The recipe for a pumpkin pie is the one everyone has been talking about for years.
This recipe is simple, but it can be a little complicated.
But this is the perfect recipe to share with your guests.
It’s also easy and super filling!
All you need is a few ingredients and you’re done!
Ingredients: 1 cup unsalted butter, softened 1/2 cup sugar 1 egg 1 teaspoon vanilla extract 1/4 cup all-purpose flour (1 cup for gluten-free flour) 2 cups all-butter, room temperature 1 cup water (or more for vegan cream pie recipe) Directions: Preheat oven to 350°F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the butter, sugar, egg, vanilla, and flour.
Pour into prepared baking sheet.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool for 5 minutes.
Combine the remaining ingredients in a medium mixing bowl.
Pour the batter into prepared pie crust.
Bake in the preheated oven for 20 minutes.
Allow to cool on the baking sheet for 10 minutes before serving.
Notes Recipe Notes The pumpkin pie will thicken as it cools.
You can add extra pumpkin to the crust if you’d like.
If you’d prefer, you can bake it a day ahead and refrigerate the pie for up to 4 days.
For gluten-Free flour, you could use gluten- and nut-free whole wheat flour, but the pie will still be gluten-y.
For vegan cream pies, I would suggest using a vegan butter or coconut oil instead.
You could also add a little more cinnamon and a pinch of salt to the pie, if you prefer.
All images and text © Gina Homolka for Skinnytaste