Easy Pumpkin Pie
User Reviews
5
Easy Pumpkin Pie
Description
Easy Pumpkin Pie combines pumpkin puree, sweetened condensed milk, eggs, and traditional spices including cinnamon, nutmeg, ginger, and cloves for a fragrant flavor. The mixture is poured into a 9-inch refrigerated pie crust, which can be store-bought or homemade. Baking starts at 425°F on the lowest oven rack to set the filling quickly, then lowers to 350°F for around 35 to 40 minutes until the filling is nearly set, offering a creamy yet firm texture.
The pie cools on a wire rack for at least two hours to ensure a stable sliceable consistency. For a chilled version, one hour at room temperature is sufficient. The notable use of sweetened condensed milk replaces traditional cream or evaporated milk for a distinctive sweetness and creamy texture.
The recipe suggests that to prevent the crust edges from darkening excessively, they can be shielded with aluminum foil during baking. A homemade crust can be used instead of store-bought, with partial blind baking recommended to avoid a soggy bottom due to the wet filling.
Ingredients
- 1 (9-inch) pie crust store-bought, refrigerated
- 1 (15 oz) can pumpkin not pie filling, puree
- 1 (14 oz) can sweetened condensed milk
- 2 large egg
- 2 /2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Set oven rack in lowest position of oven and heat oven to 425 degrees.
- Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired (I fold edges under just barely and press edges between fingertips to create a wavy design).
- In a mixing bowl whisk together pumpkin, sweetened condensed milk (scrape in any excess from can), eggs, pumpkin pie spice, and salt until well blended.
- Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don't want the crust edges to get overly dark you can cover them with a ring of aluminum foil.
- Transfer pie on baking sheet to oven and bake on lowest rack in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer jiggles when moved), about 35 to 40 minutes.
- Transfer to a wire rack and let pie cool at least 2 hours before slicing. For a chilled pie rest 1 hour at room temperature and then 2 hours in the fridge.
Notes
- If making your own pie crust, partially blind bake it first to prevent sogginess from the wet filling.
- Freshly blend or substitute pumpkin pie spice with 1½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves for a personalized spice mix.
User Reviews
Overall Rating
5
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