Not everyone is a whiz in the kitchen. And sometimes you just want to whip something up quickly instead of going through a lot of pomp and circumstance.
Other times, you want a dash of pomp and a 3/4 cup of circumstance simmered over low heat for 5.5 minutes.
I love me some pumpkin pie, but I don’t always have a fresh pumpkin handy. (Does anyone have one ‘just in case’? If so, I’ll be over in a jiffy…but only after you’ve made the pie…hehe! I’ll bring my appetite.)
So here’s my lazy-person’s guide for How to Make Easy Pumpkin Pie. You won’t need a fresh pumpkin, and this is not from scratch, so Martha Stewart, please click elsewhere or you’ll be completely horrified.
*~* How to Make Easy Pumpkin Pie *~*
Ingredients You’ll Need:
- 540 mL of canned pumpkin pie filling
- One large free-run egg
- 75 mL (1/3 cup) of evaporated milk
- One 9-inch (23 cm) frozen pie shell
Step 1: Preheat the Oven to 425°F (220°C)
Step 2: Place the Frozen Pie Shell onto a Baking Sheet
Step 3: Crack the Egg & Beat It Lightly in a Medium Bowl
Step 4: Add the Pumpkin Pie Filling
Step 5: Add the Evaporated Milk
Step 6: Stir with a Spoon & Blend It Together
At this point, you may want to add extra cinnamon into the mix. I just left it like this because I wanted to taste more of the pumpkin instead of mainly the spice. Plus the canned pie-filling already has some spices.
Step 7: Pour the Mixture into the Pie Shell
You may want to use your spoon to smooth it out so the surface is flat and generally even.
Step 8: Bake at 425°F (220°C) for 15 Minutes
Step 9: Turn Down the Heat to 375°F (190°C) & Continue Baking for About 50-55 Minutes
To test if it’s done, just insert a knife into the middle. If it comes out clean, it’s ready. If not, just add more time, but keep your eye on it.
If the crust is already brown, but the middle of the pie isn’t done, just get some tin foil, cover the edges, and continue baking. This will prevent the crust from getting burnt. (See? I do use tin foil for more than just nail art! )
Step 10: Remove from the Oven & Allow to Cool for 10 Minutes Before Serving
It’s always difficult for me to wait for it to cool. I want to dig right in, but trust me, if you let it cool, you’ll be able to cut it neater.
Okay, maybe you’re laughing at me now for this ridiculously easy cheater’s guide to making pumpkin pie, but it’s delicious. Sure, it’s not gourmet and it’s not as yummy as a made-from-scratch pumpkin pie, but it hits the spot when I get the spontaneous urge to make it. And I do, especially in the fall!
When it comes to baking, I like making cookies from scratch. Perhaps I’ll share a recipe for that another time. (I don’t always cut corners with my baking and cooking. Don’t judge. Well, okay, judge away! I’m not scared…only slightly.)
Oh, and I was planning to show you a photo of one slice of pie on a plate, but after I cut it, I ate it. Then I remembered I wanted a photo of it, so I cut another slice. But then I ate it before snapping it. Oops! Haha, I pretty much did that for the entire pie…so…maybe if I go to the doctor and get one of those cartoon x-rays, you’ll see it.
Do you enjoy eating pumpkin pie? What’s your favourite kind of pie to eat? Do you make your pies from scratch? Were you shaking your head while reading this post? Jamie Oliver, will you please forgive me?