Pumpkin Pie

Campbell's Pumpkin Pie Recipe

Using a refrigerated pie crust and this perfectly seasoned pumpkin filling makes holiday pie baking easy and tasty!

At a glance

Prep

20 min.

Total

50 min.

Serves

8

Bake: 30 min.

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What You'll Need

2 eggs
1/2 cup packed brown sugar
1 cup heavy cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
dash of salt
2/3 of a 29-ounce can pumpkin (about 2 cups)
1/2 of a 14-ounce package refrigerated pie crust (1 crust), baked according to package directions for an 8-inch pie
Whipped cream

How to Make It

  • 1

    Beat the eggs, brown sugar, heavy cream, cinnamon, pumpkin pie spice and salt in a large bowl with an electric mixer on medium speed. Stir in the pumpkin and pour the mixture into the baked pie crust.

  • 2

    Bake at 350ºF. for 30 minutes or until the pumpkin mixture is set. Serve the pie warm or at room temperature with whipped cream, if desired.

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Easy Substitutions

  • Ingredient Note: If you'd rather make your own pie crust, search Campbellkitchen.com for the "Classic Pie Crust" recipe. It works great with this recipe!
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RID#26909

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