Picture a warm kitchen filled with the comforting aroma of spices and sweet pumpkin.
There’s something magical about a classic pumpkin pie, with its creamy filling and aromatic spices, that feels like a cozy embrace on a chilly day.
This easy pumpkin pie isn’t only simple to whip up, but it’s also a delightful indulgence.
As it bakes, the ingredients transform into a luscious, fragrant dessert.
Let’s bring this dish to life.
Kitchen Tools Required
- 1 Pie dish
- 1 Large mixing bowl
- 1 Whisk
- 1 Measuring cup
- 1 Measuring spoons set
- 1 Oven
Ingredients
- 1 9-inch pie crust
- 15 ounces can pumpkin puree
- 14 ounces can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Cook & Prep Time
To efficiently manage your time while preparing the Easy Pumpkin Pie, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the ingredients, equipment, and steps involved.
- Gather all the ingredients and equipment needed.
- Prep Time (15 minutes)
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs.
- Add ground cinnamon, ground ginger, ground nutmeg, and salt to the mixture.
- Whisk everything until smooth.
- Pour the pumpkin mixture into the 9-inch pie crust.
- Initial Baking (15 minutes)
- Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C).
- Continued Baking (40 minutes)
- Reduce the oven temperature to 350°F (175°C) and continue to bake for another 40 minutes.
- During this time, you can clean up the kitchen or prepare any additional toppings like whipped cream.
- Check for Doneness (2 minutes)
- After the 40 minutes of baking, check if the pie is done by inserting a knife into the center. It should come out clean.
- Cooling Time (2 hours)
- Remove the pie from the oven and let it cool on a wire rack for 2 hours before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs.
Add ground cinnamon, ground ginger, ground nutmeg, and salt to the mixture and whisk until smooth.
Pour the pumpkin mixture into the pie crust.
Bake the pie in the preheated oven for 15 minutes.
Reduce oven temperature to 350°F (175°C) and continue baking for 40 minutes.
Check if the pie is done by inserting a knife into the center, which should come out clean.
Remove the pie from the oven and let it cool on a wire rack for 2 hours before serving.
Serving Tips
- Whipped Cream: Adding a dollop of whipped cream on top can provide a light, creamy contrast to the rich pumpkin filling.
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside the pie for a classic and invigorating pairing.
- Caramel Drizzle: A drizzle of caramel sauce over the pie can add a touch of sweetness and a gourmet flair.
- Candied Pecans: Sprinkle some candied pecans on top for a crunchy texture and nutty flavor.
- Cinnamon Sugar Dusting: Lightly dust the pie with a mixture of cinnamon and sugar for an extra layer of warmth and sweetness.
Storage
To store pumpkin pie, cover it with plastic wrap or aluminum foil.
Refrigerate for up to four days.
For longer storage, freeze the pie for up to two months.
Freezing
To freeze pumpkin pie, first let it cool completely.
Wrap it tightly in plastic wrap and aluminum foil.
Then place it in a freezer-safe bag.
Thaw in the refrigerator before serving.
Reheating
To reheat pumpkin pie, preheat the oven to 300°F (150°C).
Cover the pie with foil to prevent drying, and warm it for 10-15 minutes.
Avoid microwaving to maintain texture.
Final Thoughts
This easy pumpkin pie recipe is a delightful way to enjoy a classic dessert.
With minimal preparation time and simple ingredients, it’s perfect for both novice and experienced bakers.
The rich and creamy filling, infused with warm spices, makes for an irresistible treat.
Be sure to let the pie cool properly before serving to guarantee the best texture.
Enjoy this delicious pie with family and friends, and don’t forget the whipped cream for an extra special touch.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned?
You can use fresh pumpkin. Substitute 2 cups of homemade pumpkin puree for the canned. Make certain it’s well-drained. Roast and blend until smooth for best texture. Adjust spices to taste, as fresh pumpkin may vary in sweetness.
What Can I Substitute for Sweetened Condensed Milk?
You can substitute sweetened condensed milk with a homemade version. Combine 1 cup evaporated milk, 1 cup sugar, and 2 tablespoons butter in a saucepan. Heat until sugar dissolves. Cool before using as a substitute.
How Do I Prevent the Pie Crust From Becoming Soggy?
To prevent a soggy pie crust, pre-bake it for 10 minutes at 375°F (190°C) before adding the filling. Confirm it cools completely. Brush with egg wash and bake again briefly to seal and crisp the crust.
Is This Recipe Suitable for Gluten-Free Diets?
You can’t use this recipe for gluten-free diets unless you replace the pie crust with a gluten-free alternative. Make certain all other ingredients, like pumpkin puree and spices, are certified gluten-free to avoid cross-contamination.
How Can I Make the Pie Filling Thicker?
To thicken the pie filling, add one tablespoon of cornstarch per cup of filling. Dissolve it in a small amount of milk first, then mix thoroughly into the filling before pouring it into the crust.
Easy Pumpkin Pie
Equipment
- 1 Pie dish
- 1 large mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Measuring spoons set
- 1 Oven
Ingredients
- 1 9-inch pie crust
- 15 ounces can pumpkin puree
- 14 ounces can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs.
- Add ground cinnamon, ground ginger, ground nutmeg, and salt to the mixture and whisk until smooth.
- Pour the pumpkin mixture into the pie crust.
- Bake the pie in the preheated oven for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 40 minutes.
- Check if the pie is done by inserting a knife into the center, which should come out clean.
- Remove the pie from the oven and let it cool on a wire rack for 2 hours before serving.
Notes
