Milkbar Pumpkin Pie

Introduction

Fall is here, and that means it’s time for pumpkin pie! The Milkbar Pumpkin Pie is a delicious dessert that’s creamy and rich, making it perfect for family gatherings or cozy nights at home. It’s simple to make and always a hit, so let’s dive right in!

Why Make This Recipe

You should make this Milkbar Pumpkin Pie because it captures the warm flavors of fall in every bite. It’s sweet, spiced, and has a lovely creamy texture. Plus, it’s great for holiday dinner tables or just a fun weekend treat. It’s a recipe I love to share with family and friends, and I promise it will become a favorite in your home too!

How to Make Milkbar Pumpkin Pie

Ingredients:

1 can pumpkin puree
1 cup heavy cream
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 pre-made pie crust

Directions:

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
Pour the pumpkin mixture into the pre-made pie crust.
Bake for 45-50 minutes, or until the filling is set and slightly puffed.
Allow to cool before serving.

How to Serve Milkbar Pumpkin Pie

Serve the Milkbar Pumpkin Pie with a dollop of whipped cream on top for extra deliciousness. You can also add a sprinkle of cinnamon or nutmeg for a beautiful touch. It’s perfect for family gatherings or a cozy evening at home with a warm cup of tea.

How to Store Milkbar Pumpkin Pie

Store any leftover pie in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for 3 to 4 days. If you want to keep it longer, you can freeze it, but it’s best enjoyed fresh!

Tips to Make Milkbar Pumpkin Pie

Make sure to mix the filling well to avoid lumps.
If you prefer a spicier pie, feel free to add more cinnamon or nutmeg.
Let the pie cool completely before slicing. This helps keep the filling from falling apart.

Variation

You can switch things up by adding chocolate chips or pecans to the filling for a different taste. You can also use a homemade pie crust if you’re feeling adventurous!

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree it until smooth before using.

2. Can I make this pie ahead of time?
Absolutely! You can bake it a day in advance and store it in the fridge.

3. How long does the pie take to bake?
It usually takes between 45-50 minutes, but keep an eye on it. If the filling is set and slightly puffed, it’s ready!