simple pumpkin pie
Are you ready to take your taste buds on a trip to pumpkin paradise? Look no further, my fellow pie enthusiasts! This simple pumpkin pie recipe will have you saying “oh my gourd” after just one bite. With only a few ingredients, you can whip up a delicious dessert that will make you the talk of your next potluck (or just make your family really happy). So, grab your apron and let’s get baking!
simple pumpkin pie
- 1 can 15 oz of pumpkin puree
- 1 can 14 oz of sweetened condensed milk
- 2 eggs
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 1 unbaked 9-inch pie crust
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until fully combined.
- Pour the mixture into the unbaked pie crust.
- Bake the pie in the preheated oven for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 35-40 minutes, or until a knife inserted into the center of the pie comes out clean.
- Once the pie is fully baked, let it cool on a wire rack for at least 2 hours before serving.
- Serve with whipped cream or vanilla ice cream, and enjoy!
There you have it, folks! A simple and delicious pumpkin pie recipe that will have you coming back for seconds (and thirds). So, whether you’re baking for a holiday or just craving something sweet, this recipe is sure to be a hit. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Sure, if you have the time and energy to wrestle with a pumpkin like it’s a Thanksgiving Day wrestling match. But let’s be real, canned pumpkin is so much easier and tastes just as good. Plus, it saves you from having to explain to your guests why there are pumpkin guts all over your kitchen.
Can I Make This Recipe Gluten-Free?
Absolutely! Just use a gluten-free pie crust instead of a traditional one. Or, if you’re feeling adventurous, you can make your own crust with almond flour or a gluten-free flour blend. Just don’t forget to share your creation on Instagram with the hashtag #glutenfreebakingqueen (or king)!
How Do I Prevent My Pumpkin Pie From Cracking?
Ah, the age-old question. The answer? Don’t stress about it. A cracked pumpkin pie still tastes just as good as a perfectly smooth one. If you really want to prevent cracking, make sure your pie is fully cooled before slicing into it. And if all else fails, just cover the cracks with a generous dollop of whipped cream.
Tips for making Simple Pumpkin Pie even better
- Use only large eggs
- Pay attention to how many teaspoons pumpkin pie spice you use
- You can use brown sugar on your baking sheet
Can I Make This Pie Ahead of Time?
Absolutely! In fact, I recommend it. Pumpkin pie tastes even better after it’s had a chance to sit in the fridge overnight. Just make sure to cover it with plastic wrap or aluminum foil to prevent it from drying out.
Thanksgiving pie recipes
Thanksgiving is incomplete without a delicious pumpkin pie. This simple pumpkin pie recipe requires just a few ingredients and minimal prep time. To make this pie, you will need a 9-inch pie crust, canned pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg and salt. Mix all the ingredients together and pour into the pie crust. Bake for about an hour or until the center is set. Serve with whipped cream or vanilla ice cream for a perfect Thanksgiving dessert that everyone will love.
The Best Pumpkin Puree
To make the best pumpkin pie, you need the best pumpkin puree. Making your own puree at home is easy and much more delicious than store-bought canned versions. Simply roast a pumpkin until it is soft, scoop out the flesh, and blend it in a food processor until smooth. The resulting puree has a rich, deep flavor that is perfect for all your fall baking needs. Plus, making your own puree allows you to control the texture and consistency of your pies, ensuring that they come out perfectly every time.
Best Crust for Pumpkin Pie
Pumpkin pie is a classic dessert that’s perfect for any occasion. And what makes it even better is a delicious crust that complements the pumpkin filling. The best crust for pumpkin pie should be buttery, flaky, and have just the right amount of sweetness to balance out the flavors of the pie.
One popular option is a traditional pastry crust made with flour, butter, and sugar. For a gluten-free version, try using almond flour or oat flour instead. Whichever crust you choose, make sure to pre-bake it before adding in the pumpkin filling to ensure a perfectly cooked pie.
Pumpkin Pie Filling
When it comes to making a simple pumpkin pie, the filling is the star of the show. The filling is made up of pureed pumpkin, spices like cinnamon and nutmeg, sugar, and eggs. The pumpkin provides a creamy texture while the spices add warmth and depth of flavor.
The sugar brings sweetness to balance out the earthy tones of the pumpkin. The eggs bind everything together and give the filling its smooth consistency. A good pumpkin pie filling should be rich, flavorful, and perfectly spiced.
Can I Freezer Leftover Pumpkin Pie?
Yes, you can! Just wrap it tightly in plastic wrap and aluminum foil, and it will keep in the freezer for up to a month. When you’re ready to eat it, let it thaw in the fridge overnight and then pop it in the oven for a few minutes to warm it up.
Is canned pumpkin pie filling the same as puree?
Yes and no. Canned pumpkin pie filling and canned pumpkin puree are made from the same basic ingredient – pumpkin – but they are not exactly the same product. Pumpkin puree is simply cooked, mashed pumpkin that has been canned with no additional ingredients.
There you have it, folks! Don’t let these FAQs scare you away from making the best pumpkin pie of your life. Just remember, the most important ingredient is love (and maybe a little bit of cinnamon). Happy baking!
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