why make this recipe
Pumpkin pie is a classic dessert that many people look forward to during the fall season, especially around Thanksgiving. Its smooth texture and warm spices make it comforting and delicious. Making pumpkin pie from scratch allows you to enjoy fresh flavors and customize the recipe to your taste. Plus, it’s a simple dessert that everyone can enjoy.
how to make Best Pumpkin Pie
Ingredients:
- 1 (9-inch) pie crust (or crustless)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- 2 teaspoons pumpkin pie spice
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until smooth.
- Pour the filling into the prepared pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the filling is set.
- Allow to cool before serving.
how to serve Best Pumpkin Pie
Serve the pumpkin pie at room temperature or slightly chilled. You can top it with whipped cream or a scoop of vanilla ice cream for extra flavor. It can be served as a dessert after dinner or even enjoyed as a sweet treat during the day.
how to store Best Pumpkin Pie
To store leftover pumpkin pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the pie. Just wrap it tightly in plastic and foil, and it should last for up to 3 months in the freezer.
tips to make Best Pumpkin Pie
- Make sure your eggs are at room temperature for better mixing.
- If you prefer a homemade crust, use a simple pie dough recipe.
- Adjust the amount of pumpkin pie spice to your liking for more or less flavor.
- Check the pie during the last few minutes of baking to avoid overcooking.
variation
You can add a splash of vanilla extract for a richer flavor. If you like a sweeter pie, consider adding a little brown sugar. For a twist, try using maple syrup instead of sweetened condensed milk for a different taste.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before using it in the recipe.
2. How do I know when the pie is done?
The filling should be set and may slightly jiggle in the center when you gently shake the pie. A toothpick inserted should come out clean.
3. Can I make pumpkin pie ahead of time?
Yes! You can make it a day or two in advance. Just store it in the refrigerator after cooling.
Best Pumpkin Pie
Ingredients
Pie Crust
- 1 9-inch pie crust (or crustless) Pre-made or homemade crust
Filling
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs Use room temperature for better mixing
- 2 teaspoons pumpkin pie spice Adjust to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until smooth.
- Pour the filling into the prepared pie crust.
Baking
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the filling is set.
Cooling
- Allow to cool before serving.