Even though I make this once a year, this pumpkin pie is a classic in my family. This pie is so easy to make and comes out perfectly every time. I've combined so many recipes and pumpkin pie tips to create something that is truly perfect and stands the test of time. Its creamy, has a beautiful texture, and is full of spices. Watch the pie closely at the end of the bake to make sure it has the right amount of wiggle and jiggle!
Ingredients
15 oz can pumpkin purée
14 oz can sweetened condensed milk
2 large eggs
1 t cinnamon
1 t pumpkin pie spice
1/2 t salt
1 unbaked pie crust
Whipped cream (optional)
Directions
Heat pumpkin puree on stove for a few minutes. This helps get rid of the canned pumpkin flavor.
Mix pumpkin purée, sweetened condensed milk, eggs, spices, and salt.
Place the pie in your pie pan. Place parchment paper over the pie crust and fill with dried beans to help weigh the crust down. This is optional and prevents the crust from shrinking. Pre bake pie crust at 350˚F until lightly golden. Increase oven temperature to 425˚F after pre bake to pre heat it for the actual baking.
Pour filling into crust.
Bake at 425˚F for 15 minutes (this helps set the crust) and then at 350˚F for 35-40 minutes until is not stiff, but not jiggly.
Cool in oven to prevent cracks before serving.
Allow pie to sit for at least 1-2 hours before serving so it maintains its form and texture.
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