Ingredients
– 1 can (15 oz) of pure pumpkin puree
– 1 can (14 oz) of sweetened condensed milk
– 2 large ggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1 pre-made pie crust (9-inch)
Instructions
1. Preheat the Oven:
– Preheat your oven to 425°F (220°C).
2. Mix the Filling:
– In a large mixing bowl, whisk together the pumpkin puree and condensed milk until smooth.
– Add the eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract. Whisk the mixture until all ingredients are combined and the texture is smooth.
3. Pour into the Pie Crust:
– Pour the pumpkin mixture into the unbaked *pie crust*. Use a spatula to smooth out the top.
4. Bake the Pie:
– Bake the pie at 425°F (220°C) for 15 minutes.
– After 15 minutes, reduce the temperature to 350°F (175°C) and bake for another 40-45 minutes. Check for doneness by inserting a knife in the center of the pie; it should come out clean or with a few moist crumbs.
5. Cool the Pie:
– Allow the pie to cool on a wire rack for about **2 hours**. This will help the filling set.
6. Serve:
– Once the pie has cooled, slice it up and serve! You can top it with some *whipped cream* for extra flavor.
Notes
– For a more spiced-up flavor, you can add 1/2 teaspoon of cloves or a pinch of allspice to the filling.
– If you prefer a homemade crust, you can make your own using a basic flour, butter, and cold water dough recipe.
– For extra creaminess, consider using evaporated milk in combination with the condensed milk.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 8 slices