Pumpkin Pie Ingredients List

Pumpkin Pie Ingredients List

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Amazing Pumpkin Pie RecipeFlour On My Face
Amazing Pumpkin Pie RecipeFlour On My Face from flouronmyface.com

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:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Pour the mixture into the unbaked pie crust.
  4. 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.
  5. 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
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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.

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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!

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