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Tradional Pumpkin Pie

Tradional Pumpkin Pie recipe image
This traditional pumpkin pie is the quintessential autumn dessert, featuring a rich, velvety filling made from pure pumpkin puree and sweetened condensed milk. The filling is infused with warm spices like cinnamon, ginger, and nutmeg, creating a comforting and aromatic flavor profile that pairs perfectly with a buttery, flaky pastry crust. It&# 226;ÂÂs a simple yet elegant dish that brings home-style comfort to any table. Perfect for Thanksgiving, holiday gatherings, or cozy weekend dinners, this pie is easy to prepare with pantry staples. Serve it warm or chilled, perhaps topped with whipped cream or a sprinkle of nutmeg, for a truly satisfying end to any meal.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 356.2
Dietary: Gluten-free, Vegetarian
Description
This traditional pumpkin pie is the quintessential autumn dessert, featuring a rich, velvety filling made from pure pumpkin puree and sweetened condensed milk. The filling is infused with warm spices like cinnamon, ginger, and nutmeg, creating a comforting and aromatic flavor profile that pairs perfectly with a buttery, flaky pastry crust. It&# 226;€™s a simple yet elegant dish that brings home-style comfort to any table. Perfect for Thanksgiving, holiday gatherings, or cozy weekend dinners, this pie is easy to prepare with pantry staples. Serve it warm or chilled, perhaps topped with whipped cream or a sprinkle of nutmeg, for a truly satisfying end to any meal.
Ingredients
  • 9 inch Unbaked pie shell
  • 2 cups Pumpkin puree (from 1 16oz can)
  • 1 can (14 oz) Sweetened condensed milk
  • 2 large Eggs
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Salt
Directions
  1. 1
    Preheat oven to 425ðF (220ðC).
  2. 2
    In a large mixing bowl, whisk together the eggs, pumpkin puree, sweetened condensed milk, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
  3. 3
    Pour the filling into the unbaked pie shell.
  4. 4
    Bake for 15 minutes at 425ðF (220ðC).
  5. 5
    Reduce oven temperature to 350ðF (175ðC) and continue baking for 35 to 40 minutes, or until a knife inserted 1 inch from the edge comes out clean.
  6. 6
    Remove from oven and cool completely on a wire rack before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 356.2kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 5.5g28%
Cholesterol 24.0mg8%
Sodium 132.2mg6%
Total Carbohydrate 62.8g21%
Dietary Fiber 0.6g3%
Sugars 55.2g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in the refrigerator for up to 4 days. Cover tightly with plastic wrap or foil.

For best results, use pure pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.

Garnish with whipped cream, a sprinkle of nutmeg, or a drizzle of caramel sauce if desired.

Keywords: pumpkin pie, traditional pie, holiday dessert, fall dessert, thanksgiving pie, pumpkin puree, sweetened condensed milk, pie crust, cinnamon, nutmeg, ginger, vegetarian dessert, easy pie, classic pumpkin
Read it online: https://www.chefs-mate.com/recipe/tradional-pumpkin-pie/