Classic Pumpkin Pie

• 1 pre-made pie crust
• 1 can (15 ounces) pumpkin puree
• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, mix pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt until smooth.
3. 3 Pour mixture into the pie crust.
4. 4 Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 40-45 minutes, or until a knife inserted in the center comes out clean.
5. 5 Let cool completely before serving.

Nutrition

Tips

• Use homemade or store-bought pie crust as you prefer.
• For a gluten-free option, use a gluten-free pie crust.
• Add whipped cream or ice cream for extra indulgence.
• Ensure your pie reaches an internal temperature of 175°F for food safety.
• Leftover pumpkin pie can be stored in the fridge for up to 4 days.

Storage

Store in the fridge for up to 4 days. Freeze slices wrapped in plastic for up to 2 months. Reheat in the oven at 350°F for 15 minutes.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a scoop of vanilla ice cream.
• Enjoy with a cup of coffee or tea.
• Sprinkle with cinnamon sugar for extra flair.

FAQ