Traditional Pumpkin Delight

Name: Traditional Pumpkin Delight
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 (15 oz) can pumpkin puree; 1 (14 oz) can sweetened condensed milk; 2 large eggs; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/2 tsp salt; 1 (9-inch) unbaked pie crust

🕒 Prep: 10 min

🔥 Cook: 55 min

🍽 Serves: 8

★★★★★

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Welcome to the cozy world of fall baking with this Traditional Pumpkin Delight. This pie is a perfect blend of spices and creamy pumpkin, making it an irresistible treat for the season. Whether you're a pumpkin enthusiast or a pie novice, this simple recipe will warm your heart and home.

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Ingredients for Traditional Pumpkin Delight

Pumpkin puree is the star of the dish, providing that rich, earthy flavor and creamy texture we all love in fall desserts. Using canned puree saves time and offers consistent results.

Sweetened condensed milk adds sweetness and creaminess, eliminating the need for additional sugar or cream. It's the secret to that luscious, velvety finish.

Eggs give structure and stability to the pie, ensuring it sets nicely and slices cleanly.

Ground cinnamon, ginger, and nutmeg are the aromatic spices that bring warmth and depth, turning the pie into a seasonal favorite.

Salt enhances all the flavors, balancing sweetness and spices perfectly.

The unbaked pie crust provides the flaky, buttery base that holds everything together. A store-bought crust keeps things easy and convenient.

Tips & Tricks

If possible, let the filled pie rest in the fridge for 30 minutes before baking to prevent the crust from shrinking.
Use a pie shield or aluminum foil around the crust edges if they brown too quickly.
For a slightly different flavor, try adding a pinch of cloves or allspice.

Serving Suggestions

This pie is fantastic served slightly chilled or at room temperature with a dollop of freshly whipped cream. For an extra touch, sprinkle a bit of cinnamon on top of the cream. Pair it with a spiced tea or a chilled glass of apple cider for a truly autumnal experience.

Frequently Asked Questions

Can I use homemade pumpkin puree?: Yes, just make sure it's well-drained to avoid a watery filling.
How do I store leftovers?: Refrigerate the pie covered for up to 3 days. Enjoy it cold or gently warmed.
Can I make this pie ahead of time?: Absolutely! It can be made a day in advance and stored in the fridge.

Traditional Pumpkin Delight Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). This initial high heat will help the pie set up quickly, giving it a nice structure. While the oven heats, grab a large mixing bowl and combine the pumpkin puree and sweetened condensed milk. The milk mixes smoothly with the pumpkin, creating a rich base.

Next, crack the eggs into the bowl one at a time, beating well after each addition. This ensures the eggs are fully incorporated, which is key to a silky filling.

Now, it's time to add the spices: cinnamon, ginger, and nutmeg. Sprinkle in the salt as well. Stir everything until the mixture is smooth and the spices are evenly distributed.

Pour the filling into your unbaked pie crust, spreading it out evenly. Place the pie on the center rack and bake for 15 minutes at 425°F. Then, reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes.

Check for doneness by inserting a toothpick in the center — it should come out clean. Once baked, let the pie cool on a wire rack for at least 2 hours. This cooling time is crucial for the pie to set properly.

Why You'll Love This Recipe

Quick and easy preparation with minimal ingredients.
A perfect balance of warm spices that enhance the pumpkin flavor.
Smooth, creamy texture that melts in your mouth.
Classic autumn dessert that impresses guests without stress.

Ingredients

1 (15 oz) can pumpkin puree

1 (14 oz) can sweetened condensed milk

2 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

1 (9-inch) unbaked pie crust

Step-by-step Instructions

1. Preheat oven to 425°F (220°C).

2. In a large mixing bowl, combine pumpkin puree and sweetened condensed milk.

3. Beat in eggs, one at a time, until well incorporated.

4. Add cinnamon, ginger, nutmeg, and salt.

5. Mix until smooth and creamy.

6. Pour the mixture into the unbaked pie crust.

7. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes.

8. Check for doneness by inserting a toothpick into the center; it should come out clean.

9. Allow to cool on a wire rack for at least 2 hours.

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