As the leaves turn golden and the crisp autumn air rolls in, there’s nothing quite like the comforting aroma of a freshly baked pumpkin pie wafting through the kitchen. This classic dessert is the epitome of fall, with its velvety custard filling and warm spices that tantalize the senses.
Imagine sinking your fork into a slice of this autumn delight, the buttery crust giving way to the luscious pumpkin filling, infused with notes of cinnamon, nutmeg, and ginger. It’s a dessert that not only satisfies your sweet tooth but also evokes nostalgic memories of cozy family gatherings and holiday celebrations.
Whether you’re a seasoned baker or a novice in the kitchen, this pumpkin pie recipe is a must-try. It’s surprisingly easy to whip up, and the result is a dessert that will have everyone asking for seconds (and maybe even thirds!). So, grab your apron, preheat that oven, and let’s dive into the recipe that will make your taste buds swoon.
Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the pumpkin mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the center is set.
- Remove from the oven and let cool completely before slicing and serving.
Serve this heavenly pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-indulgent treat. Prepare to be transported to a world of autumnal bliss with every bite!
