This delicious and easy Pumpkin Pie recipe is perfect for any occasion! Made with simple ingredients like pumpkin puree and sweetened condensed milk, this creamy, spiced pie has a smooth filling and a crisp, buttery crust. It’s a quick, comforting dessert that everyone will love, and it’s perfect for autumn gatherings or holiday celebrations.
Ingredients Needed:
- 425g canned pumpkin puree
- 396g can sweetened condensed milk (Eagle Brand)
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 unbaked pie crust
How To Make Pumpkin Pie Recipe?
- Preheat the Oven: Preheat your oven to 220°C (425°F).
- Prepare the Filling: In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Fill the Pie Crust: Pour the prepared filling into the unbaked pie crust.
- Bake the Pie: Bake in the preheated oven for 15 minutes.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 175°C (350°F) and bake for an additional 35 to 40 minutes, or until a knife inserted 1 inch from the crust comes out clean.
- Cool and Serve: Let the pie cool before slicing and serving. Enjoy!
Recipe Tips:
- Don’t overmix: Stir the filling just until smooth. Overmixing can make the texture denser than desired.
- Check for doneness: Insert a knife 1 inch from the crust. If it comes out clean, the pie is done.
- Cool completely before serving: Let the pie cool at room temperature for at least 2 hours to set the filling and improve the texture.
- Use foil to protect the crust: To prevent the crust from burning during baking, cover the edges with aluminum foil for the first part of baking.
How To Store Leftovers?
- Refrigerate: Let the leftover pumpkin pie cool completely to room temperature before storing it in the fridge. Keep it in an airtight container or cover it with plastic wrap. It stays good for up to 3 days.
- Freeze: For freezing, let the pie cool first. Wrap it well with plastic wrap and foil, then freeze for up to 1 month.
Nutrition Facts:
- Calories: 323 kcal
- Total Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 318mg
- Potassium: 222mg
- Total Carbohydrate: 46g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 5g
Try More Gordon Ramsay Recipes:
Gordon Ramsay Pumpkin Pie Recipe
Description
This delicious and easy Pumpkin Pie recipe is perfect for any occasion! Made with simple ingredients like pumpkin puree and sweetened condensed milk, this creamy, spiced pie has a smooth filling and a crisp, buttery crust. It’s a quick, comforting dessert that everyone will love, and it’s perfect for autumn gatherings or holiday celebrations.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 220°C (425°F).
- Prepare the Filling: In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Fill the Pie Crust: Pour the prepared filling into the unbaked pie crust.
- Bake the Pie: Bake in the preheated oven for 15 minutes.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 175°C (350°F) and bake for an additional 35 to 40 minutes, or until a knife inserted 1 inch from the crust comes out clean.
- Cool and Serve: Let the pie cool before slicing and serving. Enjoy!
Notes
- Don’t overmix: Stir the filling just until smooth. Overmixing can make the texture denser than desired.
- Check for doneness: Insert a knife 1 inch from the crust. If it comes out clean, the pie is done.
- Cool completely before serving: Let the pie cool at room temperature for at least 2 hours to set the filling and improve the texture.
- Use foil to protect the crust: To prevent the crust from burning during baking, cover the edges with aluminum foil for the first part of baking.
Gordon Ramsay Pumpkin Pie Recipe