Kenji’s 1-Bowl Pumpkin Pie: A Flawless Classic
This recipe guides you through making a classic pumpkin pie, perfect for any fall gathering. It features a flaky crust and a smooth, spiced pumpkin filling.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 unbaked 9-inch pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg until smooth.
- Pour the pumpkin mixture into the unbaked pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before serving.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- You can prepare the pie crust from scratch or use a store-bought one.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
Find it online: https://whiskdaily.com/classic-homemade-pumpkin-pie-recipe/