I know that almost everyone has a favorite pumpkin pie recipe this time of year, but if you feel like *spicing* things up (literally!) then consider giving this one a try.
We’ve been following this same recipe for years, and it’s become a must-have in our home.
Even Ally has her eye on it! 😻
The original recipe is from Food Wishes. Get all the details here! (Side note: Chef John’s videos are amazing, so definitely check out his impressive list of recipes as well!)
Anyways, back to the good stuff…
Ingredients and tools
15 oz pumpkin pie puree
3 egg yolks
14 oz sweetened condensed milk
1/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp (or a pinch) Chinese five spice
1/2 tsp salt
9-inch pie crust, of your choice (thawed, if applicable)
9-inch pie pan
Whipped cream (optional, but encouraged!)
Preheat your oven to 425°F.
Whisk the pumpkin puree, egg, and egg yolks together in a mixing bowl. Add the sweetened condensed milk, nutmeg, cinnamon, ginger, Chinese five spice, and salt. Whisk until ingredients are fully combined.
Roll out your pie crust if necessary, and fit the pie crust to your pie pan. Crimp edges using the back of a fork.
Pour the pie mixture into the pie crust, and gently tap the pie pan on the counter to release bubbles.
Once the oven is preheated, bake for 15 minutes.
Reduce the oven temperature to 350°F, and bake for another 30 – 40 minutes. When it’s done, you’ll be able to insert a toothpick to the middle of pie and have it come out clean.
Cool, and enjoy with a healthy dollop of whipped cream!
Who could resist this, right?
I hope you try this recipe this season, and if you do, let me know how it goes in the comments below!
Well Fall is in full swing around here. The pumpkins are outside, the candles are lit, and the scarves have made their way out of the closet.
Life has been a little hectic these past few weeks, but sometimes all you need in a little baking to slow things down and enjoy the moment.
So today, we’re making pumpkin spice muffins!
I recently discovered this recipe, and I wanted to share because it’s so yummy and just perfect for the season. It was really easy to throw together and it was just sweet enough to make a wonderful breakfast treat.