Are you craving a warm, comforting, and utterly delicious dessert? Look no further! This pumpkin pie recipe, made easier with sweetened condensed milk, is the perfect solution for a quick and satisfying homemade treat. Forget complicated recipes and lengthy baking times; this version delivers incredible flavor with minimal effort, making it ideal for both beginner bakers and seasoned pros seeking a streamlined approach to a classic. It's the perfect addition to your Thanksgiving feast or a delightful surprise any day of the week. This easy pumpkin pie recipe will become your new go-to for quick dinner ideas and healthy meals with a touch of decadent sweetness.
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
Instructions:
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Preheat & Prepare: Preheat your oven to 425°F (220°C). Gently unroll your pie crust into your pie plate. Crimp the edges for a decorative finish. This is a great step for involving the kids in the cooking process!
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Combine Ingredients: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth and well combined. Make sure there are no lumps of pumpkin.
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Spice it Up: Stir in the cinnamon, ginger, cloves, and nutmeg. Mix until evenly distributed throughout the pumpkin mixture. The aroma alone is enough to get you excited!
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Pour & Bake: Carefully pour the pumpkin mixture into the prepared pie crust. Place the pie on a baking sheet to catch any spills.
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Initial Bake: Bake for 15 minutes at 425°F (220°C). This initial high heat helps set the filling beautifully.
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Reduce Heat & Continue Baking: Reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until a knife inserted near the center comes out clean. The center should be set, but might still jiggle slightly.
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Cool & Chill: Let the pie cool completely on a wire rack before refrigerating for at least 2-3 hours, or preferably overnight. This allows the flavors to meld and the filling to set completely. Patience is key here for the best texture!
Tips for the Best Pumpkin Pie:
- Room Temperature Ingredients: Using room temperature eggs and pumpkin puree helps them blend more smoothly, resulting in a creamier pie filling.
- Don't Overbake: Overbaking can result in a dry pie. Start checking for doneness around the 40-minute mark.
- Homemade Crust: While a store-bought crust is convenient, a homemade crust adds a delightful homemade touch. Many delicious recipes are available online!
- Spice it Up (or Down): Adjust the spices to your liking. If you prefer a less intense spice flavor, reduce the amount of each spice.
Variations:
- Chocolate Swirl: Add a swirl of melted dark chocolate to the pie filling before baking for a decadent twist.
- Gingersnap Crust: Use gingersnap cookies for the crust for added spice and texture.
- Whipped Cream Topping: Top with freshly whipped cream for an extra layer of deliciousness.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Saturated Fat: 10-12g
- Cholesterol: 60-70mg
- Sodium: 200-250mg
- Carbohydrates: 40-45g
- Sugar: 25-30g
- Protein: 4-5g
This pumpkin pie recipe, using sweetened condensed milk, is a delightful blend of ease and deliciousness. It’s a perfect example of how simple ingredients can create truly spectacular results, offering a delectable treat without requiring hours in the kitchen. Enjoy every bite!