Pumpkin Pie Homemade by Kids with 15 Oz Pumpkin Puree
A classic pumpkin pie made with pantry staples, perfect for family gatherings. The custard‑like filling is spiced with cinnamon, nutmeg, and clove, then baked until set and served cold.
Instructions
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Prepare Oven
Preheat the oven to 425 °F. -
Mix Filling
In a large bowl, combine the pumpkin puree, eggs, egg yolks, condensed milk, evaporated milk, brown sugar, nutmeg, cinnamon, clove, and salt. Stir until smooth. -
Fill Crusts
Pour the pumpkin mixture into the two 9‑inch unbaked pie shells. -
Bake
Place the pies in the oven, then reduce the temperature to 350 °F. Cover the crust edges with foil to prevent burning. -
Finish Baking
Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. -
Cool
Remove the pies and let them cool completely, ideally overnight, before serving. -
Serve
Top each slice with whipped cream and serve cold.
Tips
Covering the crust edges with foil helps keep the bottom from over‑browning. For a smoother custard, whisk the filling ingredients thoroughly before pouring into the crust.
Video
“Pumpkin Pie Homemade by Kids” by Super Simple Sauppe, watch on YouTube.
About this recipe
This pumpkin pie is a sweet, creamy custard baked in a flaky 9‑inch crust. The combination of condensed and evaporated milk gives it a rich texture, while warm spices add classic autumn flavor. It’s ideal for holiday meals or any time you crave a comforting dessert.
Serve each slice chilled, topped with a dollop of whipped cream. The pie can be made ahead of time and stored in the refrigerator, allowing the flavors to meld overnight for an even better taste.
