Trader Joe’s Pumpkin Pie Recipe

This Trader Joe’s Pumpkin Pie recipe is a creamy and perfectly spiced recipe, which is made with canned pumpkin and evaporated milk. It’s the perfect holiday dessert, ready in about an hour and 15 minutes.

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Trader Joe’s Pumpkin Pie Recipe Ingredients

For the Pumpkin Pie:

• 1 9-inch deep dish pie crust, unbaked
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 15 ounce can canned pumpkin puree
• 12 ounce can evaporated milk

For the Optional Caramel Pecan Topping:

• ½ cup light brown sugar, packed
• 2 tablespoons heavy whipping cream
• 1 tablespoon light corn syrup
• 1 tablespoon butter
• ½ cup chopped pecans
• ½ teaspoon vanilla extract

How To Make Trader Joe’s Pumpkin Pie

1. Prep the oven: Preheat your oven to 425°F.
2. Mix the filling: In a small bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves. In a separate large bowl, lightly beat the eggs and stir in the pumpkin puree. Add the sugar and spice mixture to the pumpkin and stir to combine.
3. Add milk and fill: Gradually stir the evaporated milk into the pumpkin mixture until everything is smooth and well combined. Carefully pour the filling into the unbaked pie shell.
4. First bake (high heat): Bake on the center rack for 15 minutes.
5. Second bake (lower heat): Without opening the oven door, reduce the temperature to 350°F. Continue to bake for 40 to 50 minutes longer.
6. Cool completely: The pie is done when the edges are set and the center has a slight jiggle. Let the pie cool completely on a wire rack for at least 2 hours before slicing and serving.

Recipe Tips

• How do I know when my pumpkin pie is done? The most common mistake is over-baking. The pie is ready when the edges are set but the center still wobbles slightly, like Jell-O. A knife inserted near the center should come out clean. The pie will finish setting up as it cools.
• How do I prevent my pie crust from getting soggy? This recipe uses a high initial baking temperature (425°F) which helps to quickly set the bottom of the unbaked crust, preventing it from becoming soggy under the wet filling.
• Can I make this pie ahead of time? Yes, this is the perfect make-ahead dessert. You can bake the entire pie one day in advance, let it cool completely, and then store it covered in the refrigerator.
• Why did my pumpkin pie crack? A cracked top is usually a sign of over-baking. To avoid this, pull the pie from the oven when it still has that slight jiggle in the center. Letting it cool gradually on a wire rack away from drafts can also help prevent cracking.

What To Serve With Pumpkin Pie

This classic pie is traditionally served with a dollop of fresh whipped cream. For an extra decadent treat, try the Caramel Pecan Topping from the recipe notes:

1. Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium-high heat.
2. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring frequently.
3. Remove from heat and stir in the pecans and vanilla. The topping will thicken as it cools. Spoon over cooled pie slices.

How To Store Pumpkin Pie

• Refrigerate: As a custard-based pie, it must be stored in the refrigerator. After the pie has cooled completely, cover it loosely with plastic wrap. It will keep for 3-4 days.
• Freeze: Allow the baked pie to cool completely, then wrap it well in several layers of plastic wrap and a final layer of foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Pumpkin Pie Nutrition Facts

• Serving: 1 slice
• Calories: 225kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 9g
• Sodium: 251mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Trader Joe’s Turkey Meatballs Recipe
• Trader Joe’s Turkey Bolognese Recipe
• Trader Joe’s Turkey Burger Recipe