Are you ready to indulge in the rich flavors of fall? Look no further than this homemade pumpkin pie recipe made from scratch with condensed milk. Perfect for Thanksgiving or any autumnal gathering, this pie is sure to impress your friends and family. Let’s get started!
Ingredients:
- 1 pie crust (homemade or store-bought)
- 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
Instructions:
- Preheat your oven to 425°F (218°C).
- Roll out your pie crust and place it in a 9-inch pie dish.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until fully combined.
- Pour the mixture into the pie crust and smooth out the top with a spatula.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 35-40 minutes, or until a knife inserted into the center comes out clean.
- Let the pie cool completely before serving.
Nutritional Information:
One slice of pumpkin pie (1/8th of the pie) contains approximately:
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 340mg
- Total Carbohydrates: 47g
- Dietary Fiber: 2g
- Sugars: 34g
- Protein: 7g
Cooking Time:
This pumpkin pie recipe takes approximately 50-55 minutes to bake, plus additional time for cooling.
Equipment:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
- Spatula
- Knife
Serving Suggestions:
Enjoy your homemade pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special touch, sprinkle some cinnamon or nutmeg on top.
Variations:
Looking to switch things up? Try adding some chopped pecans to the filling or topping your pie with a streusel crumble. You could also use gingersnap or chocolate cookie crumbs for the crust instead of traditional pie dough.
Substitutions:
If you don’t have sweetened condensed milk on hand, you can use regular milk or evaporated milk instead. You could also substitute the spices with pumpkin pie spice blend.
Storage:
Store your pumpkin pie in the refrigerator for up to 4 days. If you’re making it ahead of time, you can freeze the pie for up to 2 months. Just be sure to let it thaw in the refrigerator before serving.
Tips:
- Be sure to pre-bake your pie crust before adding the filling to prevent a soggy bottom.
- If you’re worried about the edges of your crust burning, cover them with foil or a pie shield halfway through baking.
- For a smoother filling, you can blend the pumpkin puree in a food processor or blender before adding the other ingredients.
Notes:
This recipe makes one 9-inch pie, serving 8 people.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin if you prefer. Just be sure to roast and puree it before adding it to the pie filling.
Do I need to refrigerate my pumpkin pie?
Yes, pumpkin pie should be stored in the refrigerator to keep it fresh and safe to eat.
Can I make this recipe without eggs?
While we haven’t tested it, you could try using a vegan egg substitute or omitting the eggs entirely. However, the texture may be slightly different.
This pumpkin pie recipe is one of my favorites, and it’s always a hit at Thanksgiving dinner. I love how easy it is to make from scratch, and the condensed milk adds a rich creaminess to the filling. The spices give it the perfect amount of warmth and flavor, without being overpowering. I highly recommend giving this recipe a try for your next fall gathering!