Description
A classic fall dessert, this Pumpkin Pie features a silky smooth filling made with fresh pumpkin, evaporated milk, and warm spices. It’s the perfect treat for Thanksgiving or any autumn gathering, with a homemade or store-bought pie crust.
Ingredients
600 g fresh pumpkin (steamed and mashed)
200 g evaporated milk
3 eggs (about 50g each)
60 g brown sugar
2 g salt
3 g vanilla extract
60 g granulated sugar
Instructions
- Steam the pumpkin until soft, then mash until smooth.
- In a bowl, combine the mashed pumpkin with the brown sugar, salt, and granulated sugar. Mix well until the sugars dissolve.
- Crack the eggs, one at a time, into the mixture and mix until smooth.
- Add the vanilla extract and evaporated milk, stirring until everything is fully combined.
- Pour the pumpkin mixture into a pie pan lined with your preferred pie crust. If using homemade, be sure to blind bake the crust first.
- Preheat the oven to 356℉ (180℃). Bake the pie for about 40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool on a cooling rack before slicing and serving.
Notes
- Spiced Pumpkin Pie: Add a pinch of cinnamon, nutmeg, and ginger for a spiced flavor.
- Vegan Pumpkin Pie: Substitute the evaporated milk with coconut milk or almond milk, and use flax eggs in place of regular eggs.
- Gluten-Free: Use a gluten-free pie crust to make the pie gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall
Nutrition
- Serving Size: 1 slice of 6
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
