Introduction
Are you tired of the hassle of blind baking your pumpkin pie crust? Look no further, because we have the perfect recipe for you. This pumpkin pie recipe skips the blind baking step and still produces a perfectly flaky crust. Plus, it’s super easy to make!
Ingredients
- 1 pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out your pie crust and place it in a 9-inch pie dish.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until well combined.
- Pour the pumpkin mixture into the pie crust.
- Bake the pie for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes until the filling is set.
- Remove the pie from the oven and let it cool completely before serving.
Nutritional Information
One slice of this pumpkin pie (1/8 of the pie) contains approximately:
- Calories: 320
- Protein: 7g
- Fat: 13g
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 32g
Cooking Time
This pumpkin pie takes approximately 50-55 minutes to cook, including 15 minutes of baking at 425°F (220°C) and 35-40 minutes of baking at 350°F (175°C).
Equipment
- 9-inch pie dish
- Rolling pin
- Large mixing bowl
- Whisk
Serving Suggestions
This pumpkin pie is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it as a dessert after a Thanksgiving dinner or as a sweet treat during the fall season.
Variations
If you want to switch things up, try adding a teaspoon of vanilla extract or a tablespoon of bourbon to the pumpkin mixture for some extra flavor. You can also top the pie with a streusel topping made from flour, brown sugar, and butter.
Substitutions
If you don’t have sweetened condensed milk, you can use evaporated milk instead. You can also use pumpkin pie spice instead of the individual spices listed in the recipe.
Storage
This pumpkin pie can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to keep it fresh.
Tips
- Make sure your pie crust is cold when you put it in the oven. This will help it keep its shape and prevent it from shrinking.
- If your pie crust starts to brown too quickly, cover it with aluminum foil to prevent it from burning.
- Let the pie cool completely before slicing it. This will help the filling set and make it easier to cut.
Notes
This pumpkin pie recipe is perfect for those who don’t have the time or patience for blind baking. The filling is deliciously creamy and spiced just right, and the crust comes out perfectly flaky without any extra steps. It’s a fall favorite in our household!
Frequently Asked Questions
Can I use a different type of pie crust?
Yes, you can use any type of pie crust you like for this recipe. Just make sure it’s a 9-inch crust so that it fits in your pie dish.
Can I make this pie ahead of time?
Yes, you can make this pumpkin pie a day or two ahead of time. Just store it in the refrigerator until you’re ready to serve it.
Can I freeze this pumpkin pie?
Yes, this pumpkin pie can be frozen for up to 2-3 months. Just wrap it tightly in plastic wrap or aluminum foil and store it in the freezer. Thaw it in the refrigerator before serving.
Conclusion
This pumpkin pie recipe is the perfect solution for those who don’t want to bother with blind baking. It’s easy to make and produces a deliciously creamy and spiced pie. Give it a try and let us know what you think!