Indulge in the warm, comforting flavors of this classic pumpkin pie recipe. Perfectly spiced and creamy, this dessert is a must-have for your holiday table. With a buttery crust and rich pumpkin filling, it’s sure to become a favorite. Whether it’s Thanksgiving or just a cozy evening at home, this pie will impress family and friends alike, bringing the essence of fall to your dessert spread.
Ingredients
– 1 unbaked pie crust
– 2 cups pumpkin puree
– 3/4 cup brown 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 cup heavy cream
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 15 minutes, and cooking time is about 50 minutes.
Nutritional Value
Each serving (1 slice, approximately 1/8 of the pie) contains about 320 calories, 18g fat, 36g carbohydrates, and 4g protein. This nutritional information is for one person and may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. In a large bowl, combine pumpkin puree, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves.
4. Whisk in the eggs until fully blended.
5. Gradually add the heavy cream, mixing until smooth.
6. Pour the pumpkin mixture into the prepared pie crust.
7. Bake in the preheated oven for 15 minutes.
8. Reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes.
9. Insert a knife into the center; it should come out clean.
10. Allow the pie to cool before serving.
Alternative Ingredients
You can substitute the heavy cream with coconut milk for a dairy-free version. Additionally, use maple syrup instead of brown sugar for a unique flavor twist.
Serving and Pairings
Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with hot apple cider or a cup of spiced chai for a cozy fall experience.
Storage and Reheating
Store leftover pie in the refrigerator, covered, for up to 3 days. It can also be frozen for up to 2 months. To reheat, warm in the oven at 350°F (175°C) until heated through.
Cooking Mistakes
– Don’t overmix the filling; it should be smooth but not whipped.
– Ensure your pie crust is chilled before baking.
– Avoid overbaking; check for doneness with a knife.
– Use fresh pumpkin puree for better flavor.
– Let the pie cool completely to set the filling.
Helpful Tips
– Use a glass pie dish for even baking.
– Blind bake the crust for a crisper bottom.
– Add a pinch of salt to enhance the sweetness.
– Chill the pie before serving for better texture.
– Experiment with spices to suit your taste.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree is a convenient option and works perfectly in this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How do I know when the pie is done?
The pie is done when the center is set and a knife inserted comes out clean. It may still jiggle slightly but should firm up as it cools.
Can I make this pie ahead of time?
Absolutely! Pumpkin pie can be made a day or two in advance. Store it in the refrigerator until you’re ready to serve.
What can I do with leftover pumpkin pie?
Leftover pie can be stored in the fridge or frozen. You can also repurpose it into smoothies or pumpkin pie-flavored desserts.
Is pumpkin pie gluten-free?
To make a gluten-free pumpkin pie, use a gluten-free pie crust or a crust made from almond or coconut flour.
Conclusion
This pumpkin pie recipe is a delightful way to celebrate the flavors of fall. With its creamy filling and flaky crust, it’s sure to please everyone at your table. Enjoy the warmth and joy this classic dessert brings to your gatherings!
Pumpkin Pie Recipe
Ingredients
- 1 unbaked pie crust
- 2 cups pumpkin puree
- 3/4 cup brown 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 cup heavy cream
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out the pie crust and place it in a 9-inch pie dish.
- In a large bowl, combine pumpkin puree, brown sugar, salt, and spices.
- Whisk in the eggs until fully blended.
- Gradually add the heavy cream, mixing 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 35-40 minutes.
- Insert a knife into the center; it should come out clean.
- Allow the pie to cool before serving.
