Cheater’s Pumpkin Pie

quick pumpkin pie recipe

Who doesn’t love pumpkin pie? Martin would argue that it’s one of America’s greatest culinary creations. I’ve cracked a few times and made it for him in Germany. That process involved bringing a pie pan from the US, buying a pumpkin at the farmer’s market and baking and pureeing it, and making crust from scratch. All in the name of love, right?

Now that we’re in the US, I’m not embarrassed to admit that when I make a random pumpkin pie that isn’t for a holiday gathering, I cheat. I buy the organic frozen crusts (they even have gluten free ones) and canned pumpkin. The whole pie-making process takes less than 10 minutes. Ten minutes, you guys!

I keep the recipe in my Gadanke “Taste” food and recipe journal along with a story of Martin and pie when we first returned to the US. (All he wanted was the biggest pie he could find.)

My recipe comes from “The Joy of Cooking,” one of my all-time favorite cookbooks:


Makes one 9-inch pie, 8 servings
  • 2 to 3 large eggs (2 for a denser, more pumpkin-flavored pie; 3 for a fluffier pie)
  • 2 cups (1 can) canned pumpkin puree
  • 1 1/2 cups whipping cream
  • 1/2 cup sugar
  • 1/3 cup firmly packed light or dark brown sugar
  • 1 tsp ground cinammon
  • 1 tsp ground ginger
  • 1/2 tsp freshly grated or ground nutmeg
  • 1/4 tsp ground cloves or allspice
  • 1/2 tsp salt
1. Defrost pre-made crust.
2. Turn oven to 375.
3. Whisk the eggs together in a large bowl.
4. Add the rest of the wet ingredients and whisk together thoroughly until combined.
5. Mix together sugars, spices, and salt. Whisk into wet ingredients.
6. Pour the pumpkin mixture into the crust and bake until the center of the filling seems set but quivery when you nudge the pan, approximately 35-45 minutes.
7. Remove the pie and let cool completely on a wire rack. Refrigerate for up to 1 day.
8. Serve cold or at room temperature with whipped cream.
“Now every day can be pie day at our house,” Martin says. Is this a dream at your house, too?