Why Pumpkin Pie is Popular
Pumpkin pie is a beloved dessert widely enjoyed during the fall season, especially around Thanksgiving. Its popularity can be attributed to its delicious taste, rich texture, and the nostalgic feelings it evokes. As a traditional dessert in many households, this classic pumpkin pie recipe brings back fond memories and creates a sense of warmth and comfort.
Health Benefits of Pumpkin Pie
Pumpkin pie offers more than just indulgent pleasure; it also offers numerous health benefits:
1. Nutritional Powerhouse
Pumpkin, the main ingredient in pumpkin pie, is packed with essential nutrients. It is a great source of vitamins A, C, and E, as well as potassium and dietary fiber. These nutrients promote healthy skin, support the immune system, and aid digestion.
2. Boosts Eye Health
The vibrant orange color of pumpkin signifies its high beta-carotene content, which is converted into vitamin A in the body. Vitamin A is crucial for maintaining good vision, particularly in low light conditions, and protecting against age-related macular degeneration.
3. Heart-Friendly
Pumpkin is low in saturated fat and cholesterol, making it heart-friendly. Its fiber content helps to regulate blood cholesterol levels and promote cardiovascular health.
4. Antioxidant Rich
The spices used in pumpkin pie, such as cinnamon and nutmeg, are packed with antioxidants. These compounds help to neutralize harmful free radicals in the body, reducing the risk of chronic diseases.
Conclusion
With its delightful taste and the numerous health benefits it offers, this classic pumpkin pie recipe is not only a popular dessert but also a nutritious treat. It’s the perfect way to celebrate the autumn season and enjoy a delicious, homemade dessert that brings joy to family and friends.
Ingredients
- 15 ounce pumpkin puree 1 can
- 14 ounce sweetened condensed milk 1 can
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ginger ground
- 1/2 tsp nutmeg ground
- 1/2 tsp salt
- 9 inch pie shell unbaked
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk pumpkin puree, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into crust.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
- Let cool before serving.
It’s okay, but where’s the spark? Needs more spices or something. Didn’t taste pumpkin-y enough!
I followed the recipe, but mine turned out too runny. I think my pumpkin puree was too watery.
This pie was a hit at Thanksgiving! So easy and delicious. Will definitely make it again.
Really? I found it a bit too sweet with the condensed milk. Maybe it’s just me but I prefer less sugar. 🤔
I’m glad to hear it was a hit! It’s such a classic. I love how easy it is to make. I might try adding some whipped cream next time too!
Yum!!! But why does this call for condensed milk? Can’t you just use sugar? 🤔
Condensed milk gives it that extra creaminess and sweetness! Just sugar won’t make it as rich. Trust me, it’s worth it! 😋
Best pumpkin pie ever!!! Can’t believe I took so long to try making it. Thanks for sharing!
I’m so glad you enjoyed it! It’s my favorite fall recipe!
I don’t know, seems too easy. Can it really be that good?
Pumpkin pie is just eh for me, but this was better than store-bought. Still, I probably won’t make it again.
Pie good. I like pie. Wanna eat more. 🍽️