Pumpkin Pie
While nobody can stop you from having this pie anytime you want, thanksgiving is a time you definitely want the most beautiful and yummy pumpkin pie to be on the table along with the rest of the spread. Here's a recipe that will help you do just that!
Prep Time40 mins
Cook Time2 hrs
Resting Time20 mins
Total Time2 hrs 40 mins
Servings: 8 people
Ingredients
- 1 pie dough crust
- 2 cans canned pumpkin
- 1 cup whole milk
- 1 cup condensed milk
- 2 eggs whole
- 2 tsp cinnamon powder
- 1 tsp ginger powder
- 1/2 tsp clove powder
- 1 cup brown sugar
Instructions
- Preheat oven to 400° F.
- Take the refrigerated pie crust and spread it carefully onto the pie mold. To give it the 'homemade' touch, tuck the spillover dough inside and flute the edges.
- Once set as desired, cover the sheet with parchment paper and pie weights. Place it in the middle of the oven for 30 minutes, or lesser if you desire a more chewy consistency.
- Once done, remove the weights and the paper and set aside to cool. While the crust is cooling, prepare the pumpkin filling for the pie.
- Add the canned pumpkin, brown sugar, and eggs to a bowl and start mixing them together.
- To this mixture, add the rest of the ingredients and bring them together by mixing.
- Pour this into the pie crust and spread it evenly.
- Preheat oven to 325° F and set the pie in the middle of the oven for about 40-50 minutes.
- To check the doneness of the pie, make sure it is a bit jelly-like at the center when you are taking it out.
- Let it cool. Top with whipped cream, if desired.
Notes
This recipe is meant to ease your pie troubles. If you are not a fan of store-bought crust dough or canned pumpkin, it is absolutely fine to make your own dough or use fresh pumpkin mash instead.