The Ultimate Pumpkin Pie Recipe Using Canned Pumpkin
This Thanksgiving, ditch the store-bought pies and wow your family with this unbelievably delicious homemade pumpkin pie. And the best part? It uses canned pumpkin, making it incredibly easy and convenient! This recipe is optimized for search engines, ensuring maximum visibility for all your pumpkin pie needs.
Ingredients You'll Need:
This simple recipe uses readily available ingredients, making it perfect for even the busiest baker.
- 1 (15-ounce) can pumpkin puree: The star of the show! Make sure it's pure pumpkin puree, not pumpkin pie filling.
- 1 (12-ounce) can evaporated milk: Provides richness and creaminess. You can substitute with full-fat coconut milk for a vegan option.
- 2 large eggs: Bind the filling and add structure.
- 1 cup granulated sugar: Adjust to your sweetness preference. You can use brown sugar for a deeper flavor.
- 1 teaspoon ground cinnamon: The quintessential pumpkin pie spice!
- 1/2 teaspoon ground ginger: Adds warmth and complexity.
- 1/4 teaspoon ground cloves: Provides a subtle, aromatic depth.
- 1/4 teaspoon ground nutmeg: Another essential pumpkin spice component.
- 1/4 teaspoon salt: Enhances the other flavors.
- 1 (9-inch) unbaked pie crust: You can make your own or buy a pre-made crust for convenience.
Step-by-Step Instructions:
Follow these easy steps for a perfect pumpkin pie every time.
1. Preheat and Prepare:
Preheat your oven to 425°F (220°C). This high initial temperature helps set the crust.
2. Combine Ingredients:
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined.
3. Pour into Crust:
Carefully pour the pumpkin mixture into your unbaked pie crust.
4. Bake:
Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean. The center may still jiggle slightly, this is normal.
5. Cool and Serve:
Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. For best results, chill the pie in the refrigerator for at least 4 hours, or preferably overnight.
Tips for the Perfect Pumpkin Pie:
- Don't overbake: Overbaking can lead to a dry pie. Start checking for doneness around 40 minutes.
- Cool completely: Allowing the pie to cool fully is crucial for the filling to set properly.
- Whipping the eggs: For an extra-silky smooth pie, lightly whip the eggs before adding them to the other ingredients.
- Spice it up: Feel free to adjust the spices to your liking. A dash of allspice or cardamom can add a nice twist.
- Garnish: Garnish your pie with whipped cream, a sprinkle of cinnamon, or candied pecans for an extra touch of elegance.
Frequently Asked Questions (FAQ):
- Can I use frozen pumpkin puree? Yes, but make sure it's completely thawed and drained before using.
- What if my crust is soggy? This often happens if the crust wasn't pre-baked enough or if the pie was overfilled.
- Can I make this pie ahead of time? Absolutely! It tastes even better the next day.
This recipe provides a delicious and easy-to-follow guide to making a classic pumpkin pie. Enjoy! Remember to share your creations and tag us on social media! Happy baking!
