Healthier Easier Pumpkin Pie
This recipe is for a deep dish pie pan and you will need to cover the edges of the crust with a pie ring or foil to prevent burning. The oil crust is easy to patch if you have any cracks. FOR MORE CRUST TO WORK WITH, I INCREASED THE QUANTITIES IN THE CRUST FROM MY ORIGINAL RECIPE. - Jenny Jones
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Makes: 8 to 10 servings
Ingredients:
- 15-ounce can pumpkin (425 gms)
- 12-ounce can lowfat 2% evaporated milk (354 mL) *shake first
- 3/4 cup sugar
- 3 eggs
- 1 1/2 teaspoons cinnamon *see note
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 2/3 cups all-purpose flour (aerate before measuring)
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1/3 cup milk (reduced fat or whole milk)
- 1/3 cup vegetable oil (I use avocado oil)
Filling:
Crust:
Instructions:
- Preheat oven to 375° F.
- Combine all ingredients in a large bowl.
- Stir together using a whisk or electric mixer on low speed. Do not beat. Set aside.
- Combine flour, sugar, and salt in a bowl.
- Add milk and oil all at once. Stir with a fork.
- Shape into a 5-inch disc and place between 2 sheets of floured wax paper.
- Roll into a 12-inch circle. Transfer to an ungreased deep dish pie pan. Trim edges and use trimmings to patch where needed.
- Briefly re-stir the filling and pour into the pan.
- Cover the rim of the crust with a pie shield or foil and bake for one hour. The pie is set when a knife inserted in the center comes out clean.
- Cool at room temperature (it takes 2 1/2 hours to cool). After that, keep it refrigerated.
Filling:
Crust:
Note: All cinnamons are not the same. Ceylon cinnamon (most common) is milder than Saigon cinnamon. If using Saigon cinnamon, reduce amount to ONE teaspoon.
For more on this recipe in my blog click here.
I opted for a store-bought crust to make things easier, but I didn’t realize I needed a deep dish. As a result, the filling was to the brim in a standard glass pie plate. To prevent any spills, I placed the pie plate on a pan. I baked it at 375°F for an hour, but the center was still soupy. I then increased the temperature to 425°F and watched it closely for an additional six minutes, which did the trick. I used a crust shield for the entire baking time, which helped prevent burning. The crust came out a bit darker than I prefer, but whipped cream will solve that. This was an easy filling to make. Thank you again, Jenny!
Jenny, if you make this pie this holiday season, can you please weigh the flour and publish it here? Thanks!
I’m definitely going to try this.
The pie joke and Bruno the laughing puppy were a nice touch 💖
This was the easiest pumpkin pie I’ve ever made. The crust was so easy and quick. Followed the recipe exactly with one exception. My evaporated milk was whole milk and I didn’t want to make a trip to the store for two percent. The pie came out perfect. Had to bake additional 10 minutes. Maybe because of the whole milk. Love this recipe, thank you Jenny!
This most easiest recipe I ever found and it tastes really good thank you for giving good tips have a nice Thanksgiving
Dear Jenny
I made your pumpkin pie just now for Thanksgiving. Followed it perfectly. I have the exact same pan as you. deep dish 9” and my filling did not come up as high as yours. Wnat happened ?
Thank you for any help. I hope you will email me
Blessings,
Cecelia
What is the exact size of the pie pan you are using? Thank you for the recipe Happy Thanksgiving!
Can you use a store bought frozen pie crust
I just increased the quantities in the crust back to the original recipe so there is more crust to work with. I apologize to anyone who did not have enough crust after rolling.
Old crust:
1 1/3 cups flour
1/4 cup milk
1/4 cup oil
(sugar & salt the same)
New Crust:
1 2/3 cups flour
1/3 cup milk
1/3 cup oil
Jenny, you are so cute you had me laughing so hard. Lol
Jenny, my pie crust came out too thin there wasn’t even enough for overlapping the edges of the pie dish. Any suggestions?
If you haven’t put the filling in yet, you can make another recipe of the dough, roll it out and cut pieces to patch and fill where needed. It’s easy to press it in – just make sure you don’t leave any openings in the crust so the filling doesn’t seep through. Use what you need to add to the edges and save or freeze the extra crust for another time. I hope that helps.
Thank you Jenny, i went ahead and put the filling in to finish the pie. I din’t think about making another crust until after the fact…duuuuh.
The crust is very thin around the edges and I’ll top it off with whip cream tomorrow around the edges to kind of hide what is missing, so we will see how it is tomorrow after thanksgiving dinner. Is there a way to make a little extra dough? Should i follow your chicken pot pie dough and add in the sugar? That pot pie came out perfect and my husband loved it!
You’re awesome and i am so happy i found your blog and all the wonderful recipes that I’ve tried.
