Indulge in the rich flavors of autumn with this delightful Pumpkin Pie Recipe. Perfectly spiced and wonderfully creamy, this pie is a staple for any celebration, especially Thanksgiving. With its flaky crust and luscious filling, it evokes memories of cozy family gatherings and seasonal joy. Follow this easy recipe, and you’ll impress your friends and family with a homemade treat that captures the essence of fall.
Ingredients
– 1 (9-inch) unbaked pie crust
– 1 can (15 oz) pure pumpkin puree
– 3/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 3 large eggs
– 1 can (12 oz) evaporated milk
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 15 minutes, and cooking time is about 45-50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 14g fat, 45g carbohydrates, 3g protein, and 2g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- Place the unbaked pie crust in a 9-inch pie plate.
- In a mixing bowl, combine pumpkin puree, sugar, and salt.
- Add cinnamon, nutmeg, and ginger to the mixture.
- Whisk in the eggs until fully combined.
- Gradually stir in evaporated milk until smooth.
- Pour the pumpkin filling into the prepared crust.
- Bake in the preheated oven for 15 minutes.
- Reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes.
- Allow the pie to cool before serving.
Alternative Ingredients
You can substitute the evaporated milk with coconut milk for a dairy-free version. Additionally, you may use brown sugar instead of granulated sugar for a deeper flavor.
Serving and Pairings
Pumpkin pie pairs beautifully with whipped cream or vanilla ice cream. It’s also delightful alongside a cup of spiced chai or coffee.
Storage and Reheating
Store leftover pumpkin pie in the refrigerator for up to 3-4 days. It can be reheated in the oven or served cold. Freezing is also an option; wrap it tightly in plastic wrap and foil for up to 2 months.
Cooking Mistakes
- Overbaking can lead to a dry filling; check for doneness around the edges.
- Using fresh pumpkin requires proper cooking and pureeing; canned is easier.
- Ensure your crust is not too thick; it should be just enough to hold the filling.
- Don’t rush the cooling process; let it set to avoid a runny pie.
- Adjust spices to your taste; don’t hesitate to experiment!
Helpful Tips
- Chill your pie crust before filling for a flakier texture.
- Use a food processor for quick mixing of the filling ingredients.
- Cover the crust edges with foil to prevent burning.
- Let the pie cool completely before slicing for clean edges.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used, but it requires cooking and pureeing before adding to the pie. Ensure it’s smooth for the best texture.
How do I know when my pumpkin pie is done?
The pie is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools.
Can I make this pie ahead of time?
Absolutely! Pumpkin pie can be made a day in advance and stored in the refrigerator. Just allow it to cool before covering.
Is pumpkin pie gluten-free?
If you use a gluten-free pie crust, then yes! The filling is naturally gluten-free.
What should I serve with pumpkin pie?
Pumpkin pie is delightful with whipped cream or vanilla ice cream. It also pairs well with spiced beverages.
Conclusion
This Pumpkin Pie Recipe is a comforting dessert that captures the spirit of the season. Its creamy filling and fragrant spices make it a beloved classic. With simple steps and easy ingredients, you can create a pie that will be the star of any gathering. Enjoy every slice!
Pumpkin Pie Recipe
Ingredients
- 1 9-inch unbaked pie crust
- 1 can 15 oz pure pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1 can 12 oz evaporated milk
Instructions
- Preheat your oven to 425°F (220°C).
- Place the unbaked pie crust in a 9-inch pie plate.
- In a mixing bowl, combine pumpkin puree, sugar, and salt.
- Add cinnamon, nutmeg, and ginger to the mixture.
- Whisk in the eggs until fully combined.
- Gradually stir in evaporated milk until smooth.
- Pour the pumpkin filling into the prepared crust.
- Bake in the preheated oven for 15 minutes.
- Reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes.
- Allow the pie to cool before serving.
