Perfect Pumpkin Pie
User Reviews
5
Perfect Pumpkin Pie
Description
This pumpkin pie recipe combines pure pumpkin puree with sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, optional cloves, and vanilla extract to create a richly spiced custard filling. The mixture is poured into a flaky, all-butter pie crust. The pie is initially baked at a high temperature to help set the crust, then the oven temperature is lowered to finish baking the filling until a knife inserted comes out clean, ensuring a smooth yet firm texture.
After baking, the pie is cooled and refrigerated for at least one hour to fully set the custard and improve sliceability. The whipped cream topping, made by whipping heavy cream with powdered sugar and optional vanilla beans until soft peaks form, adds a light, sweet creaminess that complements the spiced filling.
Using pure pumpkin puree is essential to avoid added sugars or spices that come with pumpkin pie filling, ensuring control over the taste. The use of sweetened condensed milk contributes to a creamier texture and natural sweetness. This pie suits holiday meals and seasonal gatherings as a satisfying traditional dessert.
Allow adequate chilling time for best texture, and consider using pie crust shields or foil during baking to prevent crust over-browning.
Ingredients
- (1) ounce pumpkin 100% pure; canned
- (1) ounce sweetened condensed milk can
- 2 large egg
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves optional
- 1/4 teaspoon salt
Fresh Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- Vanilla Beans optional
Homemade Pie Crust Recipe:
- pie crust all butter, flaky
Instructions
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, vanilla, and spices in medium bowl until smooth. Pour into crust. If so desired, place pie crust shields or tinfoil over pie crust to avoid crust getting too brown. Bake for 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking 32 to 38 minutes or until knife inserted comes out clean. Total baking time is 47-53 minutes.
- Cool. Refrigerate for at least one hour.
- To make whipping cream: In a medium bowl, whip cream until soft peaks form. Add powdered sugar and whip together.
Notes
- Use 100% pure pumpkin puree, not pre-spiced pumpkin pie filling, for accurate flavor control.
- Sweetened condensed milk is essential for the right custard texture instead of evaporated milk.
- Refrigerate the pie for at least one hour after baking to allow the filling to firm up before slicing.
- Use pie crust shields or foil to prevent excessive browning of the crust during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 114mg | 38% |
| Sodium | 107mg | 4% |
| Potassium | 77mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 963IU | 19% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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