Classic Pumpkin Pie
For any holiday, Classic Pumpkin Pie, is always on the menu. This year, I wanted to add some decorations with any leftover pie crust, to make it purtyful!
You can use a 15 oz can of pure pumpkin, or you can measure out 15 oz of pumpkin purée, like the batch I made a while back. Making your own vegetable purées is pretty easy.
I don’t have a problem buying a ready made pie, because all pumpkin pies are delicious pies. I just love baking my own, when I have the time to do so, and I have all the ingredients I need.
Once I start the initial baking of this pie, I use any leftover pie crust, to create cut outs, and gently place on pie, and bake until finished. The cut-outs, look so festive and pretty on this Classic Pumpkin Pie.
This Classic Pumpkin Pie is the perfect after dinner dessert, and will pair wonderfully with a steaming cup of Butterbeer Hot Chocolate!
If pie isn’t your thing, you could always make a delicious Copycat Mastro’s Warm Butter Cake, or Creme Brûlée, or a batch of these oh so yummy, Pumpkin Whoopie Pies!
Either way, the holiday dinner will be filled with delicious goodness, that will wow your crowd!
1 15 oz can of pure pumpkin
1 14 oz can sweetened condensed milk
1/3 cup sugar
2 eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 9 inch refrigerated pie crust
Pre-heat oven to 400 degrees.
In the bowl of an electric mixer, combine pumpkin, sweetened condensed milk, sugar, eggs, salt, cinnamon, ground ginger, and ground cloves.
Mix until combined.
Place prepared pie crust, in a 9 once pie dish, and crimp pie edge as desired. Pour in pumpkin mixture, and bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake for 30 minutes. In the meantime, use any leftover crust scraps and roll out, and use small cookie cutters in the shape of leaves, pumpkins, etc., to cut out some decorations. Use a toothpick, or skewer to create vines in leaf cut-outs. Remove pie from oven, and place cut-outs onto pie, using a bit of water as glue. Brush tops of cut-outs with a bit of melted butter, or cooking spray, and bake for 15 minutes more, just to brown decorations a bit.
Remove pie from oven, and let cool completely before serving.
Ingredients
- 1 15 oz can of pure pumpkin
- 1 14 oz can sweetened condensed milk
- 1/3 cup sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 9 inch refrigerated pie crust
Instructions
- Pre-heat oven to 400 degrees.
- In the bowl of an electric mixer, combine pumpkin, sweetened condensed milk, sugar, eggs, salt, cinnamon, ground ginger, and ground cloves.
- Mix until combined.
- Place prepared pie crust, in a 9 once pie dish, and crimp pie edge as desired. Pour in pumpkin mixture, and bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake for 30 minutes. In the meantime, use any leftover crust scraps and roll out, and use small cookie cutters in the shape of leaves, pumpkins, etc., to cut out some decorations. Use a toothpick, or skewer to create vines in leaf cut-outs. Remove pie from oven, and place cut-outs onto pie, using a bit of water as glue. Brush tops of cut-outs with a bit of melted butter, or cooking spray, and bake for 15 minutes more, just to brown decorations a bit.
- Remove pie from oven, and let cool completely before serving.
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