Classic Pumpkin Pie is not just a pie; it’s a tradition, a symbol of celebration, a delicious way of enjoying a piece of culture. This golden, creamy, and scrumptious pie is perfect for a number of occasions like Thanksgiving, Halloween, family gatherings, or whenever you want a taste of autumn. The magical blend of cinnamon, nutmeg, and ginger infusing life into that humble pumpkin, all ensconced in a crispy, delightful crust is absolutely heartwarming. Now, if you’ve never had Classic Pumpkin Pie before, lemme tell ya, you’re in for a smashing treat! Its smooth pumpkin custard is teasingly sweet, with just the right balance of spice and richness.
Alright, let’s get into the nitty-gritty. Suit up, prepare your taste buds, and let’s dive into a pumpkin wonderland:
- Prep time: 20 minutes
- Cook time: 60 minutes
- Total Time: 80 minutes
- Servings: 8 servings
- Yield: 1 Pie
Phew! Now that we’ve gotten all that out of the way, let’s show that pumpkin who’s boss and bake ourselves an iconic holiday pie!
Ingredients & Equipment You’ll Need
- 1 unbaked pie shell
- 1 can of pumpkin puree
- 1 can of sweetened condensed milk
- 2 large eggs
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
Remember, a smart chef is always equipped. For this recipe, you’ll need:
Notably, the spices and the pumpkin puree are the stars of the show. It’s the blend of these ingredients that gives our Classic Pumpkin Pie its iconic autumnal profile. As for substitutions, feel free to try with fresh homemade pumpkin puree or a gluten-free crust for a healthier twist!
How To Make Classic Pumpkin Pie
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First things first, preheat the oven to 425�� F (220�� C). Meanwhile, roll out your unbaked pie shell in your 9-inch pie dish.
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In your mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until the mixture is smooth. Don’t rush it; a smooth mixture makes a creamy pie.
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Once your mixture is perfectly blended, pour it into your pie shell. Be gentle; we don’t want any pie shell casualties!
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Bake the pie in the preheated oven for 15 minutes, then reduce the oven temperature to 350�� F (175�� C). Bake for an additional 35 – 40 minutes, or until an inserted knife comes out clean. Patience is the key to a perfect pie!
Tips For The Best Results
- Be sure to use room-temperature eggs; they mix better.
- Use a glass pie dish for evenly distributed heat.
Storage Tips
- Cover the pie in plastic wrap and store in the fridge for up to 4 days.
- You can freeze the cooled pie for up to 2 months.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned?
A: Certainly! Fresh pumpkin will give a great flavor, just make sure to use a puree consistency.
Q: Can I make this gluten-free?
A: Absolutely! Just use a gluten-free pie crust, and you’re good to go.
Q: How long can I store the pie?
A: You can store it in the fridge for up to 4 days or freeze it for longer storage (up to 2 months).
Q: Can I use regular milk instead of condensed milk?
A: Nah mate, the sweetness and creaminess of condensed milk can’t be replaced by regular milk. Stick to what the recipe says for the best flavors.
Q: Can I make it eggless?
A: Yes, you can use an egg substitute, but the texture of the pie might change.
Nutritional Facts of Classic Pumpkin Pie
Serving size: 1 slice. Calories: 280. Fat: 13g. Carbs: 36g. Protein: 5g. Sodium: 320mg. Sugar: 22g.
That’s all, folks! This Classic Pumpkin Pie is really a piece of-a-cake, or rather, slice of a pie to make! It’s versatile, insanely delicious, and carry the heart and soul of autumn in every bite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to make it even more irresistible. Enjoy baking and savoring this beloved traditional treat!
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