Forkonomics

Pumpkin pie is the heart of many Thanksgiving tables—warm, spiced, and surprisingly affordable. This guide walks you through each step using shelf-stable ingredients and a store-bought crust to keep things simple and cost-effective.

Ingredients

Budget-Friendly Full-Package Assumptions:

• 1 store-brand pie crust (frozen or refrigerated)
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 2 large eggs (from a 1-dozen carton)
• ¾ cup granulated sugar (from a 4-lb bag)
• 1½ teaspoons pumpkin pie spice (from a full container)
• ½ teaspoon salt
• Optional: whipped topping or vanilla ice cream for serving

Prep Steps

1. Preheat oven to 425°F.
2. Place pie crust in a 9-inch pie pan. If using frozen, let it thaw slightly for easier handling.
3. In a large bowl, whisk together:
   • Pumpkin puree
   • Evaporated milk
   • Eggs
   • Sugar
   • Pumpkin pie spice
   • Salt
4. Pour filling into crust. Tap gently to release air bubbles.

Baking Instructions

1. Bake at 425°F for 15 minutes.
2. Reduce oven temperature to 350°F. Continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean.
3. Cool completely on a wire rack. This helps the filling set and improves texture.
4. Refrigerate until ready to serve. Can be made a day ahead.

Serving Tips

• Serve chilled or at room temperature.
• Add whipped topping or vanilla ice cream if desired.
• Leftovers keep well in the fridge for 3–4 days.