Are you ready to ditch the canned pumpkin puree and embrace the warm, comforting flavors of autumn? This fresh pumpkin pie recipe using sweetened condensed milk is the perfect solution for a delicious and surprisingly easy homemade dessert. Forget complicated steps and lengthy baking times; this recipe delivers a creamy, spiced pumpkin pie that will impress your family and friends without overwhelming your kitchen. It's the perfect addition to your Thanksgiving feast or a cozy weeknight treat. Let's get baking!
Ingredients:
- 1 medium-sized pumpkin (about 2 pounds), peeled, seeded, and pureed (or 2 cups 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
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
Instructions:
Get started: Preheat your oven to 350°F (175°C). This ensures your pie bakes evenly and achieves that perfect golden-brown crust.
Prepare the filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined. A few lumps are okay; don't overmix. This simple step creates a velvety texture.
Assemble the pie: Gently pour the pumpkin filling into the unbaked pie crust. Make sure to spread it evenly to prevent uneven baking.
Bake to perfection: Bake for 50-55 minutes, or until a knife inserted near the center comes out clean. The edges should be set, and the center should be just slightly jiggly. If the crust starts browning too quickly, cover the edges with aluminum foil.
Cool and serve: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a messy, runny pie. Refrigerate for at least 2 hours to allow the flavors to meld and the pie to chill completely before slicing and enjoying.
Tips for the Best Pumpkin Pie:
- Fresh is best: Using fresh pumpkin puree delivers a richer, more intense flavor compared to canned. Roasting the pumpkin before pureeing enhances its sweetness.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around the 50-minute mark.
- Chill completely: Patience is key! Allowing the pie to cool and chill fully ensures a firm, sliceable pie.
Variations:
- Spiced it up: Add a pinch of cayenne pepper for a subtle kick.
- Creamy dreams: Stir in a few tablespoons of heavy cream for an extra-rich filling.
- Nutty delight: Add 1/2 cup chopped pecans or walnuts to the filling for added texture and flavor.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: 18-22g Saturated Fat: 10-12g Cholesterol: 70-80mg Sodium: 150-200mg Carbohydrates: 40-45g Sugar: 25-30g Protein: 5-7g
This nutritional information is an estimate and may vary based on specific ingredients used.
This fresh pumpkin pie recipe, with its delightful ease and incredible flavor, is a guaranteed crowd-pleaser. It’s a perfect example of how simple homemade cooking can lead to truly delicious and memorable dishes. Enjoy!