Randall's Pumpkin Pie Copycat Recipe
Enjoy the rich, spiced flavors of Randall's Pumpkin Pie Copycat Recipe, featuring a creamy filling and a buttery graham cracker crust. This easy-to-make dessert is perfect for fall gatherings!
Ingredients
Pumpkin Pie Filling:
- 1 can 15 oz pumpkin puree
- 2 large eggs
- 1 can 14 oz sweetened condensed milk
Pumpkin Pie Spice Blend:
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Pie Crust Options:
- 1 pre-made graham cracker crust or
- 1 homemade pie crust 9-inch or
- 1 gluten-free pie crust 9-inch
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
Prepare the Pie Crust:
- If you're using a pre-made crust, place it on a baking sheet. For a homemade crust, roll it out and fit it into a 9-inch pie pan, crimping the edges as desired. If using a gluten-free crust, follow the instructions on the package.
Make the Pumpkin Pie Filling:
- In a large mixing bowl, whisk together the pumpkin puree, eggs, and sweetened condensed milk until smooth.
- Add the cinnamon, nutmeg, ginger, and cloves, and stir until well combined. Make sure the spices are evenly distributed.
Assemble the Pie:
- Pour the prepared pumpkin filling into the pie crust. Smooth the top with a spatula to make it even.
Bake the Pie:
- Bake the pie at 425°F (220°C) for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 35–40 minutes, or until the center is set and a toothpick inserted into the filling comes out clean.
Cool the Pie:
- Once the pie is done, remove it from the oven and let it cool on a wire rack for at least 1 hour. The pie will continue to set as it cools.
Serve and Enjoy:
- Once cooled, serve the pie topped with a dollop of whipped cream and a sprinkle of cinnamon, if desired.
Notes
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 80mg
- Sodium: 250mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 25g
- Protein: 6g