Pumpkin Pie with a Puerto Rican twist
The leaves are changing, and it is without a doubt fall weather. Put your summer pies to bed because it’s time to crack those cans of pumpkin puree open. Pumpkin pie is a huge hit at our house, and I mean big hit. It warms up the house, it makes everything smell amazing, and at the end you get a slice of pumpkin pie.
So here is my famous pumpkin recipe. I’ve always felt it has a Puerto Rican twist because I forgo the sugar and just go straight for the sweetened condensed milk.
Pie Crust enough for a pie dish.
1 -15 ounce can of pumpkin puree. I love Libby’s 100% pumpkin puree. You can also make pumpkin puree from scratch but Libby makes a great product so that’s what I like to use.
2 large eggs
1 can of sweetened condensed milk
1 tsp of ground cinnamon
1/4 tsp of nutmeg
1/4 tsp of allspice
In lieu of all these spices you can also use Pumpkin Pie Spice (its a combination of all of them), I use McCormick spices but you can use any brand.
In a separate bowl mix of all the ingredients until they are well mixed. Pour in a 9” pie baking dish with an uncooked pie crust.
Bake for 50 to 60 minutes or until a toothpick comes out clean.
Let the pie cool down and serve with a dollop of whip cream, If you like to kick it up a notch add 1/2 tsp of dulce the leche along with that dollop of whip cream! It’s absolutely delicious.
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