Are you ready to embrace the fall season with a warm, comforting slice of pumpkin pie? Look no further! This simple pumpkin pie recipe will make you feel like a professional baker, even if you’re a beginner in the kitchen. Not only is it easy to make, but it’s also packed with all the classic flavors you love. Let’s get started!
- 1 unbaked 9-inch 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
- 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 well combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 35-40 minutes, or until the pie is set and the crust is golden brown.
- Let the pie cool completely before serving.
Serving Size: 1 slice
Saturated Fat: 5g
Preparation Time: 10 minutes
Cook Time: 50-55 minutes
Total Time: 60-65 minutes
- Large mixing bowl
- 9-inch pie dish
This pumpkin pie is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect dessert for any fall gathering or holiday celebration.
If you want to add a little extra flavor to your pumpkin pie, try one of these variations:
- Streusel Topping: Mix together 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup melted butter. Sprinkle over the top of the pie before baking.
- Pecan Topping: Mix together 1/2 cup chopped pecans, 1/4 cup brown sugar, and 2 tbsp melted butter. Sprinkle over the top of the pie before baking.
- Maple Whipped Cream: Whip 1 cup heavy cream until stiff peaks form. Fold in 2 tbsp maple syrup and use as a topping for the pie.
If you don’t have all the ingredients on hand, you can make some easy substitutions:
- Instead of pumpkin puree, you can use butternut squash puree or sweet potato puree.
- If you don’t have sweetened condensed milk, you can use evaporated milk and add 3/4 cup sugar.
- If you don’t have a premade pie crust, you can make your own using flour, butter, and salt.
You can store leftover pumpkin pie in the refrigerator for up to 4 days. Make sure to cover it with plastic wrap or aluminum foil to keep it fresh.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- If you want to make your own pie crust, use a recipe that calls for a combination of flour, butter, and a little bit of sugar and salt.
- If you’re using a store-bought pie crust, make sure to remove it from the freezer and let it thaw completely before using it.
If you’re making this pumpkin pie for a holiday gathering, you can easily double the recipe to make two pies. Just make sure to adjust the baking time accordingly.
Frequently Asked Questions:
Can I freeze leftover pumpkin pie?
Yes, you can freeze leftover pumpkin pie. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. You’ll need to roast and puree the pumpkin first, which can be time-consuming. If you’re short on time, canned pumpkin is a great option.
Can I make this pie ahead of time?
Yes, you can make this pie ahead of time. Bake it as directed, then let it cool completely before storing it in the refrigerator. It will keep for up to 4 days.
This simple pumpkin pie recipe is a fall favorite that never gets old. With its classic flavors and easy preparation, it’s the perfect dessert for any occasion. Don’t be afraid to get creative with the variations and substitutions to make this recipe your own. Give it a try and enjoy the delicious taste of fall!