The Best Pumpkin Pie
Ingredients and Instructions
Gather one 15-ounce can of pumpkin puree, one 14-ounce can of sweetened condensed milk, two large eggs, one teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, ½ teaspoon salt, and one nine-inch unbaked pie crust.
Preheat your oven to 425 degrees Fahrenheit. In a medium bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, and spices. Pour into the crust and bake for 15 minutes. After, reduce the heat to 350 degrees Fahrenheit and bake for 30 to 45 minutes. Let cool before serving or storing.
Tips for the Best Pie
Blind bake your crust before baking the entire pie to ensure that the dough is cooked completely through, especially if you are using homemade crust. The recipe calls for spices, but some reviewers liked using a store-bought pumpkin pie spice or allspice instead.
Use canned pumpkin and not pumpkin pie filling since the recipe calls for sweeteners and spices. You can also use a real pumpkin if you want, All Recipes says that a one ½ pound pumpkin mashed yields the same as a 15-ounce can of pumpkin puree.
Whipped Cream for Pie
No matter what whipped cream you use for your pie, it will be a delicious combination. Use store-bought, add some cinnamon, or make your own. Whipped cream and pumpkin pie will always go hand-in-hand.
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Refrigerating and Feezing Pie
Refrigerating your pie is a must, as pumpkin pies should not be set out at room temperature for more than two hours to avoid bacteria growth. A pumpkin pie will last for three to four days in the refrigerator–perfect for prep and leftovers. If you are prepping, allow the pie to cool completely cool before placing it in the fridge.
Freezing your pie is a great way to keep leftovers fresh or to prep for Thanksgiving. If you are going to freeze your pie, All Recipes recommends that you bake your pie in an aluminum pan, let cool completely, and wrap it in many layers of plastic wrap. The pie will keep for a month. When you want to serve, remove the plastic wrap and let the pie thaw in the fridge overnight.