Turkey and stuffing aside, there’s nothing more traditional than Pumpkin Pie on this holiday. And regardless of how many dinner plates you scarf down, the smooth and creamy pumpkin filling will disappear in your mouth more easily than perhaps it should. Served warm à la mode with a generous dollop of whipped cream, there’s usually always room for at least one slice…or two.
This recipe couldn’t be more simple. If taking a shortcut with a pre-prepared crust, you’ll spend a mere fifteen minutes prepping the filling and assembling the pie. It will be ready to pop in the oven just as its finished preheating. But, don’t be tempted to equate simple with less flavor. This pie has everything you’re looking for.
Pumpkin is enhanced with ground cinnamon, nutmeg and ginger spices. Sweetened condensed milk and eggs make for a thick, but not heavy consistency. Packaged in a perfect pie crust, the filling will bake to a brilliant deep caramel color. Refrigerate overnight if making ahead, but if last minute if more your style then know that you still have time to make dessert today. This recipe won’t test your culinary chops too much and the resulting Pumpkin Pie will definitely make for a happy party crowd.
PERFECT PUMPKIN PIE
Recipe from AllRecipes.com
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk (I used fat free)
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.