Are you craving a slice of creamy, delicious pumpkin pie but want to avoid the heavy sweetness of sweetened condensed milk? Then you've come to the right place! This easy pumpkin pie recipe skips the condensed milk altogether, resulting in a healthier, lighter, and surprisingly just as flavorful pie that’s perfect for Thanksgiving, fall gatherings, or any time you need a comforting homemade treat. Get ready to impress your family and friends with this delightful and surprisingly simple recipe!
Ingredients:
This recipe makes one 9-inch pie.
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For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
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For the Filling:
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 cup granulated sugar (or to taste – you can reduce for a less sweet pie)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup heavy cream
Instructions:
Make the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C) by lining with parchment paper and pie weights or dried beans. Remove the weights and parchment and bake for another 5 minutes until lightly golden.
Make the Filling:
- Whisk ingredients: In a large bowl, whisk together the pumpkin puree, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Add cream: Gently stir in the heavy cream.
- Pour and bake: Pour the filling into the pre-baked pie crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. The pie will puff slightly; this is normal.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 2 hours before slicing and serving for the best texture.
Tips for the Best Pumpkin Pie:
- Use good quality pumpkin puree for the best flavor.
- Don't overmix the filling, as this can make it tough.
- If the crust starts to brown too quickly, cover the edges with aluminum foil during baking.
- For a richer flavor, use brown sugar instead of granulated sugar or combine them for a balance of sweetness and depth.
Variations:
- Spiced Pumpkin Pie: Add a pinch of cardamom or allspice to the filling for a more complex flavor profile.
- Cream Cheese Pumpkin Pie: Swirl in a layer of cream cheese filling before baking for an extra decadent treat.
Nutritional Information (per slice, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 40-50g
This easy pumpkin pie recipe is a delicious and satisfying dessert option that’s perfect for those seeking a healthier alternative without compromising on taste. Enjoy creating this delicious homemade dish and sharing it with loved ones! It's a fantastic addition to any meal and a guaranteed crowd-pleaser.