Pumpkin Pie
Pumpkin pie is a classic dessert that many people enjoy, especially during the fall season and around holidays like Thanksgiving. With its rich flavors and creamy texture, this pie is a comforting treat that brings warmth to any table. Making pumpkin pie from scratch is easier than you might think, and it’s a great way to celebrate the season.
Why Make This Recipe
There are several reasons to make pumpkin pie. First, it is delicious and offers a unique taste that combines spices with the natural sweetness of pumpkin. Second, making your pie allows you to control the ingredients and avoid any preservatives found in store-bought versions. Lastly, sharing homemade pumpkin pie with family and friends creates a warm, inviting atmosphere that everyone will enjoy.
How to Make Pumpkin Pie
Making pumpkin pie is simple and rewarding. Just follow these steps to create a mouthwatering dessert that will impress your guests.
Ingredients:
- 1 unbaked 9-inch pie crust
- 2 cups 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
- 2 large eggs
- 1 cup evaporated milk
- Optional: whipped cream for serving
Directions:
- Preheat the oven to 425°F (220°C).
- Place the pie crust in a 9-inch pie plate.
- In a large bowl, whisk the eggs. Then, whisk in the pumpkin puree, evaporated milk, sugar, salt, and spices until the mixture is smooth.
- Pour the filling into the crust.
- Bake at 425°F for 15 minutes. Then, reduce the heat to 350°F and bake for an additional 40–50 minutes or until the center is set and a knife inserted near the center comes out clean.
- If the crust browns too quickly, cover the edges with foil.
- Let the pie cool on a rack for at least 2 hours before serving. Serve with whipped cream if desired.
How to Serve Pumpkin Pie
Pumpkin pie is best served at room temperature or slightly chilled. You can slice the pie into wedges and top each slice with a dollop of whipped cream for added flavor and a beautiful presentation. It pairs wonderfully with a warm cup of coffee or tea.
How to Store Pumpkin Pie
To store pumpkin pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3 to 4 days. If you want to save it for a longer time, you can freeze the pie. Wrap it tightly in plastic wrap and aluminum foil, and it can last in the freezer for about 1 to 2 months. Let it thaw in the refrigerator before serving.
Tips to Make Pumpkin Pie
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- You can add your favorite spices to the filling for a personal touch.
- If you like a smoother filling, blend the mixture until fully combined.
- Be careful not to overbake the pie; the center should be slightly jiggly when you take it out of the oven.
Variation
You can experiment with different types of crusts, such as a graham cracker or ginger snap crust, for a unique twist on the classic pumpkin pie. Additionally, try adding a layer of cream cheese for a rich and creamy filling.
FAQs
Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Make sure to cook and puree it until smooth before adding it to your pie.
Q2: How can I tell when my pumpkin pie is done?
The pie is done when the center is set and does not wobble when you gently shake the pie. A knife inserted near the center should come out clean.
Q3: What if I don’t have evaporated milk?
You can use regular milk or a combination of milk and heavy cream as a substitute for evaporated milk in a pinch.
Pumpkin Pie
Ingredients
For the Pie
- 1 unbaked 9-inch pie crust
- 2 cups pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 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
- 2 large eggs
- 1 cup evaporated milk Regular milk or a combination of milk and heavy cream can be substituted.
For Serving
- to taste whipped cream Optional, for serving.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Place the pie crust in a 9-inch pie plate.
- In a large bowl, whisk the eggs. Then, whisk in the pumpkin puree, evaporated milk, sugar, salt, and spices until the mixture is smooth.
- Pour the filling into the crust.
Baking
- Bake at 425°F for 15 minutes.
- Reduce the heat to 350°F and bake for an additional 40–50 minutes or until the center is set and a knife inserted near the center comes out clean.
- If the crust browns too quickly, cover the edges with foil.
Cooling
- Let the pie cool on a rack for at least 2 hours before serving.
- Serve with whipped cream if desired.