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Nothing says fall quite like a pumpkin pie. This recipe is simple yet delivers that classic, comforting flavor we all crave as the leaves turn. With a blend of cinnamon, ginger, and nutmeg, this pie is a warm hug in dessert form. Perfect for gatherings or a cozy night in, it’s a must-try for any home cook. Let's dive in and make some magic happen in the kitchen!
Pumpkin Pie Recipe
Ingredients:
- 1 can pumpkin puree
- 1 can sweetened condensed milk
- 2 beaten eggs
- 1 tsp cinnamon
- 0.5 tsp ginger
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 1 unbaked pie crust
Instructions:
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix well.
- Pour the mixture into the unbaked pie crust.
- Bake in preheated oven for 15 minutes. Reduce temperature to 350°F (175°C) and bake for 40 to 50 minutes more, or until a knife inserted near the center comes out clean.
- Cool on a wire rack. Serve or refrigerate.
What You Will Need
What you will need to make pumpkin pie
- Pumpkin puree: Provides the rich, earthy base flavor essential for a classic pumpkin pie, giving it that distinct autumn taste.
- Sweetened condensed milk: Adds creaminess and sweetness, balancing the spices and giving the pie a smooth, luscious texture.
- Eggs: Help bind the ingredients together, ensuring the pie sets properly and has a firm, sliceable consistency.
- Cinnamon, ginger, nutmeg: These spices create the warm, aromatic flavor profile that defines a traditional pumpkin pie.
- Unbaked pie crust: Serves as the vessel for the filling, providing a buttery, flaky contrast to the creamy pumpkin mixture.
Tools and Instruments Needed
What tools/instruments will be needed to make Pumpkin Pie Recipe
- Mixing bowl: Essential for combining pumpkin puree, sweetened condensed milk, eggs, and spices into a smooth, consistent mixture.
- Whisk: Helps blend the ingredients thoroughly, ensuring a lump-free filling.
- Pie dish: Holds the unbaked pie crust and filling, giving the pie its shape.
- Oven: Bakes the pie to perfection, setting the filling and browning the crust.
- Wire rack: Allows the pie to cool evenly, preventing a soggy crust.
Pumpkin Pie Recipe
A classic pumpkin pie recipe perfect for the holidays.
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Equipment
- Oven
- Mixing bowl
- Pie dish
Ingredients:
Main Ingredients
- 1 can Pumpkin Puree
- 1 can Sweetened Condensed Milk
- 2 Eggs beaten
- 1 tsp Cinnamon
- 0.5 tsp Ginger
- 0.5 tsp Nutmeg
- 0.5 tsp Salt
- 1 Pie Crust unbaked
Instructions:
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix well.
- Pour the mixture into the unbaked pie crust.
- Bake in preheated oven for 15 minutes. Reduce temperature to 350°F (175°C) and bake for 40 to 50 minutes more, or until a knife inserted near the center comes out clean.
- Cool on a wire rack. Serve or refrigerate.
Notes:
For best results, use a homemade pie crust.
Nutrition value:
Calories: 323kcalCarbohydrates: 45gProtein: 7gFat: 13gSaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 8000IUVitamin C: 2mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the pie filling as directed.
- Pour into the unbaked pie crust.
- Cover with plastic wrap.
- Store in the fridge for up to 2 days.
- Bake as directed when ready.
Freezing Instructions
- Bake the pie completely.
- Cool it on a wire rack.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag.
- Freeze for up to 2 months.
- Thaw in the fridge overnight.
- Serve chilled or reheat in the oven at 350°F (175°C) for 15 minutes.
Using sweetened condensed milk instead of regular sugar and milk gives the pie a smoother, creamier texture while also simplifying the ingredient list.
Frequently Asked Questions
FAQ:
How do I know when the pie is done?
Insert a knife near the center; if it comes out clean, it's ready.
Can I use fresh pumpkin instead of canned?
Yes, just make sure to puree it well.
How should I store leftover pie?
Refrigerate it, covered, for up to 3-4 days.
Can I freeze pumpkin pie?
Yes, wrap it tightly and freeze for up to a month.
What can I use instead of sweetened condensed milk?
Try using evaporated milk with added sugar.
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