Imagine the rich aroma of spices mingling with pumpkin as creamy filling bakes to perfection.
This Creamy Pumpkin Pie is a comforting classic that’s surprisingly simple to make, perfect for cozy gatherings or a solo indulgence.
With each ingredient effortlessly melding, the transformation is pure magic, turning basic pantry staples into a velvety delight.
Kitchen Tools Required
- 1 Pie dish
- 1 Mixing bowl
- 1 Whisk
- 1 Oven
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
Ingredients
- 1 9-inch pie crust, unbaked
- 15 ounces pumpkin puree
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cook & Prep Time
Creating a timeline for making a Creamy Pumpkin Pie involves organizing the prep, cook, and resting times, as well as accounting for additional activities such as reading the recipe or preparing ingredients. Here’s a suggested timeline:
- Reading & Preparation (15 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all ingredients and equipment needed.
- Preheat the oven to 375°F (190°C).
- Preparation (20 minutes)
- Place the unbaked pie crust in the pie dish.
- In a mixing bowl, whisk together pumpkin puree, heavy cream, and eggs until smooth.
- Add granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract to the pumpkin mixture and whisk until well combined.
- Pour the pumpkin filling into the prepared pie crust.
- Cooking (55 minutes)
- Place the pie in the preheated oven.
- Bake for 55 minutes or until the filling is set and slightly puffed.
- While the pie is baking, clean up the workspace and wash any used equipment.
- Cooling (2 hours)
- Remove the pie from the oven and place it on a cooling rack.
- Allow the pie to cool to room temperature for at least 2 hours.
- Serving
- Once cooled, the pie is ready to be served.
Additional Tips:
- Confirm your eggs and cream are at room temperature before you start preparing the pie to guarantee a smooth, creamy texture.
- Adjust spices according to your taste preferences for a spicier or milder pie.
- Consider using the cooling time to prepare any additional dishes or clean up the kitchen further.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 375°F (190°C).
Place the unbaked pie crust in the pie dish.
In a mixing bowl, whisk together pumpkin puree, heavy cream, and eggs until smooth.
Add granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract to the pumpkin mixture and whisk until well combined.
Pour the pumpkin filling into the prepared pie crust.
Bake in the preheated oven for 55 minutes or until the filling is set and slightly puffed.
Remove the pie from the oven and place it on a cooling rack.
Allow the pie to cool to room temperature for at least 2 hours before serving.
Serving Tips
- Whipped Cream: Top each slice with a dollop of freshly whipped cream for added richness and a classic touch.
- Vanilla Ice Cream: Serve warm slices alongside a scoop of vanilla ice cream to complement the spices with a creamy, cold contrast.
- Caramel Drizzle: Drizzle caramel sauce over the pie for an extra layer of sweetness and a visually appealing presentation.
- Candied Pecans: Sprinkle candied pecans on top for a crunchy texture and nutty flavor that pairs well with the pumpkin.
- Spiced Latte: Pair the pie with a hot spiced latte or coffee to enhance the warm, cozy flavors of the dessert.
Storage
To store creamy pumpkin pie, wrap it tightly with plastic wrap or aluminum foil.
Refrigerate for up to four days.
For longer storage, freeze slices individually for up to two months.
Freezing
To freeze creamy pumpkin pie, allow it to cool completely.
Wrap it tightly in plastic wrap, then aluminum foil.
Label with the date and freeze for up to two months.
Reheating
To reheat creamy pumpkin pie, warm slices in a preheated oven at 300°F (150°C) for 10-15 minutes.
Cover with foil to prevent crust drying.
Avoid microwaving for best texture.
Final Thoughts
Enjoying a slice of creamy pumpkin pie is a delightful way to celebrate the flavors of the season.
The combination of spices and the silky-smooth texture make it a perfect dessert for any occasion.
With this easy recipe, you’ll have a delicious homemade pie ready to impress your guests.
Baking it with love and care will surely make it a memorable treat for everyone.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
You can certainly use fresh pumpkin instead of canned puree. Just roast, puree, and strain it for smoothness. Make certain you’ve got the exact amount needed, as moisture content varies. This swap adds a delightful, homemade touch!
What Is the Best Way to Prevent a Soggy Pie Crust?
You’ve got to blind bake the crust first. Line it with parchment, fill with pie weights, and bake until golden. This guarantees a crisp base. Brush with egg wash, sealing it before adding the filling.
How Can I Make a Gluten-Free Version of This Pumpkin Pie?
Substitute the regular pie crust with a gluten-free crust blend. Confirm the mix contains xanthan gum for binding. Maintain the creamy filling’s integrity by adjusting spices and using high-quality gluten-free ingredients for a delightful pie experience.
What Are Some Alternatives to Heavy Cream for a Lighter Pie?
You can swap heavy cream with coconut milk, almond milk, or Greek yogurt for a lighter pie. Each alternative brings its own unique texture and flavor, transforming your dessert while keeping it deliciously creamy and satisfying.
Can This Recipe Be Made Vegan?
You can make it vegan by replacing eggs with flaxseed meal, heavy cream with coconut cream, and using a vegan pie crust. Add flair with a touch of maple syrup and extra cinnamon for a flavorful twist!
Creamy Pumpkin Pie
Equipment
- 1 Pie dish
- 1 Mixing bowl
- 1 Whisk
- 1 Oven
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
Ingredients
- 1 9-inch pie crust unbaked
- 15 ounces pumpkin puree
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Place the unbaked pie crust in the pie dish.
- In a mixing bowl, whisk together pumpkin puree, heavy cream, and eggs until smooth.
- Add granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract to the pumpkin mixture and whisk until well combined.
- Pour the pumpkin filling into the prepared pie crust.
- Bake in the preheated oven for 55 minutes or until the filling is set and slightly puffed.
- Remove the pie from the oven and place it on a cooling rack.
- Allow the pie to cool to room temperature for at least 2 hours before serving.
Notes
