pumpkin pie in a can recipe

Written BySheba G Updated On
pumpkin pie in a can recipe
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The Best pumpkin pie in a can recipe

I’m so excited to share this recipe with you – pumpkin pie in a can is a classic dessert that never fails to impress. I’ve been making it for years, and my family just loves it. The best part is that it’s incredibly easy to prepare, requiring just a few simple ingredients and no fuss at all.

The result is a deliciously sweet and creamy pie that’s perfect for any occasion, whether it’s a holiday dinner or just a Tuesday night dessert. The history of pumpkin pie in a can dates back to the early 20th century, when canned pumpkin became widely available. Since then, it’s remained a staple in many American households, especially during the fall season.

When you take a bite of this pie, you’ll be greeted by the warm, comforting flavors of pumpkin, spices, and sugar. It’s a taste of nostalgia that never gets old. One of the key home cooking techniques involved in making this pie is using high-quality canned pumpkin puree.

This ensures that your pie will have the right consistency and flavor. I like to use Libby’s brand, which has been around since 1925 and is still made with real pumpkin puree. Another important aspect of this recipe is using fresh spices like cinnamon, nutmeg, and ginger to give your pie an extra boost of flavor.

Don’t be shy with these spices – they make all the difference in giving your pie that authentic taste.

Pumpkin Pie in a Can

Pumpkin Pie in a Can

4.8 from 500 votes

This recipe transforms classic pumpkin pie into a convenient and delicious canned treat. Enjoy the flavors of fall in a portable, easy-to-make dessert.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Filling

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

For the Crust

1 cup graham cracker crumbs
3 tbsp butter, melted

👨‍🍳Directions

1Preheat oven to 400°F.
2This will ensure the pie filling cooks evenly and thoroughly.
3While the oven is heating, prepare the crust.
4In a bowl, mix graham cracker crumbs and melted butter until well combined.
5This will form the base of the pie.
6Press the mixture into the bottom of each canning jar, creating an even layer.
7In a separate mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until smooth.
8The mixture should be well combined and free of lumps.
9Pour the pie filling into the prepared canning jars, filling each one about 3/4 full.
10This will allow room for the filling to expand as it bakes.
11Place the filled jars on a baking sheet and bake for 25-30 minutes.
12The filling should be set and slightly jiggly in the center when done.
13The edges should be lightly golden and the crust should be crisp.
14Remove the jars from the oven and let them cool completely on a wire rack.
15This will help the pie filling set properly and make it easier to handle.
16Once cooled, seal the jars with lids and store in the refrigerator.
17These pumpkin pies in a can will keep for up to one week, making them a convenient and delicious treat to enjoy anytime.

🔧Equipment

Mixing bowl
Measuring cups and spoons
Canning jars with lids
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 400mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 10g

📝Notes

Tips: For a spicier kick, add a pinch of cayenne pepper to the pie filling. Ensure the jars are clean and sterilized before use. If you do not have canning jars, small ramekins can be used instead.

Watch Video Of How Pumpkin Pie in a Can Works

This pumpkin pie in a can recipe is a great addition to any family gathering. I love how it is easy to make and can be prepared ahead of time.

This allows me to enjoy the company of my family and friends without worrying about cooking. I also love how it is a healthy dessert option that is low in calories and high in fiber.

I always recommend this recipe to my friends and family, and they always love it. It is a perfect dessert for any occasion, and I know you will enjoy it too.

This recipe is always a good idea for any occasion.

❓ Frequently Asked Questions About Pumpkin Pie in a Can

Q: Can I use fresh pumpkin instead of canned?

No, you should not use fresh pumpkin for this recipe. Fresh pumpkin can be too watery and may not hold up well to the baking process.

Q: What type of milk should I use?

I recommend using whole milk or heavy cream for this recipe. This will give your pie a rich and creamy texture.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time by assembling all the ingredients and refrigerating them until ready to bake.

Q: Do I need to thaw frozen spices?

No, you do not need to thaw frozen spices for this recipe.

Q: Can I substitute other types of sugar?

No, I do not recommend substituting other types of sugar for this recipe.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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