Simple Rustic Pumpkin Pie

5 from 2 votes

This recipe makes one 9" pumpkin pie. This recipe gives you instructions for the full time- raw pie dough crust to the final bake with the filling. You may use a prebaked or pre-made pie dough crust if you like and just skip the 1st section of the instructions.

Prep Time2 15

Cook Time1 30

Total Time3 45

Course: Dessert

Cuisine: American

Keyword: Holiday, Pie, pumpkin, pumpkin spice, Thanksgiving

Servings:

Calories: 404kcal

Author: Katia

Equipment

Ingredients

1 pie dough crust for 9" pie pan chilled in the refrigerator

Pumpkin Pie Filling

1- 15 oz can 100% pure canned pumpkin
1- 14 oz can sweetened condensed milk
1/4 cup brown sugar
1 Tbsp pumpkin pie spice mix
1 tsp pure vanilla extract
1/4 tsp salt
2 large eggs
*optional- glaze the exposed raw pie crust with a little milk or egg wash.

Instructions

Instructions for Pre-Baking Pie Crust (You may skip this section if you have a pre-baked crust already)

Roll out refrigerator chilled pie dough to about 13" in diameter on a floured surface.
Gently transfer the pie dough to pie pan, letting the edges overhang. Then trim, crimp or pinch the edges as you like making sure to leave about an inch to inch and a half over the edge for shrinkage.
Pierce the bottom and sides of the dough with a fork a few times evenly throughout the sides and bottom of the dough.
At this time preheat your oven to 350 degrees.
Return the plated dough to the refrigerator for at least 15 minutes to re-chill.
Cut out a piece of foil to fit the bottom of the pie dough. Once the dough is done chilling line the bottom of the dough with the foil, topping with dried beans or baking weights.
Bake the pie dough with the weights for 15 minutes, till edges are just starting to golden.
Remove the weights (I like to use a small measuring cup to scoop them out) and return the pie dough to the oven and bake another 10-15 minutes (once the bottom just starts to golden.
While the dough is baking this 2nd time make your pie filling.
Raise oven temperature to 425 degrees.
Let the dough cool while the oven heats and until the pan is cool enough to handle.

Pumpkin Pie Filling & Baking

Pre-heat oven to 425 degrees with a baking sheet in it (To place your pie on during baking)
Add pumpkin, condensed milk, brown sugar, pumpkin pie seasoning, vanilla, and salt to a medium mixing bowl and whisk together. Then whisk in the eggs.
Carefully pour your pumpkin pie filling into your prepared pie dough.
Place the pie on the baking sheet on the lower rack in the oven. Bake the pie for 15 minutes, then decrease your temperature to 350 degrees.
Bake the pie for 45 more minutes or until only the center is slightly jiggly.
Once baking is complete, turn off the oven, crack open the oven door to let it cool slowly to keep it from top from cracking.
After about an hour, transfer it to a rack and allow it to cool to room temperature till ready to serve or refrigerate.

Notes

Serve with whipped cream

Nutrition