Welcome to my little corner of the kitchen! Today, I can’t wait to share my favorite *pumpkin pie* recipe with you. There’s just something magical about this classic dessert—its warm spices and creamy texture bring back the best memories of cozy holiday gatherings with family and friends. I remember the first time I made it all by myself; the smell of cinnamon and nutmeg filled the air, and I could hardly wait for it to cool before diving in. It was a hit, and I felt like a superstar! Whether it’s Thanksgiving or just a chilly autumn afternoon, this *pumpkin pie* is sure to bring joy and comfort to your table. Trust me, once you taste it, you’ll understand why it’s a beloved tradition!
Ingredients List
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 (9 inch) pie crust
How to Prepare Instructions
Preheat the Oven
First things first—let’s get that oven preheating! Set it to 425°F (220°C). This step is super important because it helps the pie set perfectly and gives it that lovely, golden crust. Trust me, you want this pie to start off hot!
Mix the Ingredients
Now, grab a large mixing bowl and combine that luscious pumpkin puree with the sweetened condensed milk. Crack in the two large eggs and sprinkle in the ground cinnamon, nutmeg, ginger, and salt. I like to use a whisk for this—it really helps blend everything together nicely. Make sure to mix thoroughly until the batter is smooth and the spices are evenly distributed. You’ll be amazed at how good it smells!
Pour Into Pie Crust
Carefully pour that beautiful mixture into your pie crust. Take your time to ensure even distribution; we want each slice to be just as delicious as the last. If you’re using a store-bought crust, just make sure it’s nice and chilled before pouring in that filling.
Baking Instructions
Pop the pie in your preheated oven for the first 15 minutes at 425°F (220°C). This initial blast of heat helps set the crust. After that, reduce the temperature to 350°F (175°C) and bake for about 40-50 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle. A toothpick inserted should come out clean—just be careful not to overbake!
Cooling the Pie
Once you’ve pulled the pie out of the oven, let it cool on a wire rack for at least 2 hours. I know it’s tempting to dive right in, but cooling is crucial for the pie to firm up properly. Plus, it gives you time to prepare some whipped cream if you want to serve it with a little extra indulgence!
Nutritional Information
Now, let’s talk about the nutritional side of this delicious *pumpkin pie*! Keep in mind that these values are estimates, but they give you a good idea of what to expect. Each slice packs around 320 calories, which isn’t too bad for such a delightful treat! Here’s a quick breakdown:
- Calories: 320
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 48g
- Sugar: 21g
- Fiber: 3g
- Protein: 4g
So, while this *pumpkin pie* is a dessert meant for indulgence, it also has some nutritional goodness from the pumpkin! Enjoy every bite, and remember, it’s all about balance!
Why You’ll Love This Recipe
- Easy to make: With just a few simple ingredients and straightforward steps, you’ll have a delicious pie in no time!
- Perfect for gatherings: This *pumpkin pie* is a crowd-pleaser, making it an ideal dessert for family dinners, holiday celebrations, and potlucks.
- Deliciously spiced: The combination of warm spices like cinnamon, nutmeg, and ginger creates a comforting flavor profile that screams autumn!
- Great make-ahead option: You can whip this up a day in advance, leaving you free to enjoy the festivities without stress.
- Versatile serving suggestions: Serve it plain or dress it up with whipped cream, a scoop of vanilla ice cream, or even a sprinkle of nuts for added texture.
- Tradition in every slice: This recipe captures the essence of holiday traditions, bringing back memories of gatherings with loved ones.
Tips for Success
Alright, let’s make sure your *pumpkin pie* comes out absolutely perfect! Here are my tried-and-true tips to ensure success:
- Don’t overmix: When you’re mixing your ingredients, just blend until everything is combined. Overmixing can introduce too much air, causing the pie to puff up and crack while baking. We want that smooth, creamy filling!
- Check for firmness: As your pie bakes, keep an eye on it. It should be set around the edges with a slight jiggle in the center. Remember, it will firm up as it cools, so don’t be tempted to bake it until it’s completely still!
