Upside down pumpkin cake –Hey y’all! It’s that time of year again—pumpkin spice everything, cozy sweaters, and the smell of pie wafting through the house. Today, I’m sharing one of my all-time favorites: an easy pumpkin pie recipe that’s bound to become a family tradition. So grab your aprons and let’s get to baking!
Get Ready for Some Pumpkin Pie Love!
Check out this mouth-watering image of the final product! It’s not just a feast for your taste buds; it’s a feast for the eyes too!
Ingredients You’ll Need
Now, let’s talk about what you’ll need for this delicious pumpkin pie:
- 1 (15 oz) can of pumpkin puree
- 1 (14 oz) can of sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 (9-inch) unbaked pie crust
Instructions for Pumpkin Pie Perfection
Alright, let’s get into how to whip this up!
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs. Whisk it all together until smooth.
- Add in the cinnamon, ginger, nutmeg, and salt. Mix well until all the flavors are combined beautifully.
- Pour the filling into the unbaked pie crust. Don’t be shy! Fill it up to the brim.
- Place the pie in the oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for about 35-40 minutes, or until a knife inserted in the center comes out clean.
- Once it’s done, let it cool on a wire rack. Trust me, the waiting will just make it all the sweeter!
And there you have it! You just made an easy pumpkin pie that’s sure to please everyone at the table. Don’t forget to top it off with some whipped cream or serve it warm with a scoop of vanilla ice cream. Happy baking!