Creamy Pumpkin Pie
This is the perfect creamy pumpkin pie, with a nice homemade crust and an incredible smooth and luscious custard.
Servings: 8
Ingredients
- 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
Instructions
- 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.