Classic Pumpkin Pie

Pumpkin Pie

It’s cold. Like really cold. All the time now. I’m kind of being a baby about it. I wear about 4 layers, wrap myself in a fleece blanket, and sip on hot chocolate. I’m pretty comfortable by then, but I still like to give my fiance a little grief about it. Someone help me.

Turkey day is less than three weeks away. Like woah…this holiday season is already flyiiing. Its my favorite time of year though so I love it! I’m already contemplating switching over my Fall decor for Christmas Decor…to early? I don’t think so, If I’m already drinking eggnog, thinking about what colors to decorate the tree this year, and hearing Christmas music in the stores, than I vote its not to early!

pumpkin pie

Speaking of voting. Tomorrows the big day. Ill be happy when all these political commercials are off my TV.

We are due in less than two months..scarrrry. I wish I could say I feel ready, I don’t. I’m not. Haallllp.

pumpkin pie

So Pie. Classic Pumpkin Pie. I have never been a fan, I avoid it every year like the plague. (I’m not a big pie girl in general) But its one of my fiances absolute favorites. So I gave in and whipped one up. Lets just say Im a convert, shall we? This pumpkin pie is freakin’ awesome. The spices, and flavors, combined with the soft texture and flaky

pumpkin pie

I officially like pumpkin pie…well this one anyway. It came together in a snap! Literally, you mix all the ingredients together in a blender and voila! So easy & quick! Bake it up, Dollop with some whipped cream and you are good to go! We’re hosting Thanksgiving Dinner this year, and this baby will be on the dessert menu!

Enjoy! Happy Monday!

Classic Pumpkin Pie

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 1-9 inch Pie

Classic Pumpkin Pie


  • 3 large eggs
  • 15 ounce can, pure pumpkin
  • 1 1/4 cups evaporated milk
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 Tablespoon all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon black pepper


  1. Add into a blender, the eggs, pumpkin, and evaporated milk. Blend until well mixed.
  2. Add the remaining ingredients and blend until thoroughly combine.
  3. Add spices to taste. (I like a little extra cinnamon!)
  4. Pour into an airtight container, cover, and refrigerate over night.
  5. When ready to bake, Preheat oven to 400 degrees.
  6. Roll our your pie dough to a 13" circle and transfer to your pie pan.
  7. Crimp the edges and pour in your pumpkin pie filling.
  8. Pop in the oven for 40-45 minutes, until the filling is set 2" from the edge. (The center will be wobbly.


Source: King Arthur Flour

Pie Crust I used: King Arthur Flour (You could also use a store bought crust to make things even simpler!)

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