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Pumpkin Pie

Making pumpkin pie during fall is one of my favorite traditions and this recipe is pretty much the one I stick to every year. It is super easy to make and it comes out perfectly smooth and delicious. Top it with a dollop of whipped cream to enjoy with a cup of coffee or as the perfect Thanksgiving dessert.

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Since the beginning of fall I have drank an enormous amount of pumpkin spice lattes and frapuccinos, have roasted several sugar pumpkins to make my homemade pumpkin puree and have made this pumpkin pie twice. And we still have two more months of fall, which means that the pumpkin festival will continue at my house.

In previous posts I showed you how to make the key ingredients needed to make this recipe, which are: how to make a pie crust, pumpkin puree and pumpkin pie spice. Many of you should be able to get any of these ingredients at your local grocery store here in the US, but for those of you who can’t get your hands on them or prefer to make them at home, all you have to do is click on the links and they will take you to the recipes.

Until a few years ago I used to make this pumpkin pie with evaporated milk, which is one of the basic ways of making it. But then I decided to use sweetened condensed milk and egg yolks to give it a smooth and sweet taste, as well as a firmer consistency. The end result is amazing, especially when served with a nice portion of homemade whipped cream.

¡Buen Provecho!

 

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Pumpkin Pie

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  • Author: Diana
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 pie 1x
  • Cuisine: American

Description

Making pumpkin pie during fall is one of my favorite traditions and this recipe is pretty much the one I stick to every year. It is super easy to make and it comes out perfectly smooth and delicious. Top it with a dollop of whipped cream to enjoy with a cup of coffee or as the perfect Thanksgiving dessert.


Ingredients

Scale
  • 1 store bought or homemade pie crust
  • 2 cups (500g) pumpkin puree or 1 can (15 oz.) pumpkin puree
  • 1 can (14 oz.) sweetened condensed milk
  • 1 large egg
  • 2 large egg yolks
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ½ tsp salt

Instructions

  1. Pre-bake pie crust in a pre-heated oven at 425ºF (220ºC) for about 8 minutes.
  2. While pie crust is baking, in a large bowl mix the pumpkin puree, sweetened condensed milk, egg and egg yolks. Then, add pumpkin pie spice, cinnamon and salt. Mix until all ingredients are well blended.
  3. Take the pie crust out of the oven and pour in the pumpkin batter. Bake at 425ºF (220ºC) for 15 minutes, then reduce the temperature to 350ºF (180ºC) and bake for another 35-40 minutes or until a knife inserted on the sides of the pie comes out clean.
  4. Once the pie has baked, take it out of the oven and let it cool completely before serving. You can serve it with homemade whipped cream.

Notes

  • Feel free to use store bought pie crusts. They always make life so much easier!!!
  • After letting it cool completely, you can store this pumpkin pie in the refrigerator for up to 4 days.

 

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1 Comment

  1. Unknown
    October 29, 2017 / 7:10 am

    Thanks for this great recipe! I have been doing it for several years already since I found your site. My kid has annual Helloween party with his friend tradition and this pie is part of this tradition already. I make it twice this day – for the party and for the family!

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