Pumpkin pie has always been a beloved dessert in my family, especially during the fall season. I remember the first time I tried making it on my own. I was fresh out of college and living in a small apartment with an even smaller kitchen. The recipe was simple, but I was determined to impress my friends who were coming over for a Thanksgiving dinner. This easy pumpkin pie recipe became my go-to, and over the years, it has earned a permanent spot in our holiday traditions.
One of the things I love about this recipe is how it perfectly balances simplicity and flavor. The ingredients are straightforward and likely already in your pantry, making it a convenient choice for busy days. The use of canned pumpkin puree and sweetened condensed milk cuts down on prep time, yet the result is a rich, creamy pie that tastes like it was made from scratch.
For those who enjoy experimenting in the kitchen, there are plenty of ways to tweak this classic recipe. You might consider adding a touch of vanilla extract for an extra layer of flavor or swapping out the ground ginger and nutmeg for pumpkin pie spice if that’s what you have on hand. If you prefer a spicier kick, a pinch of ground cloves can do wonders. And for those who are more health-conscious, using a low-fat or fat-free version of sweetened condensed milk can lighten up the dessert without sacrificing taste.
Another variation I enjoy is incorporating a graham cracker crust instead of the traditional pie crust. It adds a delightful crunch and a hint of sweetness that complements the pumpkin filling beautifully. Or, for a more rustic touch, try using a homemade crust made with whole wheat flour.
No matter how you decide to make it, this easy pumpkin pie is sure to be a hit. It’s perfect for gatherings, whether you’re hosting a big family dinner or a casual get-together with friends. Serve it with a dollop of whipped cream, and you’ve got a dessert that’s not only delicious but also brings a sense of warmth and comfort to any occasion.
Making an Easy Pumpkin Pie
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) pumpkin puree
- 1/2 teaspoon salt
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 9-inch unbaked pie crust
Directions
- Set your oven to 425°F. If using a frozen pie crust, take it out of the freezer. For a homemade crust, lightly grease a pie dish and place the crust inside.
- In a large bowl, mix the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the pie crust. Bake in the preheated oven for 15 minutes.
- After 15 minutes, lower the oven temperature to 350°F and bake for another 35 minutes.
- Take the pie out of the oven and let it cool on a wire rack for approximately 15 minutes before serving.
- If desired, add a dollop of whipped cream on each slice for extra flavor.
Storing Suggestions:
To store the pumpkin pie, let it cool completely, then cover it with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 4 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. To make fresh puree, roast or steam pumpkin pieces until tender, then blend until smooth. Use the same quantity as canned pumpkin puree.
What can I substitute for sweetened condensed milk?
If you don’t have sweetened condensed milk, you can use a mixture of 1 cup of whole milk and 1 cup of sugar, simmered until it thickens and reduces by half. Ensure it cools before using it in the recipe.
How do I know when the pie is done baking?
The pie is done when the edges are set, but the center is still slightly jiggly. It will continue to set as it cools. You can also insert a knife near the center; if it comes out clean, the pie is ready.
Can I make the pie crust from scratch?
Absolutely! You can make a homemade pie crust using flour, butter, salt, and water. Roll out the dough and fit it into your pie dish before adding the filling.
Why did my pumpkin pie crack?
Cracking usually occurs if the pie is overbaked or if the oven temperature is too high. To avoid this, bake the pie at the specified temperatures and keep an eye on the baking time.
Can I prepare the pie filling in advance?
Yes, you can prepare the pie filling ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours before pouring it into the crust and baking.
Easy Pumpkin Pie
Ingredients
- 15 oz can of pumpkin puree or use fresh puree if preferred
- 14 oz can 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
- 9- inch unbaked pie crust
Instructions
- Preheat your oven to 425°F. If using a frozen pie crust, remove it from the freezer. If using a homemade crust, lightly grease a pie dish and place the crust inside.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ginger, nutmeg, and salt. Mix until the ingredients are well blended.
- Pour the mixture into the pie crust. Bake in the preheated oven for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350°F and continue baking for an additional 35 minutes.
- Remove the pie from the oven and let it cool on a wire rack for about 15 minutes before serving.
- Optionally, top each slice with whipped cream for added deliciousness.
