Pumpkin Pie
A classic dessert featuring a smooth, spiced pumpkin filling in a flaky crust, perfect for fall and Thanksgiving gatherings.
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.
Notes
Pumpkin pie is best served with a dollop of whipped cream on top and a sprinkle of cinnamon or nutmeg. Store in the refrigerator for up to 4 days or freeze for up to three months.