Easy Pumpkin Pie Hack

Dated: November 12 2018

Views: 751

I'm always in charge of the desserts for our Thanksgiving meal, and though I love to bake from scratch, a good shortcut is a huge time saver, especially during the holidays. I'd rather be spending time with my friends and family instead of spending hours in the kitchen! Here's my hack for making pumpkin pie mix from a can taste so much better. Our farm hand said that it's the best one he's ever had. Flattery gets you everywhere my dear- he always gets a whole one for himself now


Image titleOne trick is to mix all of the ingredients in a food processor or blender. This makes the canned mix silky smooth so the pie just melts in your mouth. I also add an extra egg which makes the pie custard a bit more firm and less likely to crack in baking. Lastly, I always add more pumpkin pie spice. I never measure, just add to taste. Just add a little bit at a time until you like the flavor. If you're worried about the raw eggs, you can add the spice in before mixing them in. This pie is best the day it's baked, but you can refrigerate if you make ahead. Just be sure to serve room temperature for the best taste. I always serve with fresh whipped cream on the side




(Last year's pie- didn't get time to snap a pic before it was cut!)


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Ingredients:

1 can Libby's Easy Pumpkin Pie Mix (Make sure you get the can that says mix, not the plain pumpkin)

1 can sweetened condensed milk

3 large eggs

Pumpkin pie spice to taste                                                                                                     

Pillsbury ready-made pie crusts (in the box, not in the pie tins) - you can find in the refrigerator section w/ the canned biscuits

 9" Ceramic or glass pie dish

Pre-heat oven to 425ºF. In a food processor,  blend the pumpkin pie mix, sweetened condensed milk and pumpkin pie spice to taste. Add the eggs and blend for about 1 minute until smooth. Take one pie crust out of the package and place in the pie dish. Use your fingers to press it gently into the dish, working the crust up the sides. Use a fork or fingers to crimp the edges around the top. Try not to work the pie crust too much so it will stay flaky. Use a fork to poke holes around the bottom and sides of the pie crust- this will prevent it from bubbling up while baking.  Pour pumpkin mix into shell and place in pre-heated oven. Bake for 15 minutes. Reduce temperature to 350ºF and bake for 50-60 min. You will know it's done when the center is firm and doesn't giggle. Don't insert a knife or it will mess up the pretty surface. If your crust starts to look too brown, you can make a tin foil ring to cover it. Get directions here: https://www.thespruceeats.com/foil-ring-for-pie-crust-3057595

When the pie is done, cool it on a white rack for at least 2 hours. This will allow time for the custard to set. If you serve it warm, it will just fall apart. When cutting, wipe your knife after each pass for clean slices.  

I'd love to know how this turned out for you or what kitchen tricks you have for making holiday baking easier! Make sure to leave me a comment below! 

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Dana Ellis Kessler

Born in ATL, raised in NC, and rooted in Effingham County, GA! When I'm not helping Clients get top dollar for their home, or negotiating the best deal on a new property, I enjoy cooking, painting & s....

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