Discover the perfect classic pumpkin pie recipe with a creamy filling and the ideal blend of spices.
Perfect for any autumn occasion.
Try it today!
Nothing says autumn like a slice of classic pumpkin pie. This recipe ensures a creamy filling with the perfect blend of spices.
Whether it’s for a Thanksgiving feast, a cozy family gathering, or just a sweet treat to enjoy by yourself, this pumpkin pie will hit the spot.
Let’s dive into how you can make this delicious pie and bring the taste of fall to your table.
The Classic Pumpkin Pie Recipe
Ingredients:
- 1 can pumpkin puree
- 1 can sweetened condensed milk
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 unbaked pie crust
Instructions:
- Preheat the Oven: Set your oven to 425°F (220°C).
- Mix the Filling: In a bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ground ginger, ground nutmeg, and salt. Stir until well blended.
- Prepare the Crust: Place your unbaked pie crust into a pie dish.
- Fill the Crust: Pour the pumpkin mixture into the pie crust, spreading it out evenly.
- Initial Baking: Bake the pie at 425°F (220°C) for 15 minutes.
- Reduce Temperature: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes. The pie is done when a knife inserted near the center comes out clean.
- Cool: Allow the pie to cool on a wire rack before serving. This will help the filling set properly.
Perfect for Any Occasion
This classic pumpkin pie is a versatile dessert that suits a variety of autumn occasions. Here are some ideas:
- Thanksgiving Dinner: No Thanksgiving feast is complete without a pumpkin pie. Its warm spices and creamy texture are the perfect ending to a hearty meal.
- Family Gatherings: Whether it’s a Sunday dinner or a holiday get-together, this pie is sure to be a hit with all ages.
- Autumn Picnics: Pack a few slices for a fall picnic. Pair it with hot apple cider for a delightful outdoor treat.
- Coffee Breaks: Enjoy a slice with your afternoon coffee for a sweet pick-me-up.
Notes:
- Spice Variations: Feel free to adjust the spices to your liking. Some people enjoy adding a pinch of cloves or allspice for an extra kick.
- Crust Options: While a classic pie crust works beautifully, you can also try a graham cracker crust for a different texture and flavor.
- Serving Suggestions: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon on top adds a nice touch.
- Storage: Store any leftovers in the refrigerator. Pumpkin pie can also be made a day ahead to save time.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Absolutely! You can substitute the canned pumpkin puree with fresh pumpkin puree. Just make sure it’s well-cooked and pureed smoothly.
Q: How do I know when my pumpkin pie is done? A: Insert a knife or toothpick near the center of the pie. If it comes out clean, the pie is done. The center might still be slightly jiggly but it will set as it cools.
Q: Can I freeze pumpkin pie? A: Yes, you can freeze pumpkin pie. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to a month. Thaw it in the refrigerator before serving.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked pie crust
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ground ginger, ground nutmeg, and salt. Mix until well blended.
3. Pour the pumpkin mixture into the unbaked pie crust.
4. Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.
5. Remove from the oven and let cool on a wire rack. Cool completely before serving to allow the filling to set.
Notes
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