Description
Indulge in the cozy flavors of fall with this delightful Pumpkin Pie Recipe, a perfect dessert for any autumn gathering or holiday celebration. This easy-to-make pie showcases the natural sweetness of pumpkin, complemented by aromatic spices like cinnamon and nutmeg. Whether served at Thanksgiving dinner or enjoyed as a comforting treat at home, every slice promises a velvety texture and rich flavor that will please both kids and adults alike. Prepare it ahead of time to save on busy days and enjoy it chilled or warmed with your favorite toppings. Dive into this seasonal classic that never goes out of style!
Ingredients
- 1 store-bought refrigerated pie crust
- 1 ¾ cups pumpkin puree
- ¾ cup brown sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 ¾ cups whole milk
Instructions
- Preheat your oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish and place it on a baking tray.
- In a mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, salt, and whole milk until smooth.
- Pour the filling into the prepared crust and cover the edges with foil if desired to prevent over-browning.
- Bake for about 70 minutes or until mostly set with a slight jiggle in the center. Let cool completely on a wire rack before chilling in the fridge for at least 5 hours.
- Serve slices with whipped cream or other preferred toppings.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added depth of flavor, consider using fresh spices instead of pre-ground ones. Substitute whole milk with almond or coconut milk for a dairy-free option. Experiment by adding other spices like cloves for an extra flavor twist.