Creamy Pumpkin Pie
This is the perfect creamy pumpkin pie, with a nice homemade crust and an incredible smooth and luscious custard.
Prep Time15 mins
Cook Time1 hr 25 mins
Resting time1 hr
Total Time1 hr 40 mins
- 1 pie crust recipe
- 1 14- oz can LA LECHERA Sweet Condensed Milk
- 1 15- oz can pumpkin puree
- 3 eggs
- 1 teaspoon cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Preheat the oven to 375˚F.
On a lightly floured surface, roll out the crust dough to a 13-14 inch round.
Fit the dough on a 9-inch pie dish and trim the edges with a roller pin.
Line the crust with parchment and fill with pie weights.
Bake for 30 minutes, remove the weights and parchment paper and bake for 5 more minutes.
Remove from the oven and let cool on a wire rack.
In a large bowl whisk the pumpkin puree, eggs, cornstarch, spices, salt with LA LECHERA.
Set the oven to 350˚F.
Pour the pumpkin mixture into the crust and bake for 55 minutes.
Let it cool down on a wire rack and refrigerate for a few hours before slicing and serving.