Description
A heartwarming pumpkin pie recipe, rich with spices and tradition, perfect for fall gatherings.
Ingredients
Scale
- 2 cups pureed pumpkin (fresh or canned)
- 1 can sweetened condensed milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar (for pie crust)
- Ice water (4-5 tablespoons)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust: Mix flour, salt, and sugar in a bowl and cut in butter until crumbly. Add ice water until dough forms. Chill for 30 minutes.
- Make the filling: Whisk together pumpkin, sweetened condensed milk, eggs, sugars, spices, and vanilla.
- Roll out chilled dough to fit your pie dish and transfer it there. Trim excess dough.
- Pour the pumpkin filling into the crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes until set.
- Cool on a wire rack for at least 2 hours before slicing.
- Serve with whipped cream on top.
Notes
Blind bake the crust for 10 minutes for a crisp bottom. Use fresh spices for best flavor. Allow the pie to cool fully before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin pie, fall dessert, Thanksgiving, holiday baking, family recipe