Are you looking for a delicious and easy pumpkin pie recipe that uses fresh pumpkin? Look no further! This recipe is perfect for any occasion, whether it’s a Thanksgiving dinner or a cozy fall evening at home. The best part is that it’s so simple to make, even if you’re not an experienced baker. So, grab your apron and let’s get started!
Ingredients:
- 1 pie crust (homemade or store-bought)
- 2 cups of fresh pumpkin puree
- 1 can of sweetened condensed milk
- 2 large eggs
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt
Instructions:
- Preheat your oven to 425°F.
- Roll out your pie crust and place it in a 9-inch pie dish.
- In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the pie crust.
- Bake the pie for 15 minutes.
- Reduce the oven temperature to 350°F and bake for an additional 35-40 minutes, or until the filling is set.
- Remove the pie from the oven and let it cool completely before serving.
Nutritional Information:
Serving size: 1 slice
Calories: 300
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 280mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 30g
Protein: 6g
Cooking Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Equipment:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
Serving Suggestions:
This pie is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect dessert for Thanksgiving, Halloween, or any fall gathering.
Variations:
If you’re feeling adventurous, you can try adding some extra ingredients to the filling. Some popular options include:
- 1/2 cup of brown sugar for a sweeter pie
- 1/4 cup of maple syrup for a richer flavor
- 1/2 cup of chopped pecans for a crunchy texture
- 1/2 cup of raisins for a fruity twist
Substitutions:
If you don’t have fresh pumpkin, you can use canned pumpkin puree instead. You can also use almond milk or coconut milk instead of sweetened condensed milk if you prefer a dairy-free version.
Storage:
You can store leftover pumpkin pie in the refrigerator for up to 4 days. To reheat, simply place a slice in the microwave for 20-30 seconds or in the oven at 350°F for 10-15 minutes.
Tips:
- If you’re making your own pumpkin puree, be sure to remove the seeds and stringy bits before cooking.
- For a flaky crust, be sure to use very cold butter and water when making your pie crust.
- If your crust is browning too quickly, cover it with aluminum foil during the last 15 minutes of baking.
- Let the pie cool completely before slicing to prevent the filling from falling apart.
Notes:
This recipe makes one 9-inch pie, but you can easily double the recipe if you need to make more.
Frequently Asked Questions:
Q: Can I use canned pumpkin puree instead of fresh pumpkin?
A: Yes, you can use canned pumpkin puree instead of fresh pumpkin. Just be sure to use pure pumpkin puree and not pumpkin pie filling.
Q: Can I make the pie crust ahead of time?
A: Yes, you can make the pie crust ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month.
Q: Can I freeze the pumpkin pie?
A: Yes, you can freeze the pumpkin pie for up to 2 months. Simply wrap it tightly in plastic wrap and aluminum foil before freezing.
Personal Thoughts:
This pumpkin pie recipe is one of my favorites because it’s so easy to make and tastes delicious. I love using fresh pumpkin because it gives the pie a natural sweetness and a beautiful orange color. The spices are perfectly balanced, and the sweetened condensed milk adds a creamy texture that makes every bite irresistible. I highly recommend trying this recipe for yourself, whether you’re a seasoned baker or a beginner. Your friends and family will thank you!