Description
A cozy pumpkin cream pie featuring a rich pumpkin filling layered with creamy goodness and topped with fluffy whipped cream.
Ingredients
Scale
- 1 can (15 oz) pumpkin purée
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
- 1 pre-made pie crust (or homemade)
- Whipped cream for topping
- Optional: Additional spices for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust in a 9-inch pie plate.
- Whisk together the pumpkin purée, sugar, cinnamon, nutmeg, ginger, salt, and eggs.
- Add the evaporated milk, mixing until creamy.
- Pour the pumpkin mixture into the crust.
- Bake at 425°F for 15 minutes, then reduce to 350°F and bake for another 40-50 minutes.
- Cool on a wire rack before topping with whipped cream.
Notes
For a dairy-free option, use coconut milk instead of evaporated milk. Customize the spices based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: pumpkin pie, dessert, fall recipe, creamy pie, holiday baking