There’s nothing quite like homemade pumpkin pie. The scent of spices like cinnamon, clove and nutmeg combine with warm pumpkin goodness to create an unforgettable smell and a dazzling flavor. With this simple recipe, you can recreate this classic dessert in your own kitchen. Choose from fresh or canned pumpkin — the great thing is you decide! Munch on it alone, or pair it with a scoop of vanilla ice cream for a delightful ‘pie a la mode.’
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs, beaten
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9 inch) unbaked pie crust
- Preheat oven to 425 degrees F (220 degrees C).
- Combine pumpkin, sweetened condensed milk, eggs, sugar, cinnamon, ginger, nutmeg and salt in a bowl. Beat until smooth.
- Pour filling into pie shell.
- Bake in preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours.
Q. Is pumpkin puree the same as pumpkin pie filling?
A. No, they are not the same. Pumpkin puree is just pumpkin that has been cooked and pureed, while pumpkin pie filling is typically made with pumpkin puree, spices, and other ingredients that are added to make it more like a custard.
Q. Can I freeze pumpkin pie?
A. Yes! You can store pumpkin pie in the freezer for up to 3 months. Make sure the pie is tightly covered in plastic wrap or aluminum foil to protect it from freezer burn. Thaw the pie at room temperature.
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So there you have it! Homemade pumpkin pie, made easy. Whether you choose to bake it up from scratch, or use a store-bought mix, you’ll be sure to be satisfied. Pumpkin pie is one of autumn’s staples, and a must-have dish on the Thanksgiving table. Make everyone’s day a bit sweeter, by giving this timeless pie a try!
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