why make this recipe
Pumpkin pie is a classic dessert that brings warmth and comfort, especially during fall and Thanksgiving. Its smooth, spiced filling and flaky crust create a delightful combination that captures the essence of the season. Making pumpkin pie at home allows you to enjoy its sweet flavors while sharing this beloved treat with family and friends.
how to make Pumpkin Pie
Ingredients :
- 1 1/2 cups pumpkin puree
- 1 cup sweetened condensed milk
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 pie crust
Directions :
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well blended.
- Pour the mixture into the pie crust.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted in the center comes out clean.
- Let cool before serving. Enjoy your pumpkin pie!
how to serve Pumpkin Pie
Pumpkin pie is best served with a dollop of whipped cream on top. You can also add a sprinkle of cinnamon or nutmeg for extra flavor. Serve it warm or cold, depending on your preference!
how to store Pumpkin Pie
To store pumpkin pie, let it cool completely, then cover it with plastic wrap or aluminum foil. Place it in the refrigerator, where it can stay fresh for up to 4 days. If you want to keep it longer, you can freeze the pie for up to three months. Just make sure to wrap it well and seal it in an airtight container.
tips to make Pumpkin Pie
- Use real pumpkin puree for a fresher taste, or canned puree for convenience.
- Make sure your pie crust is well-chilled before adding the filling to avoid sogginess.
- For a richer flavor, consider adding a splash of maple syrup or a pinch of clove.
- Check if the pie is done by inserting a knife in the center; it should come out clean when it’s ready.
variation
You can try adding chocolate chips to the filling for a chocolate pumpkin pie or use a graham cracker crust for a twist on the traditional base. Another idea is to mix in some chopped nuts for added crunch!
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! You can make your own pumpkin puree from fresh pumpkins. Just cook, puree, and strain it until smooth.
2. How do I know when the pumpkin pie is done?
The pie is done when the filling is set and a knife inserted in the center comes out clean.
3. Can I make pumpkin pie ahead of time?
Absolutely! You can prepare the pie a day or two in advance and store it in the refrigerator until you’re ready to serve it.
Pumpkin Pie
Ingredients
For the filling
- 1.5 cups pumpkin puree Use real pumpkin puree for a fresher taste or canned for convenience.
- 1 cup sweetened condensed milk
- 0.5 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.25 teaspoon ginger
- 0.25 teaspoon salt
For the crust
- 1 pie crust Ensure well-chilled before adding filling to avoid sogginess.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well blended.
- Pour the mixture into the pie crust.
Baking
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted in the center comes out clean.
- Let cool before serving.