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Pumpkin Spice, and EASY PEASY MIX AND GO! Don’t you just LOVE the tastes of the season with a REAL delicious pumpkin pie? You’ll be wondering how you ever lived without how to make pumpkin pie with canned pumpkin pie mix!
Secrets of the universe are unleashed in this easy recipe. It also means that you will NEVER buy a pumpkin pie again! Why would you when you can so easily make your own pumpkin pie!
Why This Recipe for Easy Pumpkin Pie Recipe with Canned Pumpkin Mix Works!
Contents show
- Pumpkin pie spice and the heavenly lush pie is yours, in minutes!
- Uses store bought canned, but add to it easy make at home!
- Make in your own pie plate!
Here’s How It’s Done
STEP 1. Put the Pie Crust in the Pie Plate
Make the crust and poke some holes
STEP 2. Mix Up the Pumpkin Pie Batter and pour it into the pie shell!
Today I’m going to tell you not only how to use the canned pumpkin pie mix BUT ALSO how to use plain old canned pumpkin to make a pie! It couldn’t be easier in fact! Pie Recipes are the BEST!
Once you have poured the filling, just bake and you are SET!
Frequently Asked Questions (FAQ’s) about Easy Pumpkin Pie Recipe with Canned Pumpkin Mix
How To Make Easy Pumpkin Pie With Canned Pumpkin
LOOK very carefully at your can of pumpkin! Does it say “pumpkin pie mix” or does it say “Canned pumpkin”? Because there is a BIG difference!
What Is The Difference Between Pumpkin and Pumpkin Pie Mix?
The difference between canned pumpkin and pumpkin pie mix is that the mix already has the spices in it! If you have plain canned pumpkin you will need to add the sugar, spices and a tad of salt yourself. No worries! It isn’t a big deal and you probably already have them at home!
If You Have a Can Of Plain Pumpkin, You Will Need…
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
If You Have Pumpkin Pie Mix, You Will Only Need…
The other ingredients listed in the recipe below which include:
- Eggs
- Evaporated Milk
- Vanilla
- Almond
While neither of these are pumpkin pie from scratch, both are delicious and will save you a TON of time! Homemade pumpkin pie is WONDERFUL but also requires a lot of time!
How Long Can Pumpkin Pie Sit Out?
Pumpkin pie is fairly stable and can sit out for a long time at room temperature so long as you cover it up with some plastic wrap or aluminum foil (otherwise it will get crusty and dried out, yuck). Place it back in the fridge after 3 hours.
How Long Does Easy Pumpkin Pie Last In The Refrigerator?
Pumpkin pie will last about a week if kept refrigerated.
Can I Freeze Pumpkin Pie?
If you freeze the pie once it is baked or even before it is baked, the pie will separate from the pie crust slightly, it doesn’t change the taste, but does affect how it looks.
Can My Dog Eat Pumpkin Pie?
I don’t know if your dog is like my dog, but my dog CAN eat anything! The question is, should my dog eat pumpkin pie?
While canned plain pumpkin is just fine for dogs and my vet even recommends it, pumpkin pie has other stuff like sugar and spices that aren’t the best for your dog.
Maybe you could just save some canned pumpkin as a treat for Bowser?
What Kind Of Pie Shell Do I Use?
Feel free to make your own pie shell or to use a store bought pie shell ! I prefer to use the Pillsbury Refrigerated Pie Shells in the red box that you’ll find near the canned biscuits at the grocery!
TIPS AND TRICKS FOR HOW TO MAKE EASY PUMPKIN PIE WITH CANNED PUMPKIN PIE MIX
- This pie is very LOOSE when you make it, it is always a best idea to put a baking sheet beneath it in case of spillage.
- If you REALLY like cinnamon, I always think it tastes best with a little extra sprinkled on top.
- Pumpkin pie and vanilla ice cream. Just saying. Mmmmm.
- Most people also like cool whip or fresh whipped cream with their pumpkin pie.
- You will definitely want to use a whisk for making this dish. It makes a lot of difference when you are trying to mix it up.
- I typically use Libby’s Brand Mix.
If You Loved This Pumpkin Recipe, You Might Also Enjoy…
- pumpkin pie with pecan drizzle,
- grandma’s maple pumpkin bread,
- pumpkin spice whoopie cookies,
- pumpkin cinnamon soup,
- Snickerdoodle pumpkin cupcakes,
- pumpkin praline cake,
- pumpkin spice cupcakes,
We love pumpkin around here!
How to Make Pumpkin Pie with Canned Pumpkin Pie Filling
Instructions for How to make a Pumpkin Pie from Pumpkin Pie Mix
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: pumpkin pie, pumpkin pie mix, canned pumpkin
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 8 servings
Calories: 259kcal
Author: Wendi Spraker
Ingredients
- 1 unbaked refrigerated pie crust
- 1 30 oz can of pumpkin pie mix
- ⅔ Cup evaporated milk
- 2 large eggs
- 1 tsp real vanilla extract
- 1 tsp real almond extract
Instructions
Preheat the oven to 425.
Place the pie crust in a deep dish pie plate and crimp the edges. Place the pie plate on a rimmed baking sheet.
In a large bowl, whisk together the pumpkin pie mix, evaporated milk, eggs, vanilla and almond. Whisk until mixed together well.
Pour into the pie crust and leave the pie plate in the baking sheet. Place the entire thing into the oven on the middle rack in the center of the oven.
Bake at 425 for 15 minutes and then reduce the heat to 350 and bake for another hour. The pie is done when you can shake the edge of the pie plate and it is no longer jiggly loose in the center.
Notes
- This pie is very LOOSE when you make it, it is always a best idea to put a baking sheet beneath it in case of spillage.
- If you REALLY like cinnamon, I always think it tastes best with a little extra sprinkled on top.
- Pumpkin pie and vanilla ice cream. Just saying. Mmmmm.
- Most people also like cool whip or fresh whipped cream with their pumpkin pie.
- You will definitely want to use a whisk for making this dish. It makes a lot of difference when you are trying to mix it up.
Nutrition
Nutrition Facts
How to Make Pumpkin Pie with Canned Pumpkin Pie Filling
Amount Per Serving
Calories 259Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 47mg16%
Sodium 354mg15%
Potassium 252mg7%
Carbohydrates 42g14%
Fiber 10g40%
Sugar 2g2%
Protein 5g10%
Vitamin A 9226IU185%
Vitamin C 4mg5%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!
***This post originally appeared on the pages of Loaves and Dishes on September 12, 2018 and has been updated with “why this recipe works’ “how its done” step by step photos, frequently asked questions, nutrition information, video, equipment needs and updated recipe instructions.
From Revelations 7:14-17
And he said, “These are they who have come out of the great tribulation; they have washed their robes and made them white in the blood of the Lamb. Therefore,
“they are before the throne of God
and serve him day and night in his temple;
and he who sits on the throne
will shelter them with his presence.
‘Never again will they hunger;
never again will they thirst.
The sun will not beat down on them,’
nor any scorching heat.
For the Lamb at the center of the throne
will be their shepherd;
‘he will lead them to springs of living water.’
‘And God will wipe away every tear from their eyes.’”
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Wendi Spraker
Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.
