As the leaves begin to change and the air turns crisp, there’s nothing quite like a slice of warm pumpkin pie to welcome the season. This classic pumpkin pie recipe from Natashas Kitchen is a crowd-pleaser that’s sure to satisfy your autumn cravings. Made with simple ingredients and easy-to-follow instructions, this pie is perfect for both beginners and experienced bakers alike. So, grab a cup of hot cider and let’s get baking!
Ingredients
- 1 pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp 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 mixture into prepared pie crust.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for an additional 35-40 minutes or until center is set.
- Remove from oven and let cool before serving.
Nutritional Information
Serving Size: 1 slice
Calories: 296
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 68mg
Sodium: 351mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 31g
Protein: 7g
Cooking Time
Preparation Time: 10 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour
Equipment
- Large bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.
Variations
Add a crumb topping made with brown sugar, flour, and butter for a crunchy twist on this classic dessert.
Substitutions
You can substitute pumpkin pie spice for the cinnamon, ginger, and nutmeg if you prefer.
Storage
Leftover pie can be stored in the refrigerator for up to 3 days.
Tips
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- For a smoother texture, blend the pumpkin puree in a food processor or blender before mixing with the other ingredients.
- If the crust begins to brown too quickly, cover the edges with foil to prevent burning.
Notes
This recipe makes one 9-inch pie.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, but it will require additional preparation time to roast and puree the pumpkin.
Can I make this recipe gluten-free?
Yes, simply use a gluten-free pie crust.
Can I freeze leftover pie?
Yes, wrap tightly in plastic wrap and store in the freezer for up to 2 months.
Final Thoughts
This classic pumpkin pie recipe from Natashas Kitchen is the perfect dessert for fall. With its warm spices and rich, creamy filling, it’s sure to become a family favorite. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and yields delicious results. So, grab a fork and dig in!