Picture the comforting aroma of warm spices wafting through your kitchen as a golden pumpkin pie bakes to perfection.
This classic American dessert isn’t only easy to create but also brings a sense of coziness and indulgence to your table.
With simple ingredients like pumpkin puree and a medley of spices, watch as they transform into a deliciously smooth and flavorful pie.
Let’s bring this delightful dish to life.
Kitchen Tools Required
- 1 pie dish
- 1 rolling pin
- 1 medium mixing bowl
- 1 whisk
- 1 measuring cup
- 1 measuring spoons set
- 1 baking sheet
- 1 wire rack
Ingredients
- 1 9-inch pie crust, unbaked
- 15 ounces canned pumpkin puree
- 1 cup heavy cream
- 2 large eggs, room temperature
- 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
Cook & Prep Time
To efficiently manage your time while preparing and baking a pumpkin pie, you can follow this timeline:
- Reading the Recipe (5 minutes):
- Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients required.
- Prep Time (20 minutes):
- 0 – 5 minutes: Gather all equipment and ingredients.
- 5 – 10 minutes: Preheat the oven to 425°F (220°C).
- 10 – 15 minutes: Prepare the pie crust by placing it into the pie dish.
- 15 – 20 minutes: In a mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, sugar, spices, and salt until smooth.
- Cook Time (1 hour):
- 0 – 15 minutes: Pour the pumpkin mixture into the pie crust, place it on a baking sheet, and bake in the preheated oven.
- 15 minutes: Reduