Grandma's Famous Spiced Pumpkin Pie

Craving the best pumpkin pie recipe? Grandma's secret, perfected! Spiced pumpkin filling in a flaky crust. Easy with condensed milk! Try it today.

Recipe Introduction

Quick Hook

Ever wondered how to make the perfect pumpkin pie ? this pumpkin pie recipe is your ticket to a seriously scrummy dessert.

We are talking velvety smooth filling and a flaky crust that'll have everyone begging for seconds.

Brief Overview

Pumpkin pie, a proper thanksgiving staple, has roots stretching way back. this version? it's straightforward, even for kitchen newbies. prep takes about 30 minutes, baking's around an hour, and it makes enough for eight very happy people.

This best pumpkin pie recipe , is a winner!

Main Benefits

Honestly, pumpkin isn't just tasty, it's packed with vitamin a – good for your eyes, innit? serve this at thanksgiving, christmas, or just because you fancy a slice of autumn goodness.

What makes this pumpkin pie recipe special? the deep spice notes and that dreamy texture. you get it all in one slice.

This Easy Pumpkin Pie is truly easy and it has a secret ingredient that makes it extra creamy: the sweetened condensed milk. A Pumpkin Pie Recipe With Condensed Milk ? Oh yeah.

Let's Talk Crust, Mate

So, a lot of people get scared of making pie crust. i get it, soggy bottoms are a tragedy. but trust me, follow these steps and you'll nail it.

Cold butter is your best friend here. and don't overwork the dough. seriously, just don't. overworked dough equals tough crust.

We want flaky and tender. you know?

Sweeten the Deal With Condensed Milk Recipes

Now, the filling. some folks are die-hard purists, i get it. but this pumpkin pie recipe uses a touch of sweetened condensed milk for extra richness.

Sweetened condensed milk recipes are often a game changer, and this best pumpkin pie recipe is no exception. think of it as adding a bit of luxury.

Right then, let’s chat about what you'll need to make this perfect pumpkin pie . honestly, getting the ingredients right is half the battle.

You know, like when you try to make a fry-up without bacon? catastrophe! we don’t want that. so, listen up, and let's nail this pumpkin pie recipe easy style.

Ingredients & Equipment

Main Ingredients

Right, so, here's the breakdown. Don't skimp!

• All-purpose flour: 1 1/4 cups (150g). Go for a good quality one. If you're using cheaper flour, the crust will taste nasty!
• Salt: 1/2 teaspoon (2g). Just your standard table salt will do.
• Unsalted butter: 1/2 cup (1 stick, 113g). Absolutely MUST be fridge-cold. This is key for a flaky crust. Seriously!
• Ice water: 1/4 cup (60ml). I keep a jug of water in the fridge just for baking.
• Pumpkin puree: 1 (15 ounce, 425g) can . Make sure it's puree , not pumpkin pie filling. Big difference!
• Granulated sugar: 3/4 cup (150g). Caster sugar works great too.
• Light brown sugar: 1/2 cup (100g) packed. The brown sugar adds a lovely depth of flavour.
• Ground cinnamon: 1 teaspoon (5ml). Smell it! Should be fragrant. Old spices taste like dust.
• Ground ginger: 1/2 teaspoon (2.5ml). Same as the cinnamon, make sure it's still got a kick.
• Ground nutmeg: 1/4 teaspoon (1.25ml). Freshly grated is amazing if you have it, but ground is fine.
• Ground cloves: 1/4 teaspoon (1.25ml), optional. A little bit goes a long way. If you don't like cloves, leave it out.
• Salt: 1/4 teaspoon (1.25ml). Balances the sweetness.
• Large eggs: 3 . Free-range if you can, they taste better.
• Heavy cream: 1 cup (240ml). Double cream works well here too. Makes for that rich pumpkin pie recipe with condensed milk result
• Whole milk: 1/2 cup (120ml). Full fat is best for flavor, but semi-skimmed is fine if that's what you have. You can try other condensed milk recipes

Seasoning Notes

Spice is everything, innit?

• Cinnamon, ginger, nutmeg: This trio is the heart and soul of a good pumpkin pie .
• Vanilla extract: A splash (about 1 teaspoon) really enhances the other flavors.
• Orange zest: A tiny bit (1/2 teaspoon) adds a lovely brightness.
• If you're missing nutmeg, use mace. It's a similar flavour.

Equipment Needed

Keep it simple, silly!

• 9-inch pie plate. A classic glass one is fine.
• Rolling pin. Anything smooth and cylindrical will do in a pinch.
• Large mixing bowl. For the filling, obviously!
• Whisk. To get everything nice and smooth.
• Pie weights. Or dried beans. Stops the crust from puffing up.
• Food processor(Optional).
• Parchment paper (Optional).

Honestly, a pumpkin pie recipe easy version doesn’t need loads of fancy gadgets. let's get cracking! i'm telling you; this could be the best pumpkin pie recipe ever.

Easy pumpkin pie , guaranteed!. if you love crustless pumpkin pie maybe this won't be for you, but you can make the filling separately.

We can start making this perfect pumpkin pie once we gather all of the ingredients.

Okay, let's dive into this pumpkin pie recipe . honestly, who doesn't love a good pumpkin pie ? it’s practically a national treasure! we're gonna level up your baking game and share the best pumpkin pie recipe ever.

Prep Like a Pro: Your Mise en Place Mission

First things first, mise en place , darling. which is a fancy french term that means "everything in its place.

" have your 1 1/4 cups (150g) all-purpose flour , 1/2 teaspoon (2g) salt , 1/2 cup (1 stick, 113g) unsalted butter , 1/4 cup (60ml) ice water at hand.

For the pumpkin part, grab your 1 (15 ounce, 425g) can pumpkin puree , and the spices: 1 teaspoon (5ml) ground cinnamon , 1/2 teaspoon (2.

5ml) ground ginger , 1/4 teaspoon (1.25ml) ground nutmeg etc. trust me, it makes life so much easier. if you're tight on time, some stores even sell pre-made pie crusts.

Baking Magic: Step-by-Step Pumpkin Pie Glory

Right, here's the Easy Pumpkin Pie dance.

1. Whisk the sugars, spices, salt.
2. Beat eggs in a separate bowl, then combine with sugar mixture.
3. Stir the pumpkin puree in and the 1 cup (240ml) heavy cream and 1/2 cup (120ml) whole milk . Mix to smooth perfection.
4. Pour your Pumpkin Pie Recipe With Condensed Milk filling into that pre-baked crust.
5. Pop it in a 350° F ( 175° C) oven.
6. Bake for 50- 60 minutes . You want a slight jiggle.

If your crust is browning too fast, tent it with foil.

Pro Tips for Perfect Pumpkin Pie

Honestly, it's all about the crust. avoid tough pie dough by not overmixing. cold ingredients are also your best friend! some bakers swear that sweetened condensed milk recipes are where is at, experiment! another little life saver: pre-bake.

Important Note: The goal for your crust is to have it golden brown, around the 350° F ( 175° C) temperature.

So there you have it, your guide to the Best Pumpkin Pie . Now go forth and bake some happiness!

Alright, let's chat more about this killer pumpkin pie recipe , shall we? it's not just about baking. it's about making memories, yeah? my grandma used to make this, and honestly, the smell alone takes me right back.

So, let's dive into some extra stuff to make your perfect pumpkin pie experience even better.

Recipe Notes

Serving Suggestions: Making it Look Good

Okay, so you've baked this beauty, now how do you show it off? Presentation is key, fam!

• Plating and Presentation Ideas: First, let it cool completely before slicing. Trust me. Then, a simple dusting of icing sugar looks classy. Or, get fancy. Add a swirl of whipped cream, maybe even some candied ginger.
• Complementary Sides or Beverages: This Best Pumpkin Pie pairs amazingly with vanilla ice cream. Seriously, try it. A hot cup of coffee or a spiced latte? Chef's kiss!

Storage Tips: Keeping it Fresh

Nobody wants a soggy pie the next day. Here's how to keep your easy pumpkin pie tasting its best.

