Discover the ultimate comfort food with our pumpkin pie recipe. This classic dessert brings the warm spices of cinnamon, nutmeg, and ginger together with creamy pumpkin filling, all nestled in a crispy crust. Ideal for Thanksgiving or a cozy fall gathering, this pie will impress your guests and become a cherished favorite. Let’s dive into the details of creating this seasonal delight!
Ingredients
– 1 (9-inch) pie crust (homemade or store-bought)
– 1 can (15 oz) pumpkin puree
– 3/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 3 large eggs
– 1 can (12 oz) evaporated milk
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is 15 minutes, and cooking time is 45-50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 14g fat, 46g carbohydrates, 3g protein, and 2g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie plate.
- In a large bowl, mix together the pumpkin puree, sugar, salt, and spices.
- Add the eggs and whisk until fully combined.
- Gradually stir in the evaporated milk until the mixture is smooth.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes.
- Check for doneness by inserting a knife; it should come out clean.
- Allow the pie to cool completely on a wire rack before serving.
Alternative Ingredients
You can substitute canned pumpkin with fresh pumpkin puree for a fresher taste. Additionally, alternative sweeteners like maple syrup or honey can replace granulated sugar for a different flavor profile.
Serving and Pairings
This pumpkin pie pairs wonderfully with whipped cream, vanilla ice cream, or a sprinkle of cinnamon. Serve it alongside a warm beverage like spiced cider or coffee for a complete autumn experience.
Storage and Reheating
To store, cover the pumpkin pie with plastic wrap and refrigerate for up to 4 days. It can also be frozen for up to 2 months. To reheat, place it in a 350°F (175°C) oven for about 15-20 minutes until warmed through.
Cooking Mistakes
- Using too much sugar can overpower the pumpkin flavor.
- Not cooling the pie completely can lead to a soggy crust.
- Baking at too high a temperature can cause cracking.
- Overmixing the filling can introduce too much air, leading to cracks.
- Using a dull knife to check doneness may result in uncooked filling.
Helpful Tips
- Chill the pie crust before filling for a flakier texture.
- Use a mixture of spices for a more complex flavor.
- Experiment with different crusts, like graham cracker or almond.
- Serve with a sprinkle of nutmeg for extra flavor.
FAQs
Can I make pumpkin pie ahead of time?
Yes, pumpkin pie can be made a day in advance. Just store it in the refrigerator to keep it fresh until serving.
What can I use instead of evaporated milk?
You can substitute evaporated milk with half-and-half or a mixture of milk and heavy cream for a similar texture.
How do I know when my pumpkin pie is done?
The pie is done when the filling is set but slightly jiggly in the center. A knife inserted should come out clean.
Can I use fresh pumpkin?
Absolutely! Just roast and puree the pumpkin until smooth, then use it in place of canned pumpkin.
Is pumpkin pie gluten-free?
You can easily make pumpkin pie gluten-free by using a gluten-free pie crust.
Conclusion
Enjoying a slice of homemade pumpkin pie is a timeless tradition that brings warmth and joy to any gathering. With its rich flavors and creamy texture, this recipe is sure to be a hit at your next celebration!
Pumpkin Pie Recipe
Ingredients
- 1 9-inch pie crust
- 1 can 15 oz pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 can 12 oz evaporated milk
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie plate.
- In a large bowl, mix together the pumpkin puree, sugar, salt, and spices.
- Add the eggs and whisk until fully combined.
- Gradually stir in the evaporated milk until the mixture is smooth.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes.
- Check for doneness by inserting a knife; it should come out clean.
- Allow the pie to cool completely on a wire rack before serving.
