Description
A delightful pumpkin pie recipe that combines rich pumpkin flavor with warm spices, perfect for autumn gatherings.
Ingredients
Scale
- 1 pie crust
- 1 can of pumpkin puree (15 oz)
- 1 can of sweetened condensed milk (14 oz)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Whipped cream (for topping)
- Ground cinnamon (for garnish)
Instructions
- Prepare the pie crust and place it in a 9-inch pie pan.
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs.
- Add spices, vanilla extract, and salt, then whisk until smooth.
- Pour the filling into the prepared pie crust and smooth the top.
- Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for an additional 35-40 minutes.
- Let the pie cool on a wire rack for at least 2 hours before topping with whipped cream and cinnamon.
Notes
- For a gluten-free version, use a gluten-free pie crust.
- For a vegan version, replace eggs with applesauce or silken tofu and use a vegan sweetened condensed milk alternative.
- Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin pie, autumn dessert, Halloween recipe, Thanksgiving dessert