We had a craving for pumpkin pie, but we wanted something straightforward and simple. We tried this: https://www.thekitchn.com/easy-pumpkin-pie-263086 The beauty of this recipe is because it uses condensed milk, it doesn’t require additional sugar.
Our modifications: First, we used a Marie Callender frozen pie crust, which we blind-baked for 20 mins following these instructions: https://www.simplyrecipes.com/recipes/how_to_blind_bake_a_pie_crust/
Second, for the filling, we used 15 oz canned pumpkin puree, 14 oz condensed milk, and 2 large eggs. Instead of 1 Tbsp pumpkin pie spice, we used 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground clove, 1/4 tsp kosher salt, and 1/4 tsp each mastic gum and malepi (crushed with a mortar and pestle). The mastic gum and malepi are spices my step-MIL introduced to me with her own delicious baked goods.
Third, we followed the instructions to bake the pie at 425 for 15 mins, then at 350 for 30 mins. Finally, we had about 1/2 cup of leftover filling leftover, so we buttered two ramekins and poured the filling into them. We baked the ramekins along with the pie at 350. The pie turned out well, and we were impressed with the pie’s surprisingly complex flavor. (Nov. 2024)
Cooking Adventures 