I adjusted the recipe so no one has this problem in the future. Thank you for letting me know.
Thank you Jenny!
Happy Thanksgiving!
Jenny,
Pie came out awesome! Everyone loved it. Thank you so much for all of your awesome recipes! All your recipes I’ve made have came out foolproof and delicious. Thank you! =).
Hi Jenney,
The printed copy of the pie crust calls for 1 1/3 cups of flour.
In the video version, you mention using 1 2/3 cups of flour.
Which is the correct amount of flour??
Thank you for answering.
Because I cook all the time, I sometimes adjust/improve recipes but I can’t edit the video. The printable version is the one to use. In this case I just found too much leftover crust so I reduced the amount of the crust ingredients.You can always check the “Recipe Changes” section of the blog for confirmation.
Hi Jenny,
Thank you for your help and the swift reply. I didn’t see the “Recipe Changes” section of the blog.
Theresa
I made your pumpkin pie recipe today and it turned out fabulously! I’m going to throw my other pie crust recipes away! I made my crust with olive oil and it tastes great! I don’t miss the butter or shortening that other pie crust recipes call for. Your crust tad great and it’s healthier for you! You’re the real deal, Jenny! Thanks for sharing all your wonderful, talented recipes with us!
Loved the pumpkin pie video. Seems so simple even a non-baker could be successful. 3
Three tbs, OJ sound interesting. Think I might try it. Have to be honest – Bruno was my favorite ingredient. I couldn’t stop smiling until video was completely finished.
Hi Jenny,
Your pumpkin pie recipe is just about the same as mine – my favorite fall dessert. One thing that I add is 3 Tablespoons of orange juice just before filling the pie shell to bake the pie. It really adds something wonderful to the flavor. Try it and see if you don’t like it. That little bit of citrus adds so much flavor.
Beatrice
Retried the crust
had to add a smidge more oil and milk
this time it rolled out much better
and laid into pan just like video
will taste it later
Be sure to aerate your flour before measuring and you will not have to add more liquid.
do you mean pass it through a sieve. not sure what you mean. i am not a baker.
It’s in the FAQs. https://www.jennycancook.com/flour-basics/
Hi Jenny, how do i prepare fresh pumpkins for this recipe. how many cups does the recipe require. thanks
I never use store bought pumpkin.
I use my own pumpkin puree that I can and preserve myself
i want to use fresh pumpkins. how do i prepare them for this pumpkin pie recipe. thanks
my crust did not look like that
but tried anyway
never did homemade crust before
hi. I bought fat free evaporated milk instead of the 2% evaporated milk. Would this be a problem?
I have only made this recipe the way it’s posted so if you need a guaranteed result it’s best to follow it exactly. Good luck!
I have pumpkin pie spice. Would I use once teaspoon of that in place of the other spices?
I’m not sure but I have pumpkin spice too. If you know, let me know!
Why are the amounts different from your video?
Great recipe… I used a pre baked pie crust… and cooked the filling till it started to thick.. stirring constantly… Perfect. .
I have made pumpkin pie with almond milk or even coconut milk eliminating the evaporated milk altogether. The almond milk gives the pumpkin purée a nice taste, these two choices also make for a dairy free filling for those that have dairy sensitivity. Thanks Jenny for all the go to recipes! They are always tasty and tested by yourself which makes me want to make the!
Hi, made several dishes with your recipes, they all came out great! I am baking pumpkin pie now, it passed 1hour and center is still watery, so I extended 20 min.more. Outer edges are cooked but middle is still runny. I am going to leave it little longer. Still watery in the center, should I take it out? I don’t want to get it burned. Thank you.
I just made my pie yesterday and it always turns out. The middle will jiggle a little when it’s done but a knife needs to come out clean when you test it. If you did not change the recipe and used a standard deep dish pie pan, it should be done in in hour or may be with an added 5-10 minutes.
Hi Jenny, thank you for responding. I was hoping to get thicken as it sat on the table but the middle is still watery. Can I put it back in the oven and cover the outer with foil where it’s cooked? I don’t know why mine is like that. I followed exact.
If it’s not usable the way it is, you have nothing to lose by putting it back in the oven with the crust protected. When you have time after Thanksgiving, please list every ingredient, including brand, and the type of pan you used and maybe I can help figure this out. I’m sorry you’re having this problem.
Hi Jenny, the pie came out great despite being little watery in the center. It was all gone within a day. For the fillings, I used Trader Joe’s organic pumpkin 15oz, and organic evaporated milk 12oz. I skipped cloves and followed exactly as rest of the recipe. Used 9 in. round ceramic oven wear.
All I can think of is if you used a 9-inch round baking pan (with straight sides) and not a pie pan, which has a sloped edge, that may be why the filling didn’t cook. Also, you used 3 ounces more milk and if it was full fat and not 2%, it might have caused it to be too wet. I can’t think of anything else, but I’m glad you liked it either way.
Hi Jenny, would this crust recipe work for a quiche?
Happy New Year Jenny,I just finished baking this delicious pie recipe for a gathering that we are going to tomorrow.It has always been a success and I wanted to bring something to the party that wouldn’t disappoint.Thanks for all your great recipes.Making the cabbage rolls next!!!
Thanks for the great pie crust recipe. I made the pumpkin pie with it and it was the easiest crust I’ve ever made and it was delicious. I didn’t have the extra light olive oil, so I used regular organic olive oil. Next trip to the store will buy the extra light and try that. I also made your pecan snowball cookies. Doubled the recipe and the family finished them in two days. Your website is wickedly delicious!!
The little dog in the video is really funny!
love all of your recipes. going to try the pumpkin pie. one question – after coming out of the oven, cool on counter or in refrigerator.
Anything you bake should always cool on the the counter, preferably on a cooling rack. Refrigerate only after it has cooled to room temperature.
Hi, I love the Pumpkin pie.I tried it.It is amazing.
That was an great recipe.
Hi, I really loved the filling! It is amazing! I will always love this recipe!!!!!!!!!!!
Hey Jenny! I was wondering if I could use sweetened condensed milk instead of evaporated milk.
No. It’s too sweet and too thick. I suggest looking for a different recipe if you want to use sweetened condensed milk.
Terrific recipe for pumpkin pie! Loved the smooth and spicy filling.This will be the only recipe I use for pumkin pie from now on.Thanks for all your great recipes
Hi Jenny, I do not have a deep dish pie plate. Can I split the pie filling into 2-8″ pies? And if so, do I reduce cooking times?
I’m not sure… you may have to research this.
Hi Jenny, I am in love with your recipes especially the videos! Depending on what I’m making I keep my iPad right on the kitchen counter where I’m baking and can bake along with you while the video is playing! I’ll have you know that I’ve always been an avid baker but have stayer far away from anything with yeast UNTIL NOW! Because of your recipes and videos I find it so thrilling to make so many of your recipes with yeast! I’m so proud of myself… so thank you? I do have a question though… Can I use the oil piecrust in this recipe to make a berry pie? I’m using frozen berries but I’m not going to cook the crust first. I look forward to your answer. Thanks and continue the videos!
I use the same crust for my apple pie and lemon meringue pie so it works for me either baked with fruit or pre-baked.
I’ve never made pie crust without butter but I was surprised to see that it looked and tasted absolutely perfect. Great recipe!
Wow Jenny thanks again for an awesome recipe. I know it’s April but I’ve made this for dinner tonight. Because my sone and I are lactose intolerant, I made my own evaporated milk by boiling 2 1/4 cups of Lactaid 1% milk to 1 cup so that we can enjoy this too. A little time to boil it down but all the evaporated milk on the market has milk in it? Thanks again!
Jenny, I was never one to spend too much time in the kitchen as I dislike cooking but enjoying baking when I have the time and am not rushed. After discovering your site a couple of months ago, I find that I am in the kitchen more now. I like your recipes as they are not too time consuming, easy to follow instructions and the fact that you make recipes that are delicious without all the not so good for you ingredients like butter. I need more practice on the pie crust and was wondering how to store pumpkin pie in the fridge so that there is not condensation/moisture on the saran wrap. Do you know how to prevent this from forming? Love your videos – please keep them coming!! God Bless!
Pumpkin pie should be completely cooled before covering and then I would not use plastic wrap because most baked goods need to breathe a little. Covering foods tightly with plastic often generates too much moisture. Try covering with foil or I use a pie container with a top but it’s not air tight. But even in the best case, there may still be a little moisture on the top of the pie and if so, I just blot it with a tissue.
Hi Jenny, can I use low fat milk instead of the evaporated milk? Thanks.
No. The evaporated milk helps to thicken the filling.
Can I use raw pumpkin instead of canned pumpkin? Also, can I use something besides evaporated milk? Something a 11 year old could get her hands on? Would the taste be affected if I didn’t use some of the spices? Sorry for so many questions. Thanks beforehand!
You can use fresh pumpkin but it has to be cooked and mashed first. Evaporated milk helps to thicken the filling. The spices are the only source of flavor in pumpkin pie. With this many changes, you’d be better off finding a different recipe that’s closer to your needs because this won’t be my recipe and I don’t want you to be disappointed in my recipes.
If I used everything the recipe asked for except I would have fresh pumpkin, would that be okay?
Yes, that would be good. Just a side note, canned pumpkin has more vitamin A than fresh… who knew?
What? How? I still think fresh pumpkins are healthier.
