As the leaves begin to fall and the temperature drops, there’s nothing quite like a warm slice of pumpkin pie to make you feel cozy and satisfied. But where can you find the best pumpkin pie in Melbourne? Look no further! We’ve scoured the city to bring you the ultimate recipe for a perfectly spiced, creamy pumpkin pie that will have you coming back for more.
Ingredients
- 1 pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out your pie crust and place it into a 9-inch pie dish. Crimp the edges as desired.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until well combined.
- Pour the mixture into the prepared pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for another 35-40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely before slicing and serving.
Nutritional Information
Each serving of pumpkin pie (1/8 of the pie) contains approximately:
- Calories: 320
- Protein: 8g
- Fat: 13g
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 33g
- Sodium: 360mg
Cooking Time
This pumpkin pie takes approximately 50-55 minutes to bake, plus time for cooling.
Equipment
- 9-inch pie dish
- Mixing bowl
- Whisk
- Rolling pin (if making homemade crust)
Serving Suggestions
Pumpkin pie is best served at room temperature or slightly warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a warm cup of coffee or a spiced chai latte.
Variations
For a twist on the classic pumpkin pie, try adding a tablespoon of bourbon or rum to the filling mixture. You can also add a streusel topping for extra crunch and flavor.
Substitutions
If you don’t have sweetened condensed milk, you can use evaporated milk or heavy cream instead. You can also use fresh roasted pumpkin instead of canned puree, but be sure to roast and puree it first.
Storage
Store leftover pumpkin pie in the refrigerator for up to 3 days.
Tips
- Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- If your crust is browning too quickly, cover the edges with foil or a pie shield.
- Let the pie cool completely before slicing to ensure it sets properly.
Notes
This recipe makes 1 9-inch pumpkin pie, serving 8 people.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can make the pie up to 2 days ahead of time and store it in the refrigerator. Just be sure to let it come to room temperature before serving.
Can I freeze this pumpkin pie?
Yes, you can freeze the pie after baking and cooling. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I use a different type of pie crust?
Yes, you can use any type of pie crust you prefer, including a graham cracker crust or a gluten-free crust.
Final Thoughts
This pumpkin pie recipe is the perfect blend of sweet and spicy, with a creamy texture that melts in your mouth. It’s easy to make and always a crowd-pleaser. Whether you’re celebrating Thanksgiving or just in the mood for a comforting dessert, this pumpkin pie is sure to hit the spot. Give it a try and see for yourself!