For this pumpkin pie recipe you don’t need to buy a prepared crust, and no rolling is necessary. You start by making a simple press-in crust, then assemble a simple filling from canned pumpkin purée, spices, eggs, and condensed milk—it takes only a few minutes to mix. Pop it in the oven for an hour, and what you get is a proper pumpkin pie to end Thanksgiving or other holiday dinners. Serve with Easy Whipped Cream.
Make-ahead note: This pumpkin pie can be made and refrigerated up to 1 day in advance. Let it come to room temperature before serving.
For the pie:
For a light-bodied, low-tannin red that pairs very well with many dishes, try the 2012 Jeff Hill Pinot Noir. This light and earthy California Pinot Noir is incredibly versatile.Shop on Glassful ›