Equipment
- Large Mixing Bowl (at least 5 quarts) For combining all the ingredients; the size allows for easy mixing without spills.
- Whisk Essential for blending the eggs and other ingredients smoothly.
- Measuring Cups and Spoons For accurately measuring the ingredients to ensure the right balance of flavors.
- Spatula For scraping bowls
- Pie Dish (9 inches) For baking the pie crust and holding the pumpkin mixture.
- Oven mitts For safely handling hot baking dishes.
- Aluminum foil To cover the pie edges while baking, ensuring they don't over-brown.
Ingredients
Main Ingredients:
- 2 Cups Pumpkin Puree
- 1 Can Eagle Brand Sweetened Condensed Milk
- 2 Large Eggs
- 1 tsp Ground Ginger
- 1 tsp Pumpkin Spice
- 1 Unbaked Pie Crust
Walnut Crumble:
- 1 ¼ cups chopped walnuts
- ¾ cups brown sugar
- 3 tbsp melted butter
Instructions
Preheat and Prepare
- Preheat your oven to 425°F (220°C). Place the unbaked pie crust in the pie dish and set aside.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the pumpkin puree, Eagle Brand sweetened condensed milk, and eggs until smooth.
Add the Spices
- To the wet mixture, add ground cinnamon, ground ginger, ground pumpkin spice. Mix thoroughly to ensure the spices are evenly distributed.
Assemble the Pie
- Cover bottom of pie shell with ¾ of dry crumble mixture.
- Pour the pumpkin mixture into the prepared pie crust. Smooth the top with a spatula.
Bake the Pie
- Cover the edges of the pie crust with aluminum foil to prevent over-browning. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted near the center comes out clean. Combine melted butter to remaining crumble mixture. Distribute evenly over cooked pie. Broil for 2-3 minutes. Remove from oven
Cool and Serve
- Remove the pumpkin pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.