Delicious and Easy-to-Make Progress Pie Recipe

Ingredients

1 pre-made pie crust
1 can (15 oz) of pumpkin puree
1 can (14 oz) of sweetened condensed milk
2 large eggs
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon of salt
1 cup of heavy cream for topping (optional)

Steps and instructions

Preheat your oven to 425 degrees Fahrenheit.
Place the pre-made pie crust into a 9-inch pie dish and set aside.
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix until all ingredients are well incorporated.
Pour the pumpkin mixture into the prepared pie crust. Use a spatula to smooth the top.
Place the pie in the preheated oven and bake for 15 minutes.
After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit and continue to bake for another 35 to 40 minutes, or until a knife inserted into the pie comes out clean.
Remove the pie from the oven and allow it to cool on a wire rack until it reaches room temperature.
Once cooled, if using, whip the heavy cream until soft peaks form and spread over the top of the pie as a topping.
Serve the pie at room temperature, or refrigerate until ready to serve.

Tools for making

Mixing Bowl - A large bowl to combine all the pie filling ingredients.
Pie Dish - 9-inch dish to hold the pie crust and filling.
Spatula - For smoothing out the pie filling in the crust.
Oven - To bake the pie at specific temperatures.
Knife - To check for doneness by inserting into the pie.
Wire Rack - For cooling the pie after baking.
Electric Mixer - Optional for whipping the heavy cream for topping.

Recipe variations

Use a graham cracker crust instead of a traditional pie crust for a different flavor and texture.
Add chopped pecans or walnuts to the pie filling for a crunchy twist.
Swap out the pumpkin puree for sweet potato puree for a unique flavor profile.
For a dairy-free version, use a can of coconut cream in place of the sweetened condensed milk.
Experiment with different spices such as allspice, cloves, or cardamom to customize the flavor of the pie.
Top the pie with a dollop of whipped cream infused with maple syrup for a sweet finish.
For a gluten-free option, use a gluten-free pie crust or make a crustless version by baking the filling in ramekins.
Add a tablespoon of bourbon or rum to the filling for a boozy kick.

Recipe overview

Progress Pie is a delightful dessert that is perfect for any time of the year, but especially wonderful during the fall season. This pie is made using a delicious combination of pumpkin puree, sweetened condensed milk, and a variety of warming spices all encased in a pre-made pie crust. Not only is this recipe incredibly easy to make, it's also a great way to enjoy the traditional flavors of pumpkin pie without all the fuss. The pie is initially baked at a high heat to set the crust, then the temperature is lowered to gently cook the filling. The result is a perfectly spiced, moist, and creamy pie that is sure to impress. Serve it at room temperature, or if you prefer, cool it down and top it with a dollop of freshly whipped cream. Either way, this Progress Pie is sure to become a favorite in your recipe collection!

Common questions

Can I use homemade pie crust instead of pre-made?
Yes, you can use a homemade pie crust for this recipe. Just make sure it fits a 9-inch pie dish.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure it is thick and not too watery.
Can I omit the heavy cream topping?
Yes, the heavy cream topping is optional. The pie is delicious on its own as well.
How should I store the leftover pie?
Store any leftover pie in the refrigerator, covered, for up to 3 days.

Serving dishes and utensils

Pie Dish - A 9-inch pie dish is ideal for baking the progress pie.
Mixing Bowl - A large mixing bowl is necessary to combine all the filling ingredients together.
Spatula - Use a spatula to smooth out the top of the pie filling in the crust.
Oven - You'll need an oven to bake the progress pie to perfection.
Wire Rack - Allow the pie to cool on a wire rack after baking.
Whisk or Hand Mixer - Optional for whipping the heavy cream for topping.

Origin stories

The pumpkin pie, a beloved staple of American Thanksgiving tradition, actually did not make an appearance at the first Thanksgiving meal shared between the Pilgrims and Native Americans. The Pilgrims had brought some form of pumpkin pie back to England from the New World, but the concept of a sweet pie was not well received at the time. It wasn't until the late 18th century that the pumpkin pie as we know it began to gain popularity in America, thanks to an English cookbook that began circulating in the colonies. The book, titled "American Cookery," included a recipe for pumpkin pie that is quite similar to the one we use today. The author, Amelia Simmons, is considered the first American cookbook author and her book is highly regarded as a significant culinary milestone. So, while we may associate pumpkin pie with the Pilgrims, it was really the generation of Americans after them that began the tradition of this delicious dessert.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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