Classic pumpkin pie is one of my favorite desserts that I crave yearly-not seasonally & this pumpkin pie recipe will probably do the same for you & your tastebuds. There is something about the mixture of spices, the consistency and taste that just brings joy to my tastebuds.
This recipe is super easy, delicious and will make you a master when the season calls. Fall usually is the beginning where my sensation for all things pumpkin begins to form. It becomes even more of a desire throughout the holiday season but keeps strong until Spring. Truly, I can eat pumpkin pie at any given time- don’t tempt me ;).
For this pumpkin pie recipe, you most likely will have all the seasonings already in your kitchen and for this recipe you will need either canned pumpkin purée or fresh. I used fresh pumpkin purée as in Luxembourg you cannot find it in a can anywhere!
In all honesty, making fresh pumpkin puree was easy & of course, it’s a more fresh alternative. Just boiled cubed/seeded/skinned pumpkin and then blend 🙂
Enough small talk, let’s get to baking & the quickly devouring with this pumpkin pie recipe!
-INGREDIENTS-
Homemade or pre-made pie crust (make your choice!)
15-17 oz of pumpkin purée (fresh or canned)
3 large eggs
1 egg yolk
14 oz condensed sweetened milk
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp black pepper (optional)
1/2 tsp salt
1/2 tsp Vanilla extract
-DIRECTIONS-
-Preheat the oven to 400F
-Put the crust in the oven for 5-10 min until warm
-In a blender; add the pumpkin purée, eggs, egg yolk, condensed milk, cinnamon, ginger, nutmeg, cloves, salt and vanilla extract.
-Blend until mixed.
-Pour the filling into the crust.
-Bake for 10 minutes at 400 degrees
-Lower the heat to 300 degrees and bake for about 30-45 minutes until the middle is around (175F) or jiggly but slightly firm.
-Let cool 10 min
-Refrigerate for approx 4 hours.
-Serve (with whipped cream or ice cream) & enjoy!
