This easy pumpkin pie recipe is better than Libby's pumpkin pie! No need to pre-bake the refrigerated pie crust, which means this pie comes together very quickly.
Cuisine: American, Thanksgiving
Keyword: easy pumpkin pie, easy pumpkin pie recipe, libby's pumpkin pie recipe, pumpkin pie, pumpkin pie recipe
Servings: 8- 10 servings
Author: Nikki Gladd
1unbaked refrigerated pie crust, thawed according to package directions
15oz.can pumpkin puree
1cuppacked dark brown sugar
1tablespoonpumpkin pie spice
Adjust oven rack to lowest position. Preheat oven to 375°F. Line 9-inch pie plate with refrigerated pie crust; set side.
In a large saucepan, whisk together the pumpkin, brown sugar, spice and salt. Cook over medium-high heat for about 5 minutes until thick and shiny, stirring constantly. Whisk in the heavy cream and milk, bring to a simmer.
In a separate bowl, whisk the eggs virgorously together, then slowly add the pumpkin mixture to eggs while constantly whisking. Pour mixture into pie plate.
Bake for 30 to 40 minutes until edges are cracked and filling is puffed and dry looking. Cool on wire rack for at least one hour.
Serve warm, room temperature or cold.
Top with whipped cream, if desired.
For a prettier presentation, try fluting the edges of the crust with your fingers before filling. You can find YouTube videos to teach you, it's easy!
Nutrition information is an estimate only based on 1 pie = 8 servings.