Are you on a quest for the best pumpkin pie around you? Look no further as we bring you the ultimate recipe that will leave you craving for more. This classic Thanksgiving dessert is a must-have, but with our recipe, you’ll be making it all year round.
Ingredient
- 1 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425°F.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the mixture into the pie crust and smooth out the top with a spatula.
- Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 35-40 minutes, or until the center is set.
- Let the pie cool completely before serving.
Nutritional Information
Serving Size: 1 slice (1/8th of pie)
Calories: 310
Total Fat: 12g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 300mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 32g
Protein: 8g
Cooking Time
Total Time: 1 hour and 5 minutes
Prep Time: 10 minutes
Cook Time: 55 minutes
Equipment
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Spatula
- Oven
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations
Add 1/4 cup of maple syrup for a maple pumpkin pie flavor.
Substitute the sweetened condensed milk with heavy cream for a richer pie.
Add 1/2 cup of chopped pecans for a crunchy texture.
Substitutions
Use pumpkin pie spice instead of individual spices.
Substitute the pie crust with a graham cracker crust.
Use honey or maple syrup instead of sweetened condensed milk.
Storage
Cover the pie with plastic wrap or foil and store in the refrigerator for up to 4 days.
Tips
- Make sure to use pure pumpkin puree and not pumpkin pie filling.
- Don’t overbake the pie as it may crack.
- To prevent the crust from burning, cover the edges with aluminum foil.
Notes
This recipe yields 8 servings.
Frequently Asked Questions
How do I know when the pie is done?
The pie is done when the center is set and the edges are slightly puffed. To check, insert a toothpick in the center of the pie. If it comes out clean, the pie is done.
Can I freeze the pie?
Yes, you can freeze the pie for up to 2 months. Wrap it in plastic wrap and aluminum foil before freezing. To serve, let it thaw in the refrigerator overnight and then bring it to room temperature before serving.
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin. Cut the pumpkin in half, remove the seeds, and bake it in the oven at 350°F for 45-60 minutes or until soft. Let it cool, then scoop out the flesh and puree it in a blender or food processor.
Personal Thoughts
This pumpkin pie recipe is a winner in my book. It’s easy to make and tastes amazing. The combination of spices gives it the perfect amount of flavor, and the sweetened condensed milk adds a creamy texture. I love serving it with whipped cream or vanilla ice cream. It’s a great dessert for any occasion, not just Thanksgiving. So go ahead and give it a try, you won’t be disappointed.