Pumpkin Pie

Hello lovely humans! 🍂 So, today we’re diving into the most glorious thing that ever came out of a squash (or whatever pumpkins technically are). Yep, I’m talking about Pumpkin Pie. This bad boy isn’t just any pumpkin pie; it’s that warm hug in pie form that has a VIP spot in my baking rotation. It’s rich, creamy, and has that spice mix that basically smells like nostalgia. You wanna feel like it’s a cozy fall afternoon every single day? This pie is your ticket, friends.

So here’s the scoop — when my hubby got a whiff of this pie the first time, his eyes went all cartoon-heart. It was epic. And one lazy weekend, our little gang decided to make this the gold standard for what dessert should taste like. Now, it’s like the official treat for end-of-week movie nights (or days where nothing goes right). It’s like this pie has registered itself as a permanent family member — and honestly, I’m not mad about it.

Why You’ll Love This Pumpkin Pie

– It smells like someone’s baking Thanksgiving in your kitchen. Seriously.
– It’s the perfect excuse to eat dessert for breakfast on any random Tuesday morning. No judgment here.
– Each bite is like wrapping yourself in a cloud of cinnamon dreams. Who doesn’t want that?

How to Make It

So first, you’re gonna wanna roll out that crust. And hey, if it rips? Who cares, just patch it up with cold water like a Band-Aid. Blind bake it if you feel like it — I mostly forget, and it turns out okay.

Meanwhile, mix up the pumpkin goo. Get yourself some canned pumpkin unless you’re feeling fancy enough to roast your own. Plop it into a bowl, mix it with sugar and spices — and remember, more spice never harmed nobody. Pour that magical mixture into your crust and let the oven do its thing. And when the timer dings, don’t dive in right away. Seriously, let it rest unless you want molten pie filling down your front. Done!

Ingredient Notes

– Pumpkin Puree: The hero. Canned is totally cool. I mean, who’s got time to wrestle with a real pumpkin?
– Cinnamon: The more, the merrier. Trust your heart, not the measuring spoon.
– Sweetened Condensed Milk: Not to be skipped! Once tried without, not the same. Don’t be like me in that moment.

Recipe Steps:

1. Preheat your oven to 375°F (190°C).
2. Roll out your pie crust and patch up any holes like a pro.
3. In a bowl, mix pumpkin puree with all other ingredients — show that cinnamon who’s boss.
4. Pour the filling into the crust like the masterpiece it is.
5. Bake for about 50 minutes, give or take a music playlist.
6. Let cool and resist stuffing it straight into your face.

What to Serve It With

Tips & Mistakes

– Keep an eye on that crust. Tinfoil edging works when it’s getting a bit overexcited in the oven.
– Let it cool… properly. Burned taste buds are not chic.

Storage Tips

So, assuming you have leftovers — store them in the fridge if you manage to not eat it all in one sitting. If cold pie isn’t your jam, zap it in the microwave. Pro tip: great with coffee as makeshift breakfast pie. Zero regrets.

Variations and Substitutions

– Want it less sweet? Cut down on the sugar or go rogue with honey or maple syrup instead.
– No condensed milk? Sub in heavy cream if you’re feeling bold and it’ll still rock.
– If the spice is too tame, employ nutmeg. Like, just go nuts — pun intended.

Frequently Asked Questions

Pumpkin Pie

A classic pumpkin pie recipe with a flaky crust, warm spices, and creamy pumpkin filling perfect for fall celebrations.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup granulated sugar
• ▢ 0.75 cup packed brown sugar
• ▢ 1 tsp ground cinnamon
• ▢ 0.5 tsp ground ginger
• ▢ 0.25 tsp ground cloves
• ▢ 1 tsp salt
• ▢ 2 large eggs beaten
• ▢ 1 can (15 oz) pumpkin puree
• ▢ 1 can (12 fl oz) evaporated milk
• ▢ 1 pie crust unbaked pie shell

Instructions

Preparation Steps

• Preheat the oven to 425°F (220°C).
• In a large bowl, mix granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt.
• Beat in the eggs, then stir in pumpkin puree and evaporated milk until well blended.
• Pour the filling into the unbaked pie shell.
• Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35 minutes or until a knife inserted near the center comes out clean.
• Cool on a wire rack for 2 hours before serving.

Notes

Serve with whipped cream for an extra festive touch.