Pure Pumpkin Pie Recipe – Made Only with Aldi Ingredients!
This classic Aldi Pumpkin Pie recipe is the perfect dessert for fall, using ingredients available at Aldi you can make this cozy dessert!
If you’re looking for the perfect pumpkin dessert this holiday season, Aldi has you covered. With a rich and creamy pumpkin filling made with Baker’s Corner 100 percent pure canned pumpkin, this easy homemade pumpkin pie will be the star of your holiday table!
With a few seasonal items from Aldi’s shelves, like pure canned pumpkin and a ready-made pie crust, you can make a delicious, homemade pumpkin pie without breaking the bank.
The rich flavor of the pumpkin filling, combined with spices like nutmeg and a splash of maple syrup, creates the ultimate fall dessert.
Aldi only sells budget-friendly ingredients, making this pie not only delicious but affordable. Their fresh pumpkin is unmatched!
Whether you’re hosting a Thanksgiving dinner or just love the flavors of fall, this recipe is sure to satisfy. Plus, it’s easy to put together in no time—just mix, bake, refrigerate, and enjoy!
Aldi Pumpkin Ingredients:
To make this homemade pumpkin pie, you’ll need the following ingredients from Aldi:
- Pie Crust: 1 9-inch pie shell (ready-made from Aldi).
- Aldi Canned Pumpkin: 1 can of pure pumpkin purée.
- Evaporated Milk: 1 can (12 oz).
- 2 Large Eggs: From Aldi’s organic selection.
- Pure Vanilla Extract: 1 teaspoon for flavor.
- Maple Syrup: 1 tablespoon for extra sweetness.
- Nutmeg: ½ teaspoon for that warm, classic spice.
- Ground Cinnamon: 1 teaspoon.
- Ground Ginger: ½ teaspoon.
- Pecans: Optional for topping to create a pecan pie twist!
- Whipped cream: For serving a big dollop of store bought or homemade whipped cream on top.
How to Make Aldi Pumpkin Pie:
- Preheat the oven. Set the temperature to 350°F to bake the pie evenly.
- Prepare the pumpkin pie filling. In a large bowl, whisk together the Aldi canned pumpkin (make sure it’s pure pumpkin), evaporated milk, 2 large eggs, maple syrup, pure vanilla extract, nutmeg, cinnamon, and ginger until smooth. The perfect pumpkin pie mixture!
- Fill the pie crust. Pour the pumpkin filling into the 9-inch pie crust, spreading it evenly. Set on a baking sheet.
- Bake the pie. Place the pie in the preheated oven and bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Cool and refrigerate. Once the pie is done, let sit cool on a wire rack for at least 2 hours, then refrigerate for another 2 hours to fully set.
- Serve. Top with a dollop of whipped cream and sprinkle pecans for a nutty crunch, if desired.
Notes, Tips, and Possible Substitutions:
- Baking Tip: Aldi sells pie crust shields to prevent burnt edges!
- Leftover Pumpkin Pie: Store any leftover pumpkin pie in the refrigerator or freezer. Once the pumpkin pie freezes it will stay fresh for up to two months.
- Fun Twists: Serve pumpkin pie with chopped pecans to create a hybrid pumpkin-pecan pie. Or when making pumpkin pie, double the cinnamon to amp up the pumpkin pie spice!
- Cozy Pairings: Serve with apple cider or hot cocoa for any winter holiday!
Aldi Pumpkin Pie
Discover the perfect Aldi pumpkin pie recipe that captures the essence of fall! This easy-to-follow recipe will delight your taste buds and impress your guests.
Ingredients
- 1 9-inch pie crust
- 1 can (12oz) canned pumpkin purée.
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple syrup
- ½ teaspoon nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- a sprinkle of pecans (optional)
- a dollop of whipped cream (optional)
Instructions
- Preheat the oven. Set the temperature to 350°F to bake the pie evenly.
- Prepare the pumpkin pie filling. In a large bowl, whisk together the Aldi canned pumpkin (make sure it's pure pumpkin), evaporated milk, 2 large eggs, maple syrup, pure vanilla extract, nutmeg, cinnamon, and ginger until smooth. The perfect pumpkin pie mixture!
- Fill the pie crust. Pour the pumpkin filling into the 9-inch pie crust, spreading it evenly. Set on a baking sheet.
- Bake the pie. Place the pie in the preheated oven and bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Cool and refrigerate. Once the pie is done, let sit cool on a wire rack for at least 2 hours, then refrigerate for another 2 hours to fully set.
- Serve. Top with a dollop of whipped cream and sprinkle pecans for a nutty crunch, if desired.
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