She Strengthens

A Simplified Pumpkin Pie Recipe for the Holidays

No-Fuss Crust, No-Rolling Required

Imagine a stress-free Thanksgiving or holiday dinner, where the star of the show is a delicious, homemade pumpkin pie. This recipe makes it possible, without the need for a prepared crust or rolling pin.

Get Started with a Simple Press-In Crust

To begin, mix together melted butter, vegetable oil, sugar, and salt in a medium bowl. Add flour and stir until a soft dough forms. Sprinkle the dough into a 9-1/2-inch deep-dish pie plate, and use a measuring cup or your fingers to press it evenly into the bottom and up the sides of the plate. Chill in the refrigerator for at least 30 minutes.

Assemble the Filling in Minutes

While the crust is chilling, heat your oven to 350°F and place a baking sheet on the lower rack. In a large bowl, whisk together canned pumpkin purée, sweetened condensed milk, eggs, cinnamon, nutmeg, salt, and cloves. Pour the mixture into the chilled pie crust and smooth out the top.

Bake to Perfection

Place the pie on the hot baking sheet and bake for about 50 minutes, or until the top is golden brown and the filling is set but still slightly jiggly in the center. Remove from the oven and let cool completely on a wire rack.

Serve with a Touch of Whipped Cream

Top slices of the pie with Easy Whipped Cream, if desired. This pumpkin pie can be made and refrigerated up to 1 day in advance, and served at room temperature.

Recipe Details

Yield: 1 (9-1/2-inch) deep-dish pie, or 8 to 10 servings
Difficulty: Easy
Total Time: 1 hour 30 minutes, plus cooling time
Active Time: 10 minutes

Ingredients:

For the crust:

• 8 tablespoons unsalted butter, melted and cooled slightly
• 1 tablespoon vegetable oil
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 1 1/3 cups all-purpose flour, plus more as needed

For the pie:

• 1 (15-ounce) can pumpkin purée
• 1 (14-ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1/8 teaspoon ground cloves
• Easy Whipped Cream, for serving