📋Prize Pumpkin Pie (with canned pumpkin) recipe

piece of pumpkin pie with whipped cream on a black plate with black platter stand in the background, with pie on platter

5 from 4 votes

📋Prize Pumpkin Pie (with canned pumpkin) recipe

Easy to make, silky, smooth and magically delicious, this easy prize pumpkin pie (with canned pumpkin pie filling) is the perfect holiday dessert!

Course Dessert

Cuisine North American

Keyword canned pumpkin, pie, pie filling, prize, pumpkin

Special Diet Vegetarian

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 110kcal

Author Terri Gilson

Equipment

instant read thermometer

Ingredients

2 tablespoon all -purpose flour
¼ teaspoon salt
⅛ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon cinnamon
⅓ cup brown sugar
¼ cup maple syrup *I used no sugar added maple syrup
1 cup scalded milk *See video in in post contents for "how to scald milk"
2 eggs well, beaten
1 ½ cups pumpkin canned or fresh
1 10 inch unbaked pie shell

Optional Garnish (adding whipped cream will increase the calories and fat per serving size)

whipped cream
cinnamon sprinkles

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 425 degrees F/230 degrees C.
Scald milk. Cool to 110 degrees F. See video in post.
1 cup scalded milk
In a large bowl, mix all ingredients together with an electric mixer, except whipped cream. Beat for about 30 seconds or until smooth.
2 tablespoon all -purpose flour, ¼ teaspoon salt, ⅛ teaspoon ginger, ¼ teaspoon nutmeg, ½ teaspoon cinnamon, ⅓ cup brown sugar, ¼ cup maple syrup, 2 eggs, 1 ½ cups pumpkin
Pour into unbaked pie shell and bake for 10 minutes.
1 10 inch unbaked pie shell
Reduce oven temperature to 325 degrees F/160 degrees C and bake 35 to 45 minutes or until filling is firm.
How to tell when pumpkin pie is done: You can insert a knife into the center, and when it comes out clean, it's done. But the very BEST way to make sure it's done is by taking its temperature. Bake until the internal temperature hits 175 degrees F/79 degrees C. I use this instant read thermometer (affiliate link), it's great for everything food-related!)
Cool before serving. I like to refrigerate the pie for at least an hour. If desired, serve with whipped cream. `
cinnamon sprinkles, whipped cream

Notes

*How to tell when pumpkin pie is done:

How to tell when pumpkin pie is done: You can insert a knife into the center, and when it comes out clean, it's done. But the very BEST way to make sure it's done is by taking its temperature. Bake until the internal temperature hits 175 degrees F/79 degrees C. I use this instant read thermometer (affiliate link) it's great for everything food-related!)

Video:

I recommend you scald your milk for this recipe. If you're not sure how to scald milk, then check out this video: How to scald milk. Trust me, it's worth the time!

Expert Recipe Tips:

Scalding the milk makes a big difference. Scalding milk (heating it to just below boiling, then cooling slightly) helps create a smoother, silkier texture and allows the spices to infuse more evenly into the pumpkin filling. Don’t skip this step—it’s worth it!

Use pure pumpkin, not pie filling. Be sure to use pure canned pumpkin (not “pumpkin pie filling”), which already contains sugar and spices. Using the wrong one will make your pie overly sweet and alter the texture.

Preheat your oven properly. That initial burst of high heat helps the crust set quickly, preventing sogginess. After 10 minutes, lowering the temperature ensures the filling cooks gently without cracking.

Avoid overbaking. Pumpkin pie continues to cook after it’s removed from the oven. Once the center reaches 175°F (79°C) or just slightly jiggles when you shake the pan, it’s done. Overbaking can cause the surface to crack.

Cool gradually. Let the pie cool at room temperature for at least an hour before refrigerating. Sudden temperature changes can cause the top to split or condensation to form.

Use a baking sheet for stability. Place your unbaked pie on a baking sheet before filling it. This makes transferring it to the oven much easier—especially with delicate store-bought shells—and prevents spills.

Don’t discard extra filling. If you have leftover filling, pour it into a few tart shells or ramekins and bake mini pumpkin custards! They make a great bonus treat.

Enhance the flavor. A small splash of vanilla extract or a pinch of allspice can deepen the flavor without overpowering the classic taste.

Use stabilized whipped cream for topping. If you’re serving the pie later, try stabilized whipped cream (made with piping gel or gelatin). It holds its shape beautifully and won’t weep in the fridge.

Freeze like a pro. For best results, freeze the pie without the whipped cream. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before serving.

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