Julia Child Pumpkin Pie

This delicious Julia Child Pumpkin Pie is a creamy and spiced classic, perfect for fall gatherings. It’s easy to make with simple ingredients like pumpkin puree and warm spices. The smooth, rich filling pairs beautifully with a flaky crust. Serve it for Thanksgiving or any cozy occasion—it’s the ultimate homemade dessert!

Ingredients Needed

• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt1 (9-inch) unbaked pie crust

How To Make Pumpkin Pie

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Get all your ingredients ready for easy mixing.
2. Mix the Ingredients: In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
3. Pour into the Crust: Pour the mixture into the unbaked pie crust, spreading it evenly.
4. Bake at High Temperature: Place the pie in the oven and bake for 15 minutes at 425°F (220°C).
5. Lower the Temperature: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes. The pie is ready when a knife inserted 1 inch from the crust comes out clean.
6. Cool and Serve: Let the pie cool completely before slicing and serving.

Recipe Tips

• Use Fresh Spices: Fresh cinnamon, ginger, and nutmeg give a more vibrant flavor to the pie. If you use pre-ground spices, try to replace them with fresh ones for the best taste.
• Don’t Overbake: Keep an eye on the pie after 35 minutes of baking. The pie should be set around the edges but still slightly jiggly in the center. Overbaking can make it dry.
• Cool Before Cutting: Let the pie cool completely before slicing. This helps it set properly and prevents the filling from running out.
• Check for Doneness: If you don’t have a knife, gently shake the pie to see if the center is firm. If it jiggles too much, it needs more time.
• Use a Deep Dish Crust: A deep dish pie crust helps prevent overflow and gives you enough space for the creamy filling.

How To Store Leftovers

• Refrigerate: Place it in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 3 days.
• Freeze: Wrap  leftover pumpkin pie tightly with plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To serve, thaw the pie in the fridge overnight before serving.

Nutrition Fact

Serving Size: 1 slice (1/8 of a 9-inch pie)

• Calories: 316
• Total Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 200mg
• Potassium: 200mg
• Total Carbohydrate: 46g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 4g

More Julia Child Recipes:

• Julia Child Banana Bread
• Julia Child Cinnamon Toast Flan
• Julia Child Madeleine Recipe
• Julia Child Cheese Souffle
• Julia Child Tarte Tatin

Julia Child Pumpkin Pie

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: J Julia Child Pumpkin Pie

Difficulty:BeginnerPrep time: 15 minutesCook time: 55 minutesRest time: minutesTotal time:1 hour 10 minutesServings:8 servingsCalories:316 kcal Best Season:Suitable throughout the year

Description

This delicious Julia Child Pumpkin Pie is a creamy and spiced classic, perfect for fall gatherings. It’s easy to make with simple ingredients like pumpkin puree and warm spices. The smooth, rich filling pairs beautifully with a flaky crust. Serve it for Thanksgiving or any cozy occasion—it’s the ultimate homemade dessert!

Ingredients

• 1 (15 oz) can pumpkin puree
  
• 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
  
• 2 large eggs
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon ground ginger
  
• ½ teaspoon ground nutmeg
  
• ½ teaspoon salt1 (9-inch) unbaked pie crust

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Get all your ingredients ready for easy mixing.
   
2. Mix the Ingredients: In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
   
3. Pour into the Crust: Pour the mixture into the unbaked pie crust, spreading it evenly.
   
4. Bake at High Temperature: Place the pie in the oven and bake for 15 minutes at 425°F (220°C).
   
5. Lower the Temperature: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes. The pie is ready when a knife inserted 1 inch from the crust comes out clean.
   
6. Cool and Serve: Let the pie cool completely before slicing and serving.

Notes

• Use Fresh Spices: Fresh cinnamon, ginger, and nutmeg give a more vibrant flavor to the pie. If you use pre-ground spices, try to replace them with fresh ones for the best taste.
• Don’t Overbake: Keep an eye on the pie after 35 minutes of baking. The pie should be set around the edges but still slightly jiggly in the center. Overbaking can make it dry.
• Cool Before Cutting: Let the pie cool completely before slicing. This helps it set properly and prevents the filling from running out.
• Check for Doneness: If you don’t have a knife, gently shake the pie to see if the center is firm. If it jiggles too much, it needs more time.
• Use a Deep Dish Crust: A deep dish pie crust helps prevent overflow and gives you enough space for the creamy filling.

Keywords:Julia Child Pumpkin Pie