Pumpkin Pie

I’ve never been the biggest fan of pumpkin pie. Typically, I can only eat it if it’s drowning in whipped cream. But this recipe is so good that I even taste the raw batter and enjoy it.

I love to make extra pies to give to friends and neighbors as gifts for Thanksgiving. I usually make them ahead of time because they can be kept in the freezer until it’s time to bake them.

Follow my pie crust recipe to make the best pie crust for this pumpkin pie

Preheat oven. Make the Pie crust and roll it into a pie pan. Then, put all of the pie filling ingredients into a bowl and whisk until fully incorporated. Pour the ingredients into the pie pan. Bake for 50-55 minutes. The outside should look set, but the inside will still look under baked, but don’t worry. Let the pie sit for an hour then enjoy or put it in the fridge for a few hours if you prefer it cold. Add whipped cream and enjoy!