Description
This is an award-winning recipe for classic pumpkin pie, made from scratch using real pie pumpkins. It delivers a creamy texture and rich flavor, perfect for Thanksgiving or any occasion.
Ingredients
- 1 (15 ounce) can pumpkin puree (or 2 cups homemade pumpkin puree)
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs, lightly beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.
- Beat in the eggs.
- Stir in the cinnamon, ginger, nutmeg, cloves, and salt.
- Pour the filling into the unbaked pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before serving.
Notes
- For homemade pumpkin puree, roast a sugar pumpkin or pie pumpkin until tender, scoop out the flesh, and mash or blend until smooth.
- Ensure your pie pumpkins are small and dense for the best flavor and texture.
- Avoid using carving pumpkins, as they have a watery texture and less flavor.
- This pie can be made a day in advance and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American