Pumpkin Pie
No Thanksgiving is complete without a classic pumpkin pie, and this recipe is my go-to every year. With a little decorative flair and some fresh whipped cream, it’s always a crowd-pleaser.
Equipment
- Pie Weights
- Pie Pan
Ingredients
- 2 Frozen Pie Crusts
- 1 can Pumpkin Puree (15 oz)
- 1 can Sweetened Condensed Milk (14 oz)
- 3 Eggs large
- 1½ tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1/2 tsp Salt
Instructions
- Preheat your oven to 425°F. Take the frozen pie crust out of the freezer and let it thaw slightly.
- To keep the crust crisp, par-bake it before adding the filling. Lay one of the crusts in the pan and trim the edges. Prick the bottom of the crust with a fork, place parchment paper on top and fill with pie weights. Bake for 10-12 minutes until the crust is lightly golden.
- In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, spices, and salt until smooth.
- Pour the filling into the par-baked pie crust and bake at 425°F for 15 minutes. Then, reduce the heat to 325°F and bake for another 40-50 minutes, or until the center is set.
- I like to use the 2nd sheet of pie dough to cut out small leaf shapes to decorate the edges of the crust. Use a small cookie cutter or freehand them with a knife. I add the leaves when the pie hits the 30 min mark and is mostly set (or else the leaves will sink).
- Let the pie cool on the countertop completely before serving—this helps the filling set properly.