As the leaves start to change and the air becomes crisp, it’s time to break out the pumpkin recipes. One fall favorite is pumpkin pie, and this easy pumpkin pie recipe from Food Network is sure to be a hit at any gathering. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through every step to create a delicious and impressive dessert.
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and continue baking for an additional 35-40 minutes, or until a knife inserted into the center of the pie comes out clean.
- Remove from the oven and let cool before serving.
One slice of pumpkin pie (1/8th of the pie) contains approximately:
- Calories: 320
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 320mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 7g
Prep time: 10 minutes
Cook time: 50-55 minutes
- Large mixing bowl
- 9-inch pie dish
- Knife or pie server
Pumpkin pie is delicious on its own, but can also be served with whipped cream or a scoop of vanilla ice cream. For a fun twist, try adding chopped pecans or a drizzle of caramel sauce on top.
This recipe can be easily adapted to include your favorite spices or mix-ins. Add a teaspoon of pumpkin pie spice for extra flavor, or mix in some chocolate chips or chopped nuts for added texture.
If you don’t have sweetened condensed milk, you can substitute with an equal amount of heavy cream and 3/4 cup of granulated sugar. You can also use a homemade or store-bought pie crust instead of the pre-made crust.
Leftover pumpkin pie can be stored in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and aluminum foil and store in the freezer for up to 2 months.
- Make sure to let the pie cool completely before slicing to prevent it from falling apart.
- If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
- For a smoother filling, you can blend the pumpkin puree and sweetened condensed milk together in a blender or food processor before adding the eggs and spices.
This recipe is adapted from a recipe by Paula Deen on Food Network.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes, you can make this recipe up to a day in advance and store it in the refrigerator until ready to serve.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To make your own pumpkin puree, simply roast and puree a small pie pumpkin until smooth.
Can I use a different type of pie crust?
Yes, you can use a homemade or store-bought crust of your choice.
This easy pumpkin pie recipe from Food Network is a fall favorite for good reason. It’s simple to make, delicious, and perfect for any occasion. Whether you’re serving it for Thanksgiving dinner or just enjoying a slice with a cup of coffee, it’s sure to be a hit. So give it a try and see for yourself why pumpkin pie is such a beloved dessert.