It’s always thrilling to see a big huge, round Pumpkin with a creepy smile on the Halloween. But we all also love the sweet side of it, the pumpkin breads, lattes, cupcakes, and oh the beloved Pumpkin Pie.
Pumpkin Pie is a traditional dessert with spiced pumpkin based custard filling. It’s the symbol of the Harvest time and usually prepared in US and Canada for Thanksgiving!
The traditional pumpkin pie consists of egg, but the recipe I’m going to share is eggless, easy, and delicious.
Let’s begin with the Recipe!
Ingredients
- 1 store-bought or homemade-9-inch unbaked pie shell
- 1 15- ounce can of sweetened condensed milk
- 1 15- ounce can of pumpkin puree
- 2 Tablespoons corn-starch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
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Instructions
- Preheat your oven to 375 degrees. Prepare your crust into your pie shell. Line the pie shell with parchment paper and fill with pie weights, then bake for 10 minutes. Then remove the parchment paper and weights. Then bake for an additional 5 minutes (just until the “rawness” look is gone).
- In a mixing bowl, combine milk, puree, cornstarch, spice, and extract. Whisk to combine until smooth. Pour into the prepared pie shell.
- Bake for 50-60 minutes until pie appears firm. Chill for several hours or overnight (if you can last that long).
Tips:
Make sure to use a glass pie plate so you can see if your crust is browned or not. If its not browning, then move the pie to the lower third of your oven.
Blind bake your pie crust, so you don’t end up with a soggy pie bottom.
Use pumpkin puree not filling which has added sugar and spices already in it.
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This yummy, tempting, and vibrant Pumpkin Pie is usually enjoyed during fall and early winter! You can definitely experiment with the pumpkin puree by adding unique spices and flavours.
This traditional dessert is a perfect end for a beautiful Thanksgiving feast!
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Thank you and Regards,
Janhavi
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