Nothing complicated, everything delicious.
This easy pumpkin pie really delivers.
We sent ourSouthern LivingTest Kitchen on a mission to find the easiest pumpkin pie recipe on the planet.
Credit: Greg Dupree; Styling: Heather Chadduck Hillegas
And, boy, did they deliver.
Learn how to make our easy pumpkin pie.
What Sets This Pumpkin Pie Recipe Above Other Recipes?
We also skipped the pumpkin pie spice blend and chose to highlight the classic flavors of cinnamon and vanilla.
All these are good indicators that the pie is finished baking.
The center will also have a slight jiggle when its ready to take out of the oven.
This is great news for home bakers who want to plan ahead and make it in advance.
Pumpkin pie can also be frozen for up to a month if wrapped well.
Ingredients
1(14.1 oz.)
package refrigerated piecrusts
1 1/2cupsplus 2 Tbsp.
buttermilk, divided
Parchment paper
1(15 oz.)
Cut shapes from remaining piecrust to use around pie edge.
(We used a 1/2-inch round cutter.)
buttermilk around pie edge; arrange shapes around pie edge, pressing to adhere.
Brush shapes with 1 Tbsp.
Prick bottom and sides of piecrust 8 to 10 times with a fork.
Line piecrust with parchment paper, and fill with pie weights.
Pour mixture into piecrust.
Bake pie:
Bake at 425F for 10 minutes.
Cool on a wire rack 1 hour.
Store in refrigerator up to 2 days.
