Pumpkin Pie

Ingredients

• 2 cups Pumpkin Puree (homemade, smooth)
• 0.5 cup Brown Sugar (packed)
• 1 cup Sweetened Condensed Milk (full‑fat)
• 0.5 teaspoon Sea Salt (fine)
• 1 teaspoon Ground Cinnamon
• 0.5 teaspoon Ground Ginger
• 0.25 teaspoon Ground Nutmeg
• 0.25 teaspoon Ground Cloves
• 1 teaspoon Vanilla Bean Paste (or vanilla extract)
• 2 large Eggs (pre‑whisked)
• 1 9‑inch Pre‑baked Pie Crust (store‑bought or homemade, pre‑baked)

Instructions

1. Prepare Pumpkin Puree

   If not using canned, roast pumpkin cubes at 400°F until tender, then blend in a food processor until smooth.

   Time: PT15M

2. Strain Puree

   Pass the pumpkin puree through a fine mesh strainer into a bowl, pressing with a spatula to remove any lumps.

   Time: PT5M

3. Mix Dry Spices and Sugar

   In a separate bowl combine brown sugar, sea salt, cinnamon, ginger, nutmeg, and cloves.

   Time: PT5M

4. Add Wet Ingredients

   Stir in sweetened condensed milk and vanilla bean paste until fully incorporated.

   Time: PT5M

5. Incorporate Eggs Slowly

   Gradually add the pre‑whisked eggs to the pumpkin mixture, stirring gently just until combined to avoid incorporating air.

   Time: PT5M

6. Combine All Components

   Fold the spice‑sugar mixture into the pumpkin‑egg mixture until just blended.

   Time: PT3M

7. Fill Pie Crust

   Pour the filling into the pre‑baked 9‑inch pie crust, smoothing the top with a spatula.

   Time: PT3M

8. Bake the Pie

   Place the pie in a pre‑heated oven at 275°F and bake for about 1 hour and 30 minutes, or until the sides are set and the center wiggles slightly.

   Time: PT1H30M

   Temperature: 275°F

9. Cool in Oven

   Turn off the oven, crack the door open, and let the pie cool inside for 30 minutes to prevent sudden temperature shock.

   Time: PT30M

10. Serve

    Remove the pie, let it finish cooling on a wire rack, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

2g