Description
Delight in the warmth of fall with this homemade pumpkin pie, featuring a rich and creamy filling infused with cinnamon, nutmeg, and ginger. Encased in a flaky crust, this dessert not only tantalizes your taste buds but also evokes cherished memories of family gatherings. Perfect for Thanksgiving or any festive occasion, serve it warm or chilled, topped with whipped cream or vanilla ice cream for an extra touch of indulgence.
Ingredients
Scale
- 2 cups fresh pumpkin puree (or canned)
- 3/4 cup granulated sugar
- 3 large eggs (room temperature)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 can (12 oz) evaporated milk
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust: Roll out dough and fit it into a pie pan; trim excess.
- Mix the filling: In a bowl, combine pumpkin puree, sugar, eggs, evaporated milk, cinnamon, nutmeg, and ginger. Whisk until smooth.
- Pour the filling into the prepared crust.
- Bake at 425°F for 15 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 40-45 minutes until set.
- Cool before slicing. Serve with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (118g)
- Calories: 290
- Sugar: 22g
- Sodium: 125mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg