Nothing screams fall more than a warm slice of pumpkin pie. This classic dessert is perfect for Thanksgiving or any cozy night in. While making pumpkin pie from scratch might seem intimidating, using canned pumpkin puree makes it a breeze. In this recipe, we’ll show you how to make a pumpkin pie that’s both delicious and easy to make.
Ingredients
- 1 can (15 ounces) of pumpkin puree
- 1 can (14 ounces) of 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, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake the pie for 15 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for an additional 35-45 minutes, or until a knife inserted in the center of the pie comes out clean.
- Let the pie cool completely before serving.
Nutritional Information
One serving of this pumpkin pie (1/8 of the pie) contains approximately:
- Calories: 305
- Protein: 7g
- Fat: 12g
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 31g
Cooking Time
This pumpkin pie recipe using canned pumpkin puree takes approximately 1 hour to make, including prep time.
Equipment
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions
This pumpkin pie is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it warm or chilled, depending on your preference.
Variations
Looking to switch things up? Here are a few variations you can try:
- Use a graham cracker crust instead of a traditional pie crust.
- Add a crumb topping by mixing together 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup softened butter, and 1/2 teaspoon cinnamon. Sprinkle the mixture over the top of the pie before baking.
- Make mini pumpkin pies by using a muffin tin instead of a pie dish.
Substitutions
If you don’t have all of the spices listed in the recipe, you can use pumpkin pie spice instead.
Storage
You can store leftover pumpkin pie in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to keep it fresh. You can also freeze pumpkin pie for up to 2 months. Wrap it tightly in plastic wrap and freeze it in a resealable plastic bag.
Tips
- Be sure to use canned pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.
- If you’re using a store-bought pie crust, be sure to prick the bottom with a fork before adding the filling. This will prevent the crust from puffing up while it bakes.
- If you want to make your own pie crust, use a recipe that calls for all-purpose flour, cold butter, cold water, and a pinch of salt.
Notes
This pumpkin pie recipe using canned pumpkin puree is perfect for beginners who want to make a classic dessert without all the fuss. It’s also a great way to use up any leftover pumpkin puree you might have. Feel free to adjust the spices to your liking, or add a little extra sweetness if you prefer a sweeter pie.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin instead of canned pumpkin puree. To do so, you’ll need to prepare the pumpkin first by peeling it, cutting it into cubes, and roasting it until it’s tender. Then, puree the roasted pumpkin in a food processor until smooth.
Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust if you prefer. Just be sure to prick the bottom with a fork before adding the filling, as mentioned in the tips section above.
Can I make this recipe ahead of time?
Yes, you can make this pumpkin pie recipe using canned pumpkin puree ahead of time. Simply bake the pie as directed, let it cool, and then store it in the refrigerator for up to 3 days. When you’re ready to serve it, let it come to room temperature before slicing.
This pumpkin pie recipe using canned pumpkin puree is a classic dessert that’s perfect for fall. It’s easy to make, delicious, and perfect for beginners. Whether you’re serving it on Thanksgiving or just want a cozy dessert on a chilly night, this pumpkin pie is sure to be a hit. So why not give it a try?