Looking for a simple cinnamon pumpkin pie recipe? I got you! Your family is going to love this sweet, soft, and spiced pumpkin pie! Make sure you have your whipped cream ready because you’re not going to be able to stop eating this delicious cinnamon pumpkin pie. A simple pumpkin pie recipe is just what fall calls for for…and Thanksgiving! So, get ready, because this isn’t just a simple cinnamon pumpkin pie recipe… I mean it is, but it is so yummy, and semi budget-friendly that you’re going to want to keep it in your recipe book!
A Simple Cinnamon Pumpkin Pie Recipe
This simple cinnamon pumpkin pie recipe is actually my mother’s. It was the pumpkin pie she made every year on Thanksgiving. Well, the day before Thanksgiving. We always made our pies the day before. But, she made it this way because it saved a few dollar. Pumpkin pie can be a little expensive to make.
Pumpkin Pie (Flaky Crust $3.59, Sugar $3.79, Cinnamon $1.49, Ginger $3.49, Clove $3.59, Salt $0.79, Eggs $2.19, Pumpkin $3.19, Evaporated Milk $1.59)
These are prices based on my local store by the way, they may vary by you. But in total a pumpkin pie can cost $23.71 which is a little pricy considering you can buy a store bought pie for about $6. But making a homemade pumpkin pie is so satisfying! So how much can this simple cinnamon pumpkin pie recipe save you? Not a lot, but it can save you about $7.59. So, let’s look at this delicious simple cinnamon pumpkin pie recipe!
Ingredients Needed To Make A Simple Cinnamon Pumpkin Pie Recipe
- 1 Graham Cracker Crust Pie Crust**
- 3/4 Cup of Sugar
- 1/2 Teaspoon Salt
- 1 Tablespoons Cinnamon (I don’t actually measure, this is a guestimate, I measure with my heart. Your mixture should look a light brown before mixing in milk.)
- 2 Large Eggs
- 15 Ounce Canned Puree Pumpkin
- 12 oz Evaporated Milk
**There should be enough for 2 pies, so you can make a second pumpkin pie, though it might not be as full as the first unless you evenly pour them better than me.
How To Make A Cinnamon Pumpkin Pie
Step 1
Preheat your oven to 425 F.
Step 2
Put your pumpkin puree in a bowl.
Step 3
Add your eggs and beat them in.
Step 4
Add your cinnamon and mix. It should look kind of brown.
Step 5
Add your 3/4 cup of sugar and mix.
Step 6
Slowly pour in your evaporated milk and stir as you pour.
Your pie mixture should lighten up. And don’t worry, it will be a bit liquidy!
Step 7
Pour into your pie shell. Do not overfill. P.S Ignore my cookie tray. It’s old and I use it purely for overflow when baking.
Step 8
Put your pie on a cookie tray and then place it in your preheated oven for 15 minutes.
Step 8
Reduce the heat to 350 F and cook for about 40 more minutes. Add 5 minute increments if it isn’t cooked fully.
Step 9
Let your pie cool off. It may take a couple hours.
Step 10
Serve with whipped cream!
How To Know If Your Pumpkin Pie Is Done Cooking?
There are a few ways you can check for doneness, but understand some of these methods can result in cracking. Which doesn’t make it taste bad, but makes it less pretty. The ways you can test your pumpkin pie doneness is:
- Insert a knife or tooth pick in your pie to see if it comes out clean. Do the edge of the filling to ensure there aren’t cracks in the middle.
- Using a thermometer can also help you check your pumpkin pie for doneness. The center of your pie should be 180 F.
- Give it a gentle jiggle. The outer edges will be firm, but the middle should give a slight jiggle. It should NOT slosh. Think Jell-O.
How To Store Your Cinnamon Pumpkin Pie
Once it is cooled off, you can put the pie lid that comes with the graham cracker crust or another airtight container and place it in your fridge. Leaving it out will result on it going bad quicker.
How Long Will Pumpkin Pie Last In The Fridge?
If you keep your pumpkin pie in the fridge it should last about 3 to 4 days. That is, if it doesn’t get eaten up before then!
Can I leave Pumpkin Pie Out On The Counter?
According to the FDA, you probably shouldn’t. They say that it is fine up to 2 hours. Growing up we always left it on the counter and we didn’t die, but that doesn’t mean you should. Mold, food borne illnesses can make you very ill. So just put it in the fridge.
Simple Cinnamon Pumpkin Pie Recipe
Ingredients
- 1 Graham Pie Crust
- 3/4 Cup White Sugar
- 1/2 Teaspoon Salt
- 1 Tablespoon Cinnamon I don't actually measure, this is a guestimate, I measure with my heart. Your mixture should look a light brown before mixing in milk.
- 2 Large Eggs
- 15 Ounce Canned Puree Pumpkin
- 12 Ounce Evaporated Milk
Instructions
- Preheat your oven to 425 F.
- Put your pumpkin puree in a bowl
- Add your cinnamon and mix. It should look kind of brown.
- Add your eggs and beat them in.
- Slowly pour in your evaporated milk and stir as you pour.
- Pour into your pie shell. Do not overfill.
- Put your pie on a cookie tray and then place it in your preheated oven for 15 minutes.
- Reduce the heat to 350 F and cook for about 40 more minutes. Add 5 minute increments if it isn’t cooked fully.
- Let your pie cool off. It may take a couple hours.
- Serve with whipped cream!
Notes
More Delicious Thanksgiving Recipes From Homemaking For God
- Avoid Thanksgiving Stress This Year With These Great Tips
- 30 Delicious and Easy Thanksgiving Recipes You Have To Try
- Does Eating Turkey On Thanksgiving Really Make You Sleepy?
- How To Avoid Thanksgiving Drama With Friends, Family, and In-Laws On Thanksgiving Day.
- Thanksgiving Is A Great Time To Give God Thanks
How did your simple cinnamon pumpkin pie recipe turn out? What kinds of spices do you use in your pumpkin pie?