Easy Pumpkin Pie Recipe

Easy Pumpkin Pie from thelittlekitchen.net

This post is sponsored by Country Crock.

Curtis loves pumpkin pie and until I started making it from scratch, I didn’t realize how easy it is to make!

Easy Pumpkin Pie from thelittlekitchen.netI’m excited to work with Country Crock to bring you this pumpkin pie recipe! I have so many childhood memories food memories related to Country Crock. The big tub was always on our table and when we finished it off, it was used as a food saver container…did you all do the same thing?

Take a minute to watch this video, I show you how to easy it is to make homemade pumpkin pie!

I used Country Crock® Salted Buttery Sticks that I purchased at Publix. You don’t have to wait for them to soften, just use them right out of the refrigerator.

First, mix the flour and sugar in a bowl. Then add 6 Tablespoons Country Crock® Salted Buttery Sticks.

It’s great for all of your holiday baking needs and I love that it’s made with sunflower oil.

I used a pastry blender to the buttery stick into the flour. You can use two forks if you don’t have one.

Add 1 tablespoon of ice cold water at a time, up to 2 to 3 of them.

Once a dough starts forming, you know you have added enough water.

Form the dough into a ball.

Add flour to a surface and roll the dough out using a piece of parchment paper.

Once the dough is spread out a little bit, be sure to add flour between the paper and the dough.

Roll it out to a 12-inch circle. Super easy!

Put the pie crust into a pie plate and press down. Crimp the edges and pour the filling in.

Bake and let it cool for at least two hours. I like to serve my pie chilled.

It’s so easy…you can do it too! Don’t forget to watch the video too!

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Recipe

Easy Pumpkin Pie Recipe

Ingredients:

Pumpkin Pie Filling

  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 1 can (15 ounce) pumpkin
  • 1 1/2 cups milk

Flaky Pie Crust

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons granulated sugar
  • 6 Tablespoons Country Crock® Buttery Sticks (I used salted buttery sticks)

Directions:

Pumpkin Pie Filling

  1. Combine sugar, salt and spices in small bowl; set aside.
  2. Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Set aside as you make the pie crust.

Flaky Pie Crust

  1. Heat oven to 425 degrees F.
  2. Combine flour and sugar in a large mixing bowl. Add Country Crock® Buttery Sticks and cut into the flour mixture with a pastry blender or two forks. You know you’re done when you have coarse crumbs.
  3. Add 2 to 3 tablespoons ice water 1 tablespoon at a time. (I only had to use 2 tablespoons). Mix with a fork until a dough forms.
  4. Knead the dough into a ball.
  5. Flour a surface and place the dough between the floured surface and a piece of parchment paper. Roll the dough out to a 12-inch round.
  6. Press into a 9-inch pie plate. Crimp the edges as you wish.
  7. Pour the pumpkin pie filling into the pie crust.
  8. Bake 15 minutes at 425 degrees F. Decrease oven temperature to 350 degrees F and bake 45 minutes or until knife inserted near center comes out clean. (Halfway through the baking, cover the pie crust edges with foil to it doesn’t over bake.)
  9. Place on a wire rack to cool for 2 hours. Refrigerate for at least an hour before slicing (or chill overnight).

from Country Crock

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Easy Pumpkin Pie from thelittlekitchen.net

Disclosure: This post is sponsored by Country Crock. I only share with you what I love and always share with you my own opinions.