Pumpkin pie

Posted in Baking Chronicles !, Sweet tooth

Here’s a scaled-down Pumpkin Pie recipe suitable for four servings, along with storage instructions:

Pumpkin Pie for Four

Ingredients:

  • 1 1/4 cups canned pumpkin puree
  • 1/2 cup sweetened condensed milk
  • 1 egg, lightly beaten
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 9-inch pie crust (store-bought or homemade)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, beaten egg, spices (cinnamon, ginger, nutmeg, cloves), and salt. Mix until well combined and smooth.
  3. Place the pie crust into a 6-inch pie dish or similar size baking dish.
  4. Pour the pumpkin filling into the pie crust, spreading it evenly.
  5. Place the pie in the preheated oven and bake for 15 minutes.
  6. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the center is set.
  7. Remove the pie from the oven and let it cool completely before slicing and serving.

Storage Instructions:

  • Store any leftover Pumpkin Pie in the refrigerator. Cover it loosely with plastic wrap or foil or transfer it to an airtight container. It should stay good for 3-4 days.
  • To freeze leftover Pumpkin Pie, wrap it tightly in plastic wrap and then in foil or place it in an airtight container. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving.

This smaller Pumpkin Pie is perfect for a cozy dessert after a meal and stores well for future indulgence!