Creamy  Pumpkin Pie

Why You Will Love It

Creamy custard - This recipe uses half and half instead of evaporated milk, which makes it extra creamy! One bowl - No electric mixer needed! It's so easy! Make ahead - Bake it up several days ahead for an easy Thanksgiving day.

Simple Ingredients

1. Fill an unbaked pie shell with pie weights or dry beans and par bake.

2. Whisk the filling ingredients in a large bowl.

3. Pour filling into the pie shell.

4. Bake for 50-60 minutes, then cool.

Make Ahead Tips

Pumpkin pie should be stored in the refrigerator. Cover it tightly with plastic wrap and refrigerate for up to 4 days. You can also freeze pumpkin pie. Cool the pie completely and then wrap it in several layers of plastic wrap. Store it in the freezer for up to one month. To thaw, place n the refrigerator overnight.


Sign up for recipes  & tips delivered straight to your  inbox every  Sunday!