Description
An irresistible no-bake pumpkin pie recipe that’s easy to make and features a creamy, spiced filling. Perfect for any occasion, this pie is a delightful balance of sweet and spicy.
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs, lightly beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup heavy cream, whipped (for topping)
Instructions
- Prepare your unbaked pie crust.
- In a large bowl, combine pumpkin puree, sweetened condensed milk, and beaten eggs.
- Stir in cinnamon, ginger, nutmeg, and salt until well combined. This creates the irresistible pumpkin pie filling.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake at 375°F (190°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. This ensures a perfectly baked pumpkin pie.
- Let the pie cool completely on a wire rack.
- Chill the pie in the refrigerator for at least 4 hours before serving.
- Top with whipped cream before serving for an extra touch of deliciousness.
Notes
- For an even more irresistible pumpkin pie, ensure your pumpkin puree is smooth.
- Adjust spices to your preference for a more spiced pumpkin pie.
- Chill time is crucial for the pie to set properly.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg