Kitten’s Favorite Pumpkin Pie
Make certain that you use a a deep-dish 9-inch pie plate this will not fit into an 8-inch pie dish, and don’t be scant with the amount of spices I usually use a little more than stated, you will need to use 2 cans of sweetened condensed milk one can will not be enough, refrigerate the leftovers for another use…
This pie is best when served the same day it is made and at room temperature when made a day ahead and refrigerated the crust tends to get slightly soft, if you plan on making it a day ahead remove from the fridge a good few hours before serving to bring down to almost room temperature
See my Buttery Flakey Pie Pastry recipe
Servings 8 (one 9-inch pie)
Ingredients:
- 1 3/4 cups canned pumpkin puree
- 1 3/4 cups sweetened condensed milk
- 2 large eggs, beaten
- 2/3 cup light brown sugar, packed
- 3 tablespoons white sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 to 1/2 teaspoon ground cloves (if you like a stronger clove flavor then use 1/2 teaspoon)
- 1 prepared pie pastry (to fit a deep-dish 9-inch pie plate)
- sweetened whipped cream (use as much as you like)
Instructions:———————————————-
- In a large bowl combine the pumpkin puree with the condensed milk, eggs, both sugars and all spices.
- Beat at medium speed using an electric mixer until well combined (about 1-2 minutes)
- Pour into prepared pie crust.
- Bake in a preheated 400 degrees F (bottom oven rack) oven for 15 minutes.
- Reduce heat to 350 degrees F and bake an additional 25-30 minutes or until a knife inserted in center comes out clean (do not over bake the pie).
- Cool on a wire rack.
- Serve at room temperature.
- Dollup each slice with sweetened whipped cream.
Related posts:
Related posts brought to you by Yet Another Related Posts Plugin.
Hi Kittencal, I found your blog through Marie’s site. Can I ask a favour? Will you nip over to my blog and see if you can help? I am trying to perfect a heavenly pink lemon cake and thought I could borrow your expertise on the subject! Its all for a good cause, ‘The help whip cancer appeal’
Thanks in advance!
Tulip
This recipe is AWESOME! I made tarts instead of a big pie, so I halved the recipe. I did not use cloves (personal preference)! I made 30 tarts (1 TBSP filling each) and had enough left over to make a small ramekin. Of course I had to try it before the guests arrive for Thanksgiving!!!
All I can say is – I’ll never use a different homemade recipe!!! Thanks, Kitten!!!
This is my go to best pumpkin pie for Thanksgiving. I made it last Thanksgiving and made again this year along with all my other Kittencal recipes. If you are looking for a pumpkin pie recipe this is easy to make, but delicious!