Pumpkin pie with vanilla whipped cream recipe

Everyone is raving about this fabulously easy pumpkin pie recipe. Make it even more festive by serving it with vanilla whipped cream!

Pumpkin pie with vanilla whipped cream recipe

Signature Pumpkin Pie1 frozen unbaked deep dish pie crust, 9-inch
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tablespoon McCormick Pumpkin Pie Spice


Preheat oven to 425 F. Place pie crust on large foil-lined baking sheet.

Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Serve pumpkin pie with a dollop of Vanilla Whipped Cream.

Test kitchen tips

Place the frozen pie crust in its pie pan on a baking sheet before pouring in the pumpkin filling. This is to catch any spills while transporting to the oven or while baking.

For an extra helping of holiday spice flavor, prepare pie with our Cinnamon Pie Crust.

Serves 8

Nutritional information (amount per serving)

Calories: 286
Sodium: 139mg
Fat: 10g
Carbohydrates: 42g
Cholesterol: 71mg
Protein: 7g
Fiber: 3g

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