Introduction
Fall is here, and that means it’s time to indulge in all things pumpkin! What better way to enjoy the season than by baking a delicious pumpkin pie? This Carnation Pumpkin Pie Recipe is the perfect dessert for any fall gathering or cozy night in. With a creamy and rich filling, this pie is sure to become a family favorite. Let’s get started!
Ingredients
– 1 pre-made pie crust – 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 – Whipped cream (optional)
Instructions
1. Preheat your oven to 425°F (220°C). 2. Roll out the pie crust and place it into a 9-inch pie dish. 3. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth. 4. Pour the filling into the pie crust. 5. Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for an additional 35-40 minutes or until the filling is set. 6. Let the pie cool completely before serving. Top with whipped cream if desired.
Nutritional Information
– Calories: 320 – Total Fat: 12g – Saturated Fat: 5g – Cholesterol: 65mg – Sodium: 370mg – Total Carbohydrates: 46g – Dietary Fiber: 2g – Sugars: 33g – Protein: 8g
Cooking Time
Preparation Time: 10 minutes Cooking Time: 50-55 minutes Total Time: 1 hour and 5 minutes
Equipment
– 9-inch pie dish – Large mixing bowl – Whisk
Serving Suggestions
Serve the Carnation Pumpkin Pie with a dollop of whipped cream on top for a delicious and festive touch. This pie pairs well with a hot cup of coffee or tea.
Variations
– Add 1/2 cup of chopped pecans to the filling for a crunchy texture. – Substitute the sweetened condensed milk for evaporated milk and 3/4 cup of granulated sugar for a less sweet pie. – Use a graham cracker crust instead of a traditional pie crust for a twist on the classic recipe.
Substitutions
– Use homemade pumpkin puree instead of canned for a fresher taste. – Substitute the spices with 2 tsp of pumpkin pie spice. – Use a dairy-free milk alternative such as almond milk or coconut milk for a vegan option.
Storage
Cover and store the Carnation Pumpkin Pie in the fridge for up to 4 days.
Tips
– Make sure to let the pie cool completely before serving to prevent the filling from becoming runny. – To prevent the crust from burning, cover the edges with foil during the last 10-15 minutes of baking. – For a smoother filling, strain the pumpkin puree through a fine-mesh sieve before whisking it together with the other ingredients.
Notes
– This recipe makes one 9-inch pie. – You can freeze the Carnation Pumpkin Pie for up to 2 months. Let it thaw in the fridge before reheating in the oven at 350°F (180°C) for 15-20 minutes.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. However, it may alter the texture and moisture level of the pie.
Is it necessary to blind bake the crust?
No, it’s not necessary to blind bake the crust for this recipe since the filling will cook fully in the oven.
Can I make this recipe ahead of time?
Yes, you can make the Carnation Pumpkin Pie ahead of time and store it in the fridge for up to 4 days.
Conclusion
In conclusion, this Carnation Pumpkin Pie Recipe is the perfect dessert for fall. With its creamy and rich filling, it’s sure to satisfy any pumpkin pie lover. The recipe is easy to follow and can be customized to suit your preferences. So, why not give it a try for your next gathering or cozy night in? Your taste buds will thank you!