As the leaves start to change and the weather turns cooler, there’s nothing quite like a warm slice of pumpkin pie to usher in the fall season. However, not everyone is a fan of the traditional pumpkin spice flavor. Fear not, because we have an easy pumpkin pie recipe without pumpkin spice that’s just as delicious and perfect for those who prefer a different taste.
Ingredients:
- 1 pie crust (homemade or store-bought)
- 1 can (15 oz) pure pumpkin puree
- 3 eggs
- 1 can (14 oz) sweetened condensed milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp salt
- Whipped cream (optional)
Instructions:
- Preheat oven to 425°F.
- Roll out pie crust and place in a 9-inch pie dish.
- In a large bowl, whisk together pumpkin puree, eggs, and sweetened condensed milk until well combined.
- Add cinnamon, nutmeg, allspice, cloves, and salt to the mixture and stir until fully incorporated.
- Pour mixture into prepared pie crust.
- Bake for 15 minutes, then reduce oven temperature to 350°F and bake for an additional 35-40 minutes, or until the center is set.
- Let cool completely before serving.
- Top with whipped cream if desired.
Nutritional Information:
Serving Size: 1 slice
Calories: 325
Fat: 14g
Saturated Fat: 7g
Cholesterol: 97mg
Sodium: 268mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 30g
Protein: 8g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 50-55 minutes
Total Time: 1 hour 5 minutes
Equipment:
- 9-inch pie dish
- Rolling pin
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Serving Suggestions:
Enjoy a slice of this easy pumpkin pie recipe without pumpkin spice on its own, or top it with whipped cream for an extra indulgent treat. Serve alongside a warm cup of coffee or tea for a cozy fall dessert.
Variations:
If you’re looking to mix things up, try adding a streusel topping made with brown sugar, flour, and butter. You could also swap out the pie crust for a graham cracker crust for a different texture and flavor.
Substitutions:
If you don’t have sweetened condensed milk on hand, you can use evaporated milk instead. You can also use a combination of cinnamon, ginger, and cardamom instead of the allspice and cloves.
Storage:
Leftover pumpkin pie can be stored in the fridge for up to 3-4 days. Cover with plastic wrap or foil to keep it fresh.
Tips:
- Be sure to let the pie cool completely before slicing to ensure that it sets properly.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If you’re using a homemade pie crust, be sure to blind bake it before adding the filling to prevent a soggy crust.
Notes:
This easy pumpkin pie recipe without pumpkin spice is a great alternative for those who aren’t fans of the traditional flavor. It’s creamy, decadent, and perfect for fall.
Frequently Asked Questions:
Can I make this pumpkin pie recipe without eggs?
No, the eggs are a crucial ingredient in this recipe and help to give the pie its structure and texture.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Simply roast the pumpkin until it’s soft, then puree it in a food processor or blender until smooth.
Can I freeze leftover pumpkin pie?
Yes, you can freeze leftover pumpkin pie for up to 2-3 months. Wrap it tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Thaw in the fridge before reheating.
Final Thoughts:
This easy pumpkin pie recipe without pumpkin spice is a must-try for anyone who loves a good fall dessert. It’s creamy, flavorful, and perfect for any occasion. Whether you’re serving it at a holiday dinner or enjoying a slice on a cozy night in, this pumpkin pie is sure to be a hit with your family and friends. So why not give it a try for yourself and see just how delicious it can be?