Pumpkin Pie
Thanksgiving's quintessential pumpkin pie is so easy to make, I wonder why they sell frozen ones. A novice baker can even do this without an electric mixer. If you don't have all the spices, substitute 1 tablespoon of pumpkin pie spice and omit the cinnamon, ginger and nutmeg.
Equipment
- 1 9-inch pie dish
Ingredients
- 1 ready-to-bake pie crust
- 15 oz pure pumpkin puree, NOT pumpkin pie mix
- 2 large eggs
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pumpkin pie spice, OR substitute 1 tablespoon of pumpkin pie spice and omit the cinnamon, ginger and nutmeg.
- 12 oz evaporated milk
- whipped cream for topping, optional
Instructions
- Heat oven to 425°F. Place pie crust dough in pie plate according to package directions. Set aside.
- Crack eggs into small bowl and gently beat with whisk or fork.
- In large mixing bowl, combine pumpkin, eggs, sugar, salt, cinnamon, ginger, nutmeg, pumpkin pie spice (optional), and evaporated milk. Beat on medium speed until well combined.
- Pour pie mixture into the pie crust.
- Bake at 425°F for 15 minutes. Then pull out of the oven and cover edge of crust with foil or a pie shield.
- Turn oven down to 350°F and bake an additional 50-55 minutes. The edges will look done and the middle will be just a little bit jiggly. If you stick a knife in the middle of the pie, it should come out clean. Remove from the oven. Let cool and set completely.
- Serve pie once cooled to room temperature or store in the refrigerator. Eat it with a generous pile of whipped cream.
Nutrition
Calories: 238kcalCarbohydrates: 39gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 43mgSodium: 300mgPotassium: 290mgFiber: 2gSugar: 25gVitamin A: 8501IUVitamin C: 3mgCalcium: 151mgIron: 2mg
All text and images © Staci Mergenthal • Random Sweets
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