The season of pumpkin flavor anything is here! Could you believe it? The other day I was walking through the local grocery store in my city, and I noticed they were selling pumpkin flavored coffee and I could not believe how fast this year is going by. The holidays are coming up and we all know what that means. Family is coming into town time to make some delicious pumpkin pie!
For this pumpkin pie recipe you don’t need to buy a prepared crust, and no rolling is necessary. You start by making a simple press-in crust, then assemble a simple filling from canned pumpkin purée, spices, eggs, and condensed milk—it takes only a few minutes to mix. Pop it in the oven for an hour, and what you get is a proper pumpkin pie to end Thanksgiving or other holiday dinners. Serve with Easy Whipped Cream.
Side note: This pumpkin pie can be made and refrigerated up to 1 day in advance. Let it come to room temperature before serving.
Instructions for the crust:
1.Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.
2.Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
Instructions for the pie:
1.Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating.
2.Place all of the ingredients except the whipped cream in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.