As the leaves start to change and the weather gets cooler, there’s nothing quite like the taste of a warm slice of pumpkin pie. While making pumpkin pie from scratch may seem daunting, using canned pumpkin puree makes it much easier. In this recipe, we’ll show you how to make a delicious pumpkin pie using canned pumpkin puree that is perfect for any fall occasion.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions:
- Preheat your oven to 425°F.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until well combined.
- Pour the mixture into the pie crust and smooth out the top.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 35-40 minutes, or until the filling is set.
- Remove from the oven and let cool completely before serving.
Nutritional Information:
One slice of pumpkin pie (based on 8 servings) contains approximately:
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 320mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Total Sugars: 32g
- Protein: 7g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 5 minutes
Equipment:
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions:
Top your pumpkin pie with whipped cream, caramel drizzle, or a sprinkle of cinnamon for an extra special touch. Serve alongside a warm cup of coffee or hot apple cider for the ultimate fall treat.
Variations:
- For a twist on traditional pumpkin pie, try adding a crumbly streusel topping made with brown sugar, flour, and butter.
- Add a splash of vanilla extract or a tablespoon of bourbon to the filling mixture for a richer flavor.
- Swap out the traditional pie crust for a graham cracker crust or a gluten-free crust for a different texture and taste.
Substitutions:
- If you don’t have sweetened condensed milk, you can substitute with 1 1/2 cups of heavy cream and 1 cup of sugar.
- If you don’t have pumpkin pie spice, you can substitute with a mixture of cinnamon, ginger, nutmeg, and allspice.
- For a dairy-free version, you can substitute the sweetened condensed milk with a can of coconut milk and use a dairy-free pie crust.
Storage:
Pumpkin pie can be stored in the refrigerator for up to 4 days. Cover with plastic wrap or foil to keep it fresh. It can also be frozen for up to 2 months. Thaw in the refrigerator before serving.
Tips:
- Make sure to use pure pumpkin puree, not pumpkin pie filling which has added sugar and spices.
- Don’t overmix the filling. Whisk just until everything is well combined to avoid a tough texture.
- Use a pie crust shield or aluminum foil to protect the crust from burning while baking.
Notes:
This recipe is easily customizable to suit your preferences. Adjust the spices and sweetness to your liking and have fun experimenting with toppings and crusts!
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! You can roast and puree fresh pumpkin for this recipe, but make sure it’s a pie pumpkin, not a carving pumpkin. Pie pumpkins have a sweeter, less watery flesh that is better suited for baking.
Can I make this pie ahead of time?
Yes, you can bake the pie up to a day ahead of time and store it in the refrigerator until ready to serve. Add toppings and whipped cream right before serving for the freshest taste.
Can I make mini pumpkin pies instead?
Yes, you can use this recipe to make mini pumpkin pies using a muffin tin or mini pie dishes. Adjust the cooking time accordingly and keep an eye on the pies to make sure they don’t overbake.
Pumpkin pie is a staple dessert during the fall season, and this recipe using canned pumpkin puree makes it so easy to create. The warm spices, creamy filling, and flaky crust make for a delicious combination that is sure to please any crowd. Whether you’re hosting a holiday gathering or just want to enjoy a slice of pie on a cozy night in, this recipe is a must-try. Give it a go and let us know what you think!