THE EASIEST PUMPKIN PIE RECIPE easy + delicious, what could be better?

pumpkin pie recipe via lauren kelp‘Tis the season for all things pumpkin, am I right? Pumpkin colored hues, pumpkin picking, pumpkin lattes, pumpkin errythang. Truthfully, I love this time of year so much that I don’t really mind being inundated with various pumpkin flavored things – in fact, I kind of like it! To get into the spirit of fall, we whipped up the most delicious pumpkin pie recipe I have ever made. If you have a favorite pie crust recipe you like to use, now is the time. If not, add a pie crust to your shopping list & no one will ever be the wiser. The secret to this pie is using International Delight Pumpkin Spice creamer. Kind of genius, right? It was my moms idea – so thanks, Jane!

Now pour yourself a cup of coffee, scroll down, and let’s get to baking!

pumpkin pie recipe via lauren kelp

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • Pastry dough or prepackaged pie crust
  • 15-oz can canned solid-pack pumpkin (about 2 cups)
  • 1 cup International Delight Pumpkin Spice Creamer
  • ½ cup whole milk
  • 2 large eggs
  • ¾ cup light brown sugar
  • Pinch of ground cloves
  • ¼ teaspoon salt
  1. If you have a pastry dough recipe you like, us that. If not, follow the directions of your store bought crust.
  2. Whisk together pumpkin, International Delight Pumpkin Spice creamer, milk, eggs, brown sugar, spices, and salt, then pour into shell.
  3. Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly.
  4. Serve cooled with whipped cream and a sprinkle of cinnamon or ginger!

pumpkin pie recipe via lauren kelpSo, what do you think? Crazy easy, right? The Pumpkin Pie creamer has a lot of great spices and flavors to it, but feel free to add in some cinnamon, ginger, or maybe even a dash of nutmeg. Go crazy – it’s your recipe! To check if your local store has the creamer, check here & for more great recipes check out ID’s Instagram! 

pumpkin pie recipe via lauren kelp

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.