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A freshly baked pumpkin pie with a golden crust.

Quick way to grow Pumpkin Pie

This recipe is not for growing pumpkin pie, but for making it quickly. It's a delicious and easy dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 count pre-made pie crust
Filling
  • 15 ounces canned pumpkin puree
  • 12 fluid ounces evaporated milk
  • 2 count large eggs
  • 0.75 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt

Equipment

  • 9-inch pie dish
  • large mixing bowl
  • whisk
  • oven
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and prepare the pie crust by placing it in a 9-inch pie dish.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.
Baking
  1. Pour the pumpkin mixture into the prepared pie crust and bake for 15 minutes at 425°F (220°C).
  2. Reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until a knife inserted near the center comes out clean.
Cooling
  1. Let the pie cool completely on a wire rack before serving, which allows the filling to set properly.

Notes

For an extra touch, serve with a dollop of whipped cream or a sprinkle of extra cinnamon.