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Pumpkin pie is something that I had never eaten, let alone baked! I didn’t think I would like it, that it would be too ‘pumpkiny’. How wrong I was, I loved it, as did the boys!
I also assumed that it would be complicated to make. It really isn’t!
For this super easy pumpkin pie all you need is:
1 x 16 ounce can pumpkin puree
1 x 14 ounce can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 x 9 inch unbaked pie crust
Preheat oven to 425F/220C.
Combine the eggs, pumpkin puree, sweetened condensed milk and pumpkin pie spice in a large bowl and mix well. Fit pie crust into a 9-inch pie dish, trim. Pour pumpkin mixture into the crust.
Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350F/175C and bake until the filling is set. This will take 35 to 40 minutes.
Easy as that!
In the end I made two pumpkin pies, one to take and one to keep (and photograph!). I was very pleased that I had, as the boys and I have enjoyed the extra pie, a lot! When asked what the best bit of Thanksgiving was, both boys responded: Pie!
Here in the US I have the advantage of being able to buy canned pumpkin purée (in the run up to Thanksgiving anyway!) but I’m not sure you can buy it in the UK, so for my UK readers, I’m afraid that you may have to use fresh pumpkin (or squash) and cook it before puréeing.
I did a bit of research to see how much fresh pumpkin or squash you would need for 16 ounces of purée and recipes suggest 1 and a 1/2 pounds of skin-on, raw pumpkin/squash for 16oz/2 cups purée. You can then roast or boil the pumpkin/squash (skin on) before removing the flesh, then either mash or purée.
Pumpkin Pie Spice
You can also buy ready mixed pumpkin pie spice in the US, so for the UK cooks, I did a bit more research on making your own! Of course, recipes vary, but most suggest as a minimum 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Some recipes also use 1/2 teaspoon ground ginger and/or 1/8 teaspoon ground cloves.
Good luck and enjoy!
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