Easy Pumpkin Pie Recipe

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!

I'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!

Recipe

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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

Instructions

Pumpkin Pie Filling

• Combine sugar, salt and spices in small bowl; set aside.
• 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

• Heat oven to 425 degrees F.
• 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.
• 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.
• Knead the dough into a ball.
• 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.
• Press into a 9-inch pie plate. Crimp the edges as you wish.
• Pour the pumpkin pie filling into the pie crust.
• 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.)
• Place on a wire rack to cool for 2 hours. Refrigerate for at least an hour before slicing (or chill overnight).

Notes

from Country Crock

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