• Refrigeration Guidelines: Wrap it tightly in plastic wrap or store it in an airtight container. It will keep in the fridge for up to 3-4 days.
• Freezing Options (if applicable): You can totally freeze it! Wrap it well (double layer is best) and it'll be good for about 1-2 months.
• Reheating Instructions: Let it thaw in the fridge overnight, then serve cold or at room temperature.

Variations: Remixing Grandma's Classic

Want to switch things up? I hear ya. Here are a couple of cool twists:

• Dietary Adaptations: For a crustless pumpkin pie , just skip the crust! Pour the filling into a greased pie dish and bake as directed. Boom.
• Seasonal Ingredient Swaps: Use butternut squash puree instead of pumpkin puree. It adds a slightly nutty flavour. Honestly, you won’t even notice the difference!

Nutrition Basics: Good for the Soul (and Body?)

Let’s be real, it's pie. But here’s the lowdown:

• Simplified Nutrition Information: Okay, so each slice is around 350-400 calories. There's some fibre from the pumpkin, which is a win.
• Key Health Benefits: Pumpkin is packed with Vitamin A! So basically, you're eating something healthy, right?

So, there you have it. this pumpkin pie recipe easy is so versatile. a great guide to making a pumpkin pie recipe with condensed milk .

It can be changed up as you want. baking a pie is a labour of love and using sweetened condensed milk recipes , might be exactly what you need for a family favourite.

Grab your apron, crank up the tunes, and get baking! you got this! and remember, even if it's not best pumpkin pie , it's made with love, and that's what truly matters.

Plus, don't be scared to check more condensed milk recipes online. have fun creating your own perfect pumpkin pie .

Frequently Asked Questions

Why is my pumpkin pie cracking on top? Is there something wrong with my pumpkin pie recipe?

Cracking usually happens when the pie is overbaked. The filling puffs up too much and then collapses as it cools. To prevent this, keep a close eye on your pie. It's done when the edges are set but the center still has a slight jiggle, kind of like a wobbly trifle. Think of it like Goldilocks - you want it just right!

How can I avoid a soggy bottom crust on my pumpkin pie?

Ah, the dreaded soggy bottom! This is where blind baking comes in handy. Pre-baking the crust helps it set before you add the filling. Also, make sure to prick the bottom of the crust with a fork before blind baking to release steam. Some folks even swear by brushing the pre-baked crust with a lightly beaten egg white to create a waterproof barrier, like painting a miniature shed!

Can I use pumpkin pie filling instead of pumpkin puree in this pumpkin pie recipe?

It's best to stick with pumpkin puree for this recipe. Pumpkin pie filling already has spices and sweeteners added, and using it would throw off the balance of flavours in our carefully crafted blend. It's a bit like adding salt to something that's already perfectly seasoned - overkill! You want to be in control of those delightful spice notes.

How long will my pumpkin pie last, and how should I store it?

Pumpkin pie is best stored in the refrigerator. It will typically last for 3-4 days. Cover it loosely with plastic wrap or foil to prevent it from drying out or absorbing other flavours from the fridge. Think of it as giving your pie a little duvet to keep it comfy and fresh.

Can I freeze my baked pumpkin pie?

Yes, you absolutely can freeze a baked pumpkin pie! Allow the pie to cool completely, then wrap it tightly in plastic wrap, followed by a layer of foil. It can be stored in the freezer for up to 1-2 months. When you're ready to enjoy it, thaw it in the refrigerator overnight. It might lose a bit of its original texture, but it's still a delicious option for prepping ahead of time. Like having a secret stash of sunshine for a rainy day!

What are some ways to make this pumpkin pie recipe healthier?

You can make a few swaps to lighten things up! Reduce the sugar slightly, or use a natural sweetener like maple syrup. For the crust, consider a whole wheat pastry flour for added fiber. You could also use a lower-fat milk instead of heavy cream, but it will affect the richness. Remember that pie is a treat, so enjoy it in moderation, just like your favourite biscuit with a cuppa!

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