 inches are firm and the center still jiggles like gelatin, about 45 to 55 minutes. It finishes setting as it cools.
- 2
Chill before slicing
Cool the pie at room temperature 2 hours, then refrigerate at least 3 more. Warm custard slumps the second you cut it.
- 3
Soften the cream cheese
Leave cream cheese on the counter 30 to 45 minutes before mixing dips and no-bake cheesecakes. Cold blocks leave lumps you can't beat out.
- 4
Blot the canned pumpkin
Press the purée with a paper towel or cook it in a skillet 5 minutes to drive off water, especially in bars and no-bake fillings.
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