Pumpkin Pie Recipe is full of robust fall flavors, including cinnamon, nutmeg and brown sugar.
This recipe has been made by thousands in my Pumpkin Magic Cake recipe, so I thought I would re-share the recipe in it’s original pie form.
I’ve been making this pumpkin pie recipe for several years now, and it is ALWAYS a hit!
Every holiday table should have at least one pumpkin pie on it, and I’m letting you know right now, this one will not disappoint.
The recipe couldn’t be any easier either. Just add all the ingredients to a large bowl and whisk to combine.
I like to use an electric mixer and try to run it for a couple minutes to get the mixture nice and fluffy.
Since I include a little heavy cream with the traditional evaporated milk, it’s a nice and rich pie that’s filled with that delightful pumpkin pie spice.
When you make the pie, you can use either a store-bought pie crust dough, such as Pillsbury, or you can make your own pie crust.
With a flaky crust and a rich and perfectly spiced pumpkin pie filling, you’re sure to have success when the big dinner comes.
The filling recipe is the same filling that I use in my Pumpkin Magic Cake and Chocolate Pumpkin Magic Cake. It’s also the same filling for my Pumpkin Pie Bars so you know it’s been tested and approved. Award winning, even!
Don’t miss out on this delicious classic pie recipe!
Don’t forget to PIN the recipe to SAVE it!