Recipe by McCormick® Holiday
"The reviews are in -- everyone is raving about this fabulously easy pumpkin pie."
Watch video tips and tricks
frozen unbaked (9-inch) deep dish pie crust
1 (15 ounce) can
1 (14 ounce) can
sweetened condensed milk
McCormick® Pumpkin Pie Spice
Vanilla Whipped Cream (recipe follows)
My youngest son and I made this pie together. Because I'm low on time and energy, I used a refrigerated pie crust. We mixed the pie filling in my Kitchen Aid mixer, it was less than five minutes to make it. We followed the recipe exact. This pie was done baking at five minutes before the fourty minutes was up. Gorgeous pie, VERY VERY good. This recipe's a keeper. NOTE: For those of you who want a pie that tastes like pumpkin that's lightly sweetened, this one is for you.
This has been my "go-to" recipe for years, it's never failed me. To keep the pies from cracking while baking, I always put a pan of water on the bottom rack
Tried this pie at a pre-Thanksgiving "pie testing" at work. It's really good! I think the McCormick Pie Spice must be the perfect blend of spices (which makes it easy for a person like me who always seems to be missing at least one of the spices when it comes pie making time).
We tried it with Graham Cracker crust. The condensed milk makes it very hearty and the spice gave it a nice kick!
Mmmm...this is very good pumpkin pie. I used a pre-made graham cracker crust, and it really took 5 minutes to make. Easy as pie. :) Next time I'll use a homemade crust. My favorite is Chef John's Easy Homemade Pie Crust.
This recipe is excellent as is. Here are some helpful tips: 1) cover the edges of the pie crust with foil and pre-bake it in the oven until it's half way cooked so that the crust does not get soggy and cooks through all the way. 2) heat the pumpkin on the stove with the spices. This gets rid of the canned taste, lets some of the excess water evaporate and gives the spices a richer taste. 3) let the cooked pumpkin rest for a few minutes and then incorporate the condensed milk into the warm pumpkin. Allow that to cool and then add in the beaten eggs. This will give the pie a creamy consistency. 4) add the filling into the pie crust and leave the foil in place over the edges of the pie. Bake at 350. About halfway through baking, remove the foil to brown the edges. Bake for 30-35 mins total and then turn off the oven to let the pie cool in the oven. This will prevent the filling from cracking.
You just can't get any easier than 5 simple ingredients. This pie is too good and too easy for it to just be made at Thanksgiving. It's an any night dessert!
* Percent Daily Values are based on a 2,000 calorie diet.
Signature Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Follow this quick and easy recipe for perfect pumpkin pie.
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.