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Beth’s Perfect Pumpkin Pie


Fall is finally here! What better way to welcome it into my home than with a homemade perfect pumpkin pie. I love pumpkin anything and my love affair with pumpkins started two years ago and it’s still going strong. I just renewed my vow to wow you all with my new pumpkin recipes. Stay tuned for them all.
So let’s start pumpkin.
There are tons of recipes on the internet and I have made a recipe with the best tips from them all.

One 15 ounce can of pumpkin purée. Recipe for fresh pumpkin purée
One 14 ounce can of sweetened condensed milk
One 9 inch readymade pie crust
1 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 tsp cloves powder
1 egg

Beat the egg in a big bowl. Add the pumpkin spice powders ( cinnamon, cloves & nutmeg ). Add the pumpkin purée and mix well. Finally add the sweetened condensed milk and mix uniformly.
Now you can pour the mixture in your waiting pie crust.
Bake at 425 F for 15 minutes to brown the crust. Then continue baking for 45 minutes at 350 F. Insert a toothpick in the center to check if the pie is done before you take it out.
Inhale the sweet smell of your perfect pumpkin pie. Let the pie cool while you drool.
Enjoy a slice of your warm or cooled perfect pumpkin pie with a dollop of whipped cream and a cup of coffee.
Don’t forget to write and let me how it went and of any changes you made to your recipe.



October 11, 2012 · 8:35 pm