All-time Favorite Pumpkin Pie
Here is how to make a All Time Favorite Pumpkin Pie With canned pumpkin sweetened condensed milk eggs cinnamon nutmeg ginger and salt its just the best This is the version of pumpkin pie that I always make for Thanksgiving dinner
Here is how to make a All Time Favorite Pumpkin Pie With canned pumpkin sweetened condensed milk eggs cinnamon nutmeg ginger and salt its just the best This is the version of pumpkin pie that I always make for Thanksgiving dinner
- Carbohydrate 1.093798125 g
- Cholesterol 264.375 mg
- Fat 6.282028125 g
- Fiber 0.307581243991852 g
- Protein 7.92969 g
- Saturated Fat 1.97843 g
- Serving Size 1 1 Serving (63g)
- Sodium 87.7375 mg
- Sugar 0.786216881008148 g
- Trans Fat 1.0545945 g
- Calories 92 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Whisk pumkpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. (I used an electric mixer.)
- Pour into crust.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
- Cool.
- Garnish as desired.
- Store leftovers covered in the refrigerator.
- This recipe is from Eagle Brand; Thanks to Eagle Brand for this great recipe!
- I hope all of you will enjoy it as much as I do!
Relying on a knife blade rather than a thermometer remains the most reliable method for determining when a custard pie has finished baking. Professional bakers often test density by inserting a thin blade one inch away from the pastry crust, which reveals whether the interior matrix has fully set. When the blade emerges clean without clinging wet residue, the proteins in the eggs have formed a solid gel network that will hold its shape upon cooling.
Using sweetened condensed milk instead of evaporated milk and granulated sugar alters the moisture balance inside the pie filling. This high-sugar dairy product contains less water, meaning the oven heat concentrates the pumpkin puree and spices efficiently without curdling the eggs. Whisking these ingredients until completely uniform ensures the starches and dairy solids distribute evenly across the 9-inch pastry shell.
Managing two distinct oven temperatures prevents the crust edges from burning before the center finishes cooking. Starting the bake at 425 degrees Fahrenheit sets the exterior pastry quickly, while dropping the heat to 350 degrees Fahrenheit halfway through protects the delicate spice-and-pumpkin custard from overcooking and cracking on top. Allow the dessert to cool entirely at room temperature before transferring it to the refrigerator so condensation does not ruin the crust texture.
Serving this spiced squash dessert alongside lightly whipped heavy cream provides a necessary dairy contrast to the dense, sweet filling. Unsweetened cream cuts through the concentrated sweetness of the condensed milk while adding a contrasting temperature and rich mouthfeel to each slice.
