Description

Pumpkin pie is the quintessential fall dessert, enveloping you in warmth with its rich spices and creamy filling. This easy-to-follow recipe transforms fresh pumpkin puree into a delightful treat perfect for family gatherings or cozy nights at home. Enjoy a slice of nostalgia topped with whipped cream or vanilla ice cream, and bring smiles to your table this season.

Ingredients

Scale

2 cups fresh pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 can (12 oz) evaporated milk
3 large eggs
1 premade pie crust

Instructions

Preheat your oven to 425°F (220°C).
Fit the pie crust into a 9-inch pie pan.
In a bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, evaporated milk, and eggs until smooth.
Pour the filling into the prepared crust.
Bake for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake for an additional 40-50 minutes until set.
Cool on a wire rack before serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 24g
Sodium: 125mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: For a deeper flavor, use fresh pumpkin puree instead of canned. Experiment with spices; add more nutmeg or ginger according to your taste. To make it dairy-free, substitute coconut milk for evaporated milk.