Indulge in the comforting flavors of a homemade pumpkin pie, a staple dessert that captures the essence of fall. With its creamy filling infused with warm spices and a buttery crust, this pie is perfect for Thanksgiving or any autumn celebration. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you step-by-step to create a pie that’s not only delicious but also visually stunning.
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 can (15 oz) pure 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 pumpkin pie 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, 12g fat, 45g carbohydrates, 3g protein, and 2g fiber. This is based on one slice of pie from an 8-slice pie.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and place it in a 9-inch pie pan.
- In a large bowl, whisk together the pumpkin puree, sugar, salt, and spices.
- Add the eggs and mix well until combined.
- Gradually stir in the evaporated milk until 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 continue baking for 30-35 minutes.
- Check for doneness by inserting a knife; it should come out clean.
- Allow the pie to cool on a wire rack before serving.
Alternative Ingredients
You can substitute the pumpkin puree with butternut squash puree for a different flavor. Additionally, if you want a dairy-free option, use coconut milk instead of evaporated milk. Adjust spices to your preference for a customized taste.
Serving and Pairings
This pumpkin pie is delicious on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside spiced apple cider or a warm cup of chai tea.
Storage and Reheating
Store leftover pumpkin pie in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
Cooking Mistakes
- Don’t skip the cooling step; it helps the pie set properly.
- Avoid overbaking, as it can lead to a dry filling.
- Ensure your pumpkin puree is pure; avoid pie filling mixes.
- Measure your spices accurately for balanced flavor.
- Don’t forget to prick the crust; it prevents bubbling.
Helpful Tips
- Use fresh spices for a more intense flavor.
- Chill the pie crust before baking for a flakier texture.
- For a richer taste, add a splash of vanilla extract.
- Experiment with different crust types, like graham cracker.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it requires cooking and pureeing the pumpkin beforehand for a similar texture and flavor.
What can I do if my pie is too runny?
If your filling is runny, it may require more baking time. You can also add a little cornstarch to thicken it up.
Can I make this pie ahead of time?
Absolutely! You can bake the pie a day in advance and store it in the fridge until it’s time to serve.
How do I prevent the crust from burning?
To prevent burning, you can cover the edges of the crust with aluminum foil during baking.
Is pumpkin pie gluten-free?
Not unless you use a gluten-free pie crust. You can easily find gluten-free options at most grocery stores.
Conclusion
Making a pumpkin pie from scratch is a rewarding experience that fills your kitchen with the aromas of fall. With its creamy texture and spiced flavor, this classic dessert is sure to be a hit at any gathering. Enjoy a slice of tradition that brings warmth to your table!
Pumpkin Pie Recipe
Ingredients
- 1 pie crust store-bought or homemade
- 1 can 15 oz pure 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 place it in a 9-inch pie pan.
- In a large bowl, whisk together the pumpkin puree, sugar, salt, and spices.
- Add the eggs and mix well until combined.
- Gradually stir in the evaporated milk until 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 continue baking for 30-35 minutes.
- Check for doneness by inserting a knife; it should come out clean.
- Allow the pie to cool on a wire rack before serving.
