Fall is the season of pumpkin everything, and what better way to enjoy this delicious gourd than with a classic pumpkin pie? Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress your taste buds and your guests. So, let’s dive into the pumpkin pie ingredients list and get baking!
Ingredients:
- 1 9-inch unbaked pie crust
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) 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 (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for an additional 35-40 minutes or until a knife inserted in the center comes out clean.
- Cool the pie completely on a wire rack before serving.
Nutritional Information:
One slice of pumpkin pie (1/8 of the pie) contains approximately:
- 323 calories
- 12g fat
- 45g carbohydrates
- 6g protein
- 2g fiber
Cooking Time:
The total cooking time for this pumpkin pie recipe is approximately 50-55 minutes.
Equipment:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Knife
Serving Suggestions:
Top your pumpkin pie with whipped cream or vanilla ice cream for an extra decadent treat. Serve alongside a cup of hot coffee or tea for the perfect fall dessert.
Variations:
Try adding a pinch of cloves or allspice for extra flavor. You can also use a graham cracker crust instead of a traditional pie crust for a different texture and taste.
Substitutions:
If you don’t have sweetened condensed milk, you can substitute with heavy cream or evaporated milk. You can also use fresh pumpkin instead of canned pumpkin puree.
Storage:
Store your pumpkin pie in the refrigerator for up to 3-4 days. To freeze, wrap the pie tightly in plastic wrap and aluminum foil and store in the freezer for up to 2-3 months.
Tips:
- Make sure to let your pie cool completely before slicing to achieve the perfect texture.
- If your crust is browning too quickly, cover the edges with aluminum foil to prevent burning.
- Use a sharp knife to cut your pie for clean slices.
Notes:
This recipe yields one 9-inch pie, serving 8 people.
Frequently Asked Questions:
Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute 1-2 teaspoons of pumpkin pie spice for the cinnamon, ginger, and nutmeg in this recipe.
Can I make the pie crust from scratch?
Yes, you can make your own pie crust using flour, butter, and water. Look up a simple recipe online or in a cookbook.
Can I use a different type of milk?
You can use almond milk or coconut milk for a dairy-free alternative, but the texture and taste may be slightly different.
This pumpkin pie recipe is a fall favorite for a reason. It’s easy to make, tastes delicious, and is the perfect dessert for any autumn occasion. Whether you’re hosting a holiday dinner or just want to indulge in something sweet, this recipe is sure to impress. So, grab your ingredients and get baking!