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Pumpkin Pie

This is the BEST pumpkin pie ever if you go exactly by the recipe! Impress your family and friends with your incredible baking skills! This recipe makes 2 pies, so keep one and share one! #pumpkinpie #sonomnom #bestpumpkinpieever


1 (29 oz) can of 100% pure pumpkin

1 (12 oz) can evaporated milk

3/4 cup heavy cream

3/4 cup half & half

1 1/2 cups sugar

4 large eggs

1 tsp salt

2 tsp cinnamon

1 1/2 tsp nutmeg

2 unbaked Pillsbury pie crusts (rolled in a box in dairy section-not in freezer!)


Mix dry ingredients in medium bowl.

In a stand alone mixer or with beaters, beat eggs. Stir in pumpkin and slowly add dry mixture while mixer is on. Turn mixer to low speed and gradually add evaporated milk, heavy cream and half & half. Set aside.

Remove pie crusts from the refrigerator. Unroll each crust and gently place each crust into a pie pan, smoothing them from the bottom up and shaping sides to edge of pie pan. Flute, press with fork, or leave edges smooth.

Preheat oven to 425° F

Pour pumpkin mixture into each pie pan, but be careful not to fill them too high. A good measure is to stop filling right below the crust design. Cover crusts but not top of pie with foil.

Place pie into oven (one at a time or they won't cook correctly) and bake 15 minutes. turn heat down to 350°F and bake for an additional 35-45 minutes. Remove pie from oven and place on a cooling rack.

Turn oven temp up to 425°F and repeat process above for the second pie. After second pie is baked, place on a cooling rack.

Place both pies in the refrigerator and cool until completely chilled before serving.

Cut pies into 8ths and serve ice cold with fresh whipped cream!

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