Thanksgiving Day is here! One of my favorite holidays! I love to eat, and I love to cook, specially deserts. This year, I decided to bake a classic Thanksgiving Day pumpkin pie for my family's Thanksgiving dinner.
Check out my quick and easy, last minute Classic Pumpkin Pie recipe!
What You'll Need:
Salt. 100% Pure Canned Pumpkin (not pumpkin pie mix). 1 Can Condensed Milk.
Cinnamon. Ground Ginger. All Spice. Ground Nutmeg.
1 Whole egg. 2 Egg yolks (No egg white)
Mixing Bowl. Whisk. Knife.
Empty entire can of pure pumpkin into bowl.
Add 1 whole egg.
Add 2 egg yolks.
*The 2 egg yolks prevents pie-cracking when pie is cooled. Also adds richness*
Add entire can of condensed milk.
Try not to eat the condensed milk lol
NOW TIME TO ADD SPICES!
I don't use measurements when cooking. I eyeball it. So about this much nutmeg.
About this much.
All Spice. About as much as the nutmeg.
Ground ginger next.
About that much. Add *SALT*. About same amount as ginger.
At this time, pre-heat your oven to 425 degrees.
Keep mixing! Pose for the camera!
At this time, I like to have a little taste of the mix.
This way, I can see what ingredients I should add more of to enhance the taste.
I ended up adding more ginger and allspice for an extra little kick.
Once done mixing, Pour batter into pre-made pie crust.
Once mix is inside pie crust, give it a little shake to even it out and get rid of any air bubbles.
It's ok to have a few air bubbles in your pumpkin pie. It won't ruin anything.
Place pie in pre-heated oven.
*BAKE AT 425 DEGREES FOR 15 MINUTES*
*REDUCE HEAT TO 350 DEGREES.
BAKE FOR 30-35 MINUTES*
After baking, bring out your pretty pumpkin pie!
It's now time for the knife test!
This is to check if your pie is fully cooked.
Use a knife to check if the pie is fully cooked.
If knife comes out clean and batter free, your pie is fully baked!
If not, stick back in oven for another 10-15 minutes.
Let cool COMPLETELY at room temperature.
I like to stick mine in the fridge and let it chill, but either way is good!
Top with a dollop of whipped cream per slice and enjoy!!
*This recipe prevents pie cracking when cooled thanks to the 2 egg yolks added in the beginning*
Hope you liked my quick and easy Thanksgiving Day Pumpkin Pie recipe!!