Are you looking for a delicious and easy dessert to make this fall season? Look no further than this simple pumpkin pie recipe with a premade crust. This recipe is perfect for those who want to enjoy the flavors of fall without spending too much time in the kitchen. So, grab your apron and let’s get started!
Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 (9 inch) premade pie crust
Instructions:
- Preheat your oven to 425°F.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the mixture into the premade pie crust.
- Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 35-40 minutes, or until the center of the pie is set.
- Remove from the oven and let cool completely before serving.
Nutritional Information:
Each serving of this easy pumpkin pie recipe contains approximately:
- Calories: 285
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 68mg
- Sodium: 345mg
- Total Carbohydrates: 43g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 7g
Cooking Time:
This easy pumpkin pie recipe with premade crust takes about 50-55 minutes to bake.
Equipment:
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions:
This easy pumpkin pie recipe is best served chilled with a dollop of whipped cream on top. You can also sprinkle some cinnamon or nutmeg on top for an extra pop of flavor.
Variations:
If you want to mix things up, try adding some chopped nuts or a crumb topping to your pumpkin pie before baking. You can also experiment with different spices like cloves or allspice to give your pie a unique flavor.
Substitutions:
If you don’t have a premade pie crust, you can make your own using flour, butter, and water. You can also use a graham cracker crust instead for a different twist on this classic dessert.
Storage:
This easy pumpkin pie recipe can be stored in the refrigerator for up to 4 days. Simply cover with plastic wrap or aluminum foil to keep it fresh.
Tips:
- Make sure your pumpkin puree is 100% pure pumpkin and not pumpkin pie filling.
- Use room temperature eggs for best results.
- If you notice your pie crust is browning too quickly, cover it with aluminum foil while it continues to bake.
Notes:
This easy pumpkin pie recipe is perfect for Thanksgiving or any fall gathering. It’s quick, easy, and always a crowd-pleaser.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it will require some extra work. You’ll need to peel, seed, and roast the pumpkin before pureeing it. Canned pumpkin is a convenient and easy option.
Can I freeze this pumpkin pie?
Yes, you can freeze this pumpkin pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Can I use a different type of milk?
Yes, you can use evaporated milk instead of sweetened condensed milk if you prefer a less sweet pie. You can also use almond milk or coconut milk for a dairy-free option.
Final Thoughts:
This easy pumpkin pie recipe with premade crust is the perfect dessert for fall. It’s quick, easy, and delicious. Whether you’re hosting a Thanksgiving feast or just want to enjoy a slice of pie with your family, this recipe is sure to be a hit. So, grab your ingredients and get baking!