- Use a pre-baked crust: If you’re using a homemade crust, make sure it’s fully baked before adding the filling. This helps prevent sogginess, ensuring a crispy bottom that’s just delightful!
- Room temperature ingredients: Let your eggs and other ingredients come to room temperature before mixing them in. This helps create a smoother batter and ensures even baking.
- Cool it down: Patience is key! Allow your pie to cool completely on a wire rack before slicing. This helps the filling set perfectly and makes serving a breeze!
With these tips in your back pocket, you’re all set to impress with your outstanding *pumpkin pie*. Happy baking!
Variations
Now, let’s have some fun with this *pumpkin pie*! While the classic version is irresistible, there are plenty of ways to give it a delicious twist. Here are some of my favorite variations that will keep things exciting:
- Chocolate Chip Delight: Stir in a handful of chocolate chips into the filling before pouring it into the crust. The melty chocolate adds a decadent touch that pairs beautifully with the pumpkin spice.
- Spice It Up: Swap out the traditional spices for a chai spice blend or add a pinch of cardamom for an exotic twist. You can even experiment with fresh grated ginger for a zingy kick!
- Nuts About It: For a crunchy texture, mix in some chopped pecans or walnuts right into the filling. Alternatively, you can top the pie with a nut crumble before baking for an extra layer of flavor.
- Maple Pumpkin Pie: Replace the sweetened condensed milk with pure maple syrup for a more natural sweetness and a delightful maple flavor. It’s a perfect match for those cozy autumn vibes!
- Vegan Pumpkin Pie: Use coconut milk instead of sweetened condensed milk and substitute the eggs with flaxseed meal or applesauce. You won’t lose any of the deliciousness, and it’s great for accommodating different dietary needs.
- Ginger Snap Crust: Instead of a traditional pie crust, try using crushed ginger snap cookies mixed with butter for a spicy, sweet crust that complements the filling perfectly.
These variations not only add a unique flair to your *pumpkin pie*, but they also let you get creative in the kitchen! So, whether you’re feeling adventurous or just want to stick to the classic, you can’t go wrong with this pumpkin goodness!
Storage & Reheating Instructions
Alright, let’s talk about how to store your *pumpkin pie* so it stays fresh and delicious! If you have any leftovers (which I hope you do, because it’s always nice to have a slice waiting for you!), make sure to cover your pie with plastic wrap or aluminum foil. This will prevent it from drying out and keep those yummy flavors intact. You can also transfer individual slices into airtight containers if you want to save just a piece or two for later—perfect for a late-night treat or a quick dessert!
Store your pie in the refrigerator, where it’ll be good for about 3-4 days. Just remember, it’s best served cold or at room temperature, so no need to rush to eat it all at once!
When it comes to reheating, you can enjoy it either way! If you want to warm it up, preheat your oven to 350°F (175°C) and place the pie (or slices) on a baking sheet. Heat it for about 10-15 minutes until it’s warmed through. This way, you’ll get that cozy, just-baked vibe again!
If you’re in a hurry, you can also pop a slice in the microwave for about 30-45 seconds. Just be careful not to overdo it, or you might end up with a rubbery texture. A dollop of whipped cream on top after reheating can bring it back to life, making it just as delightful as when it was fresh! Enjoy your pie, however you choose to savor it!
Z nadrukami
Pumpkin Pie That Will Ignite Joy in Your Kitchen
- Całkowity Czas: 1 hour 10 minutes
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
A classic dessert made with pumpkin puree and spices.
Składniki
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 (9 inch) pie crust
Instrukcje
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt.
- Pour the mixture into the pie crust.
- Bake for 15 minutes in the preheated oven.
- Reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes.
- Cool the pie on a wire rack before serving.
Uwagi
- Serve with whipped cream if desired.
- Can be made a day in advance.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 55 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 320
- Cukier: 21g
- Sód: 150mg
- Kwasy: 12g
- Nasycony tłuszcz: 6g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 48g
- Włókno: 3g
- Białko: 4g
- Cholesterol: 50mg
Słowa kluczowe: pumpkin pie
