Pumpkin Pie
A simple and delightful pumpkin pie, combining rich pumpkin puree with sweetened condensed milk for a creamy filling encased in a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Whisk until smooth.
- Pour the mixture into the unbaked pie crust, ensuring it’s evenly distributed.
- Bake for 15 minutes to firm up the crust.
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until a knife inserted comes out clean.
- Cool the pie before slicing.
Notes
Serve with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://tashirecipez.com/pumpkin-pie-recipe-2/