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
- Pre-bake pie crust in a pre-heated oven at 425ºF (220ºC) for about 8 minutes.
- 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.
- 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.
- 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.