Easy Homemade Pumpkin Pie
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Servings: 8 servings
- Course: Dessert
A delicious twist on a classic favorite, this recipe is sure to be a hit during the holiday season.
Reynolds Kitchens tip
Here’s a classic favorite sure to spice up your holidays. Using disposable bakeware for this Easy Homemade Pumpkin Pie makes bringing to parties and family gatherings a breeze.
- 1 pre purchased piecrust for a 9-inch pie pan
- 2 cups uncooked dried beans
- 1 (15 ounce) can of pumpkin puree
- 4 large eggs, lightly beaten
- 3/4 cup light brown sugar, lightly packed
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 2 teaspoons grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- Whipped cream (optional)
PREHEAT oven to 400oF.
LINE a 9-inch Reynolds® Bakeware pie pan with the store-bought piecrust dough; crimp edge around rim of pie pan. Place pan with dough on a sturdy baking sheet.
PLACE 12-inch sheet of parchment paper over dough in pie pan. Carefully pour dried beans into center of parchment paper; spread beans into an even layer. Bake 15 minutes, until edges of crust start to brown. Lift parchment sheet with beans from crust and toss. Set piecrust on wire rack to cool.
WHISK together the pumpkin, eggs, brown sugar, cream, milk, orange zest, cinnamon, salt, ginger, and nutmeg, in a large bowl until completely blended. Pour the filling into the baked piecrust.
BAKE for 50 to 55 minutes, until the filling is set in the middle and a toothpick inserted in the center comes out clean.
COOL completely on wire rack. Serve with a dollop of whipped cream (optional).
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