Thanksgiving, the time of year when we all gather ’round the table and give thanks for… well, pie. There’s something irresistible about the classic, spiced allure of a pumpkin pie, but let’s be real, not all of us are eager to embark on a culinary quest to make it from scratch.
Fear not, fellow pie enthusiasts, for we’ve got you covered with a lazy pumpkin pie recipe that’ll make Martha Stewart raise an eyebrow and say, “Why didn’t I think of that?”
Pumpkin Pie Simplicity at Its Finest
We believe in keeping things simple, so here’s what you’ll need:
- an unbaked store-bought pie crust (because who has the time or patience to wrestle with dough?)
- a can of pumpkin puree,
- some sugar,
- a sprinkle of spices (we’re talking cinnamon, ginger, cloves, and nutmeg),
- eggs, and
- a can of evaporated milk.
That’s it. No need to summon your inner pastry chef, or worse, engage in an epic flour battle with your kitchen.
How to Make a Pumpkin Pie: The No-Fuss Method
- Begin by preheating your oven and placing your store-bought pie crust into a pie dish – it’s like a lazy baker’s dream come true. While some may argue about the merits of homemade crusts, we know that store-bought crusts mean more time to sip your favorite beverage (here’s ours BTW) and catch up on the latest episode of whatever it is you’re binge watching. Convenience, my friends!
- Next, whip up a super-simple pumpkin pie filling by mixing canned pumpkin, sugar, a dash of warm spices, eggs, and evaporated milk. It’s basically a flavor party waiting to happen.
- Pour that luscious mixture into your pie crust and pop it in the oven.
- While your pie bakes to golden perfection, take this time to relax, put your feet up, and ponder life’s mysteries.
- After it’s done baking, allow it to cool, slice, and savor. There you have it – a delicious pumpkin pie that’ll make you the hero of Thanksgiving, and you didn’t even break a sweat.
- So, go ahead, embrace the lazy side of baking and enjoy a slice (or two) of our laid-back pumpkin pie.
- Drizzle and Dazzle: Elevate your pie game with drizzles of hot fudge, caramel, or maple syrup. You’re not just serving pumpkin pie; you’re hosting a dessert masterpiece. .
- Nutty Nonsense: A handful of chopped nuts (we’re talking about pecans, almonds, or walnuts) sprinkled over your pumpkin pie adds a delightful crunch.
- Whipped Cream Whimsy: It’s a known fact that whipped cream goes hand in hand with pie. But let’s step it up a notch. Grab a can of whipped cream and create a work of art on top of your pie. Squiggles, swirls, maybe even spell out “PIE.”
- Ice Cream Frenzy: Yeah, vanilla ice cream is the classic companion, but why stop there? Go wild and scoop out a few other flavors – maybe some butter pecan or salted caramel.
MORE IDEAS TO GET THE PARTY STARTED:
Holiday Pomegranate Gin & Tonic: Grab your glasses; we’re mixing up a holiday gin and tonic that’s so simple, even your cat could do it. Well, almost.
Caramelized Nut Pinecone Cheeseball: Prepare to impress your guests with this cheesy sensation that looks like it’s straight from a food art gallery. Pinecone cheeseball: 1; Boring snacks: 0.
Homemade Fluffy Bread Rolls: We’re not calling these rolls “fluffy” for nothing. These pillowy delights are your golden ticket to becoming the bread master you never knew you wanted to be.
Apple Cobbler Recipe: If you’ve been longing for a warm, gooey, fruity dessert, this simple apple cobbler is here to make your sweet tooth dreams come true. It’s apple pie’s cooler, more laid-back cousin.
Let’s Stay Connected!🎉📩
Who needs the hassle of homemade crust? Our Lazy Pumpkin Pie keeps it simple with a store bought crust, canned pumpkin, spices and a dash of Thanksgiving spirit!
- 1 9-inch Unbaked Store bought Pie Crust
- 1 15-oz. Can of Pumpkin Puree
- 1 Cup Sugar
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon Salt
- 2 Large Eggs
- 1 12-oz. Can of Evaporated Milk
- Preheat and Prep: Begin by preheating your oven to 425°F (220°C). If you’re feeling Martha Stewart-ish, you can make your own pie crust, we won’t judge. Otherwise, simply take it out of its packaging and slap it into a pie dish. No need to fuss – we’re all about simplifying things here.
- Mix It Like You Mean It: In a roomy mixing bowl, toss in the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, nutmeg, and a pinch of salt. Mix it up like you’re doing the cha-cha until everything is smoothly combined.
- Egg-citement: Crack the eggs into a separate bowl and give them a little whisk. Pour them into the pumpkin party and stir until the whole gang is getting along famously.
- Milky Way: Slowly pour in the evaporated milk while continuing to stir. Keep at it until everything is harmoniously blended. It should look like a creamy, autumnal dream.
- Fill ‘Er Up: Pour this luscious concoction into your pie crust. If you’re feeling extra fancy, dust the top with a bit more cinnamon. It’s like the finishing touch on a work of art, except this masterpiece is edible.
- Bake It Like You Mean It: Pop that beauty into the preheated oven for 15 minutes at 425°F (220°C). This helps set the crust and gives it that golden glow.
- Chill Mode: After the initial 15 minutes of fame, lower the oven temperature to 350°F (175°C) and let your pie bake for another 40-50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. It’s like magic, only tastier.
- Cool Beans: Once your pumpkin pie has had its moment in the spotlight, let it cool on a wire rack. This is the hard part – resisting the urge to dive in face-first.
- Serve and Savor: When it’s finally time to serve, add a dollop of whipped cream or a scoop of vanilla ice cream because, let’s face it, you deserve it. Savor each bite of this spiced slice of heaven.
- Serving Size: 1 slice
- Calories: 320-350
- Sugar: 32-38 gr
- Sodium: 300-350 mg
- Fat: 12-15 gr
- Saturated Fat: 5-6 gr
- Carbohydrates: 48-55 gr
- Fiber: 2-3 gr
- Protein: 6-8 gr
- Cholesterol: 60-70 mg