- 1 egg
- 3 egg yolks
- 1 16-ounce can pumpkin puree
- 1 can sweetened condensed milk
- 1 9-inch pie crust
- 1 teaspoon pumpkin pie spice
- Preheat oven to 425 degrees F.
- Combine egg and egg yolk, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
- Pour mixture into 9-inch pie crust.
- Bake for 15 minutes at 425 degrees F.
- Reduce to 350 degrees F and bake until filling is set, about 30-35 minutes.
What’s traditionally in pumpkin pie?
There are two types of people in this world. Those who love pumpkin pie. And those who hate it. But what’s not to love about pumpkin pie? It’s sweet, it’s spiced, it’s filled with a creamy, pumpkin custard in a flaky crust. And sure, buying it from a bakery is good, but nothing beats that fresh-from-the-oven flavor of a homemade pumpkin pie.
Pumpkin pie usually doesn’t have a top crust, so eating it al a mode is really the only way to go. Those flavors of cinnamon, ginger, nutmeg and cloves of pumpkin pie are the perfect accompaniment to chilled, sweet vanilla bean ice cream.
Most people don’t actually make pumpkin pie from the flesh of real pumpkins. If you do, more power to you. But a can of pumpkin puree is the easiest and most convenient way to go—plus, it still tastes totally authentic.
Pumpkin-pie flavored treats
Americans have become obsessed with pumpkin everything! Not only do people love pumpkin pie, but they’ve stretched it to coffee drinks, vodka, bagels, ice creams, beer, and even savory dishes like macaroni and cheese. The flavor of pumpkin has come to signify the advent of fall along with changing leaves and crisp weather. Pumpkin just feels warm and cozy.
Thanksgiving.com’s favorite creative pumpkin pie recipe
Pumpkin and Biscoff is pretty much the best flavor combination ever. Which is why you have to make this recipe for Biscoff pumpkin pie.