Canned Pumpkin Pie Recipes

Canned pumpkin pie recipes that taste and look homemade. Easy to make pumpkin pie!                    



Print this recipe

Pumpkin Pie Recipe

  1/3 cup pecans, chopped finely
1/2 cup brown sugar, packed
3 tbsp. butter, softened
1 unbaked pastry shell, 10 in.

1/2 cup brown sugar
1/2 cup sugar
3 eggs
2 tbsp. flour
3/4 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1 can (16 oz.) pumpkin
1 1/2 cups half and half cream
Chopped pecans, optional

Mix together the pecans, sugar and butter and press into the bottom of the pie shell. Poke the sides of the shell with a fork. Bake the pastry shell at 450 degrees F for 10 minutes, then cool for 5 minutes.

In a medium bowl, combine the first eight pie filling ingredients, then stir in the pumpkin. Add the cream slowly. Pour the pie filling into the pastry shell. Sprinkle pecans on top. Bake at 350 degrees F for approx. 45 minutes or until toothpick inserted comes out clean. Cool.



Pumpkin Pie Recipe 2

  1 frozen pie shell
1 can (15oz.) pumpkin
1 can (14oz.) sweetened condensed milk
2 eggs
3 tsp pumpkin pie spice
1/2 tsp. salt

Preheat your oven to 425 degrees. In a medium bowl place the pumpkin, eggs, sweetened condensed milk, spice and salt. Mix thoroughly.

Place the frozen, unbaked pastry shell on a baking sheet and pour the pumpkin pie filling into the shell. Cover the edges of the pastry with tin foil to prevent them from getting too dark. Place the pie in the oven and bake for 15 min. Then lower the temperature to 350 degrees and bake for 30 more minutes. Pie is done when tested with a toothpick and it comes out clean.