Nothing says fall like a warm slice of pumpkin pie. But instead of using store-bought pumpkin puree, why not make your own? This recipe for pumpkin pie from pumpkin puree is not only easy but also delicious. So grab your apron and let’s get baking!
- 1 3/4 cups 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
- 1 unbaked 9-inch pie crust
- Preheat your oven to 425°F (220°C).
- 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 pie crust and smooth the top with a spatula.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 35-40 minutes or until a knife inserted in the center comes out clean.
- Cool the pie on a wire rack for at least 2 hours before serving.
One serving (1/8 of the pie) contains approximately:
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 300mg
- Total Carbohydrates: 47g
- Dietary Fiber: 2g
- Sugars: 33g
- Protein: 7g
Total time: 1 hour and 5 minutes (Prep time: 10 minutes, Cook time: 55 minutes)
- Large bowl
- 9-inch pie dish
- Wire rack
Top the pie with whipped cream or serve with vanilla ice cream for an extra indulgent dessert.
For a twist on the classic recipe, try adding a tablespoon of maple syrup or a pinch of cloves.
- You can use homemade or store-bought pie crust.
- If you don’t have pumpkin puree, you can use canned butternut squash or sweet potato puree instead.
- If you prefer a less sweet pie, you can reduce the amount of sweetened condensed milk.
Store leftover pie in the refrigerator for up to 3 days.
- Make sure to let the pie cool completely before slicing to ensure a clean cut.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- If you’re having trouble getting the pie out of the dish, try warming it up in the oven for a few minutes to loosen it up.
This recipe is perfect for Thanksgiving or any fall gathering. It’s easy to make and always a crowd-pleaser.
Frequently Asked Questions:
- Can I freeze pumpkin pie?
- Can I use fresh pumpkin instead of canned?
- Can I use a different type of milk?
Yes, you can freeze pumpkin pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Yes, you can use fresh pumpkin, but it will require extra preparation. You’ll need to roast the pumpkin, remove the flesh, and puree it before using it in the recipe.
You can use evaporated milk or heavy cream instead of sweetened condensed milk, but it will change the texture and sweetness of the pie.
In conclusion, this recipe for pumpkin pie from pumpkin puree is a must-try for any fall baking enthusiast. It’s easy to make, delicious, and perfect for any occasion. So, grab your apron, preheat your oven, and get ready to enjoy a slice of pumpkin pie that will have everyone asking for seconds.