Jenny,
This is a great pie, I made two changes. I did not have a 9 inch deep dish, so I used a standard 10 inch and the fill was perfect. I also wanted to make it diary-free so I substituted sweetened almond milk for the condensed milk. The results were great. Thank you for the post and video.
Carmen
This recipe does not call for sweetened condensed milk. It lists evaporated milk, which is not sweetened. If you use sweetened milk, it will be much sweeter, so I suggest reducing the amount of sugar.
Oh, I hope no one confuses evaporated milk for sweetened condensed milk, which is very sweet and very thick. Evaporated milk is more liquid and not sweet. Thanks for bringing that up.
Have made this pie twice….LOVE IT….what would temp be and for how long would I bake this filling if I used ramekins. have to cut out my flour….doctors orders…..bah hum bug
I have never done this but I looked at some crustless pumpkin pie recipes in ramekins and they bake at 350 degrees for 35 to 45 minutes.
Hi Jenny the pie plate needs to be 2 inch deep but what about the size of the pie itself 7? 9 inch?
I use a standard size pie pan, which measures about 7 inches across the bottom and 9 inches across the top (theat’s inside rim of the top, not the outside which usually extends).
Thank you for the information I was looking every store for 10″ pie pan ..No for 2 inch deep pie pan…..
Dear jenny,
May I know cloves isn”t garlic powder? If without this will it make any different for the pie?
How many inches deep is your pie pan? Mine is just 1+ inch 3 cm deep only, so what can I do?
I love the puppy, its make me laugh a lot, sooooo cute!!!
Thank you very much.
I see the confusion. Garlic is measured in “cloves” but no, this is not garlic in any form. A clove is a spice similar to nutmeg and it is important to this recipe. My pie pan is almost 2 inches deep so I don’t think you can make this recipe unless you can figure out how to reduce the filling ingredients in half, which may not be easy.
Thanks for your quick respond, I”ll try to figure it out, may be buy a deeper pie pan, here got sell clove but is not in powder, will find someway else selling clove powder.
Some of our stores carry “pumpkin pie spice” which contains all the spices in one.
Hi jenny, if using pumpkin pie spice how much of this would i use? 2 tsp?
Hi Jenny: I just made this pumpkin pie but the crust was no soft to handle like you show in the video also was no enough to cover the border of the dish….when I used the roller the crust was no easy to get it thin….what is wrong?
Assuming you followed the recipe exactly with no substitutions, it sounds like too much flour. That can happen by the way you measure if the flour has settled in the container or bag. Make sure you aerate the flour by stirring it around before measuring and measure by lightly spooning the flour into a flat-topped measuring cup and level off the top with the back of a knife. Do not tap or shake the flour in the container and do not tap or shake the measuring cup. That should help the situation and make it softer and easier to roll so it can fill your pan. Let me know…
Thanks for the tips…I will do it again…next time I will sift the flour.
Thanks
Pre-sifting could make it measure less than you need. I would stick with just stirring it up really well.
Hi Jenny,
I’ve made some of your recipes, and recommending them to my friends .. I’m about to make this recipe too .. but if I didn’t find the evaporated milk, can I use condensed milk instead, and omit the sugar?
If you can’t find evaporated milk a better choice would be to replace it with half-and-half or a light cream.
I use light cream instead of evaporated milk. We don’t like the taste of evaporated milk. Also omit the cloves. It’s so delicious. Gone quickly.
Jenny your pumpkin pie was awesome! I loved the crust, it was so much easier than using butter!! I cook with you all the time, since my Mom passed 2 years ago, you took her place as my cooking advisor!
Thank you! Dee
Hi Jenny, just made your pumpkin pie and the crust looks great and was the easiest one I’ve ever made.
Hi Jenny,
Can I use skim milk instead of 1% for the dough.
Thanks!
I have never used skim milk in this recipe but I suspect the crust might not be as tender.
The fat in 2% is needed for a tender crust. Following my French grandmother’s recipe, I make my crust in thin layers [like crepes] (you can see the light through the layer) and dot butter all over the layers. The crust is fabulously flaky and tender. Also the less you knead the dough the more tender the crust.
Hi Jenny; did you get the pie ring/shield at sur la table as well? I can’t seem to find one anywhere.
I don’t remember where I got it. Where have you looked?
Ethan, I got mine at Bed Bath & Beyond. I was there today, but only saw the 10″ variety. You might be able to order a 9″ one off their website.
I was wondering about the pie rings too,I’ve been using aluminum foil,which is a pain,I think I saw an adjustable one on Amazon.com,has anybody seen this and used it ?
I have not used an adjustable but King Arthur Flour has one in silicone that looks really good. http://www.kingarthurflour.com/shop/items/adjustable-silicone-pie-crust-shield