A funeral is not a typical place that you get compliments on your recipes. But when your pumpkin pie tastes that good, I guess people can’t help themselves. But the funny thing is that my pumpkin pie recipe originated on the back of a can of pumpkin concentrate. Here is the best pumpkin pie recipe that you’ll ever need.
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Best Pumpkin Pie Recipe
This super simple pumpkin pie turns out great each time and only has about 6 key ingredients. Last year, I got a scare when I went to use my pumpkin pie recipe like I typically did, but I couldn’t find it on the back of the Aldi can. After scouring the internet, I finally found the Aldi recipe. So I figured I better make a recipe post with my best pumpkin pie recipe so that I would never lose it!
For the Best Pumpkin Pie Aldi recipe, you’ll need a few key ingredients:
- Pumpkin concentrate
- Evaporated milk
- Cinnamom
- Nutmeg
- Ginger
- Eggs
- Unbaked 9 inch pie crust
How to Make the Best Pumpkin Pie
Turn your oven to 425 before you prep your pumpkin pie ingredients. You’ll want your oven good and hot when you first put your pumpkin pie in. You’ll back the oven off after 15 minutes. But to make sure the pie sets and bakes well, you’ll want your oven at the correct heat when placing it in the oven.
Next, you’ll make your pie crust. You can either purchase a ready made pie crust. I like Kroger or Aldi brand pre-made pie crusts, if you do buy a pie crust. Or you can create this simple pie crust here that comes together in the pie pan. No rolling necessary!
Next, mix the sugar and spices in a small bowl and set aside. I love to use fresh nutmeg and a pinch of cloves!
In a mixer, add your eggs and beat. Then add your pumpkin concentrate and sugar mixture.
Lastly, mix in your evaporated milk. Pour your pumpkin pie mixture into the unbaked pie crust.
Place in oven at 425 degrees for 15 minutes. Then turn oven down to 350 for 40-50 minutes and place a pie crust shield on at that time to protect your pie crust from burning. I find putting the pie crust shield on slightly later keeps the pie shield from smushing the fragile crust before it’s had time to bake.
After 40 minutes more of baking put a knife in the center of the pie. If it comes out clean then it is done. The pie may still have a slight jiggle but will firm up as it cools.
Make sure to store any leftovers in fridge. And of course, make sure to have cool whip on hand!
Can I Make My Pumpkin Pie Ahead
Yes, pumpkin pie works well if made ahead. When we have company, it’s nice to get the dessert made the day before. As mentioned, pumpkin pie needs to be stored in the fridge. But it lasts well and even might taste better the next day.
How to Make the Perfect Pumpkin Pie
- Homemade crust – A homemade crust really helps your pumpkin pie stand out from the rest. It will take about 10 minutes of your times, but it definitely adds to the flavor.
- Quality spices – Don’t skip the cinnamon, fresh nutmeg, and a tiny bit of cloves. Your pie will taste so flavorful without any of the fake taste that most grocery store pies have.
- Pie shield – A pie shield will protect your pie crust. And you can use it again and again.
- Correct oven temperature – There is nothing like cooking a pie to show you that your oven temperature is off. If your pies have not been turning out well, invest in a oven thermometer. This oven thermometer works great and can help ensure that you have the right temperature with a click of a button.
Best Pumpkin Pie Recipe
Having a quality Pumpkin Pie Recipe will be one of your keeper recipes. Every fall, when your family and friends get a craving for pumpkin pie, you’ll be ready.
And if you love my pumpkin pie recipe, head over here and save my Family Pecan Pie Recipe!
Best Pumpkin Pie Recipe
Equipment
- 1 9 inch pie pan
- 1 pie shield
Ingredients
- 1 unbaked pie crust
- 1 15 oz can of pumpkin (pumpkin concentrate, not pumpkin pie mixture)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg I like fresh grated
- 1/8 tsp clove
- 1/2 tsp ginger
- 2 eggs
- 1 12 oz can of evaporated milk
Instructions
- Preheat oven to 425 degrees.
- Prepare your 9 inch pie crust. If using a store bought crust, thaw the crust.
- Mix together sugar and spices in a small bowl and set aside.
- Beat eggs in a mixer. Stir in pumpkin.
- Add in the sugar mixture to the pumpkin. Then slowly add in the evaporated milk. Mix until everything is combined.
- Pour pumpkin mixture into prepared, uncooked pie crust.
- Place pie in oven at 425 for 15 minutes.
- After 15 minutes, turn down oven to 350. Place pie shield on crust to protect edges. Set timer for 40 minutes.
- After 40 minutes check pie. If knife inserted in the middle of pie comes out clean, the pie is done. If not, cook for several more minutes.
- Pie is done when knife placed in the middle comes out clean.
- Let pie cool on counter for 2 hours. Serve with whip cream. Store leftovers in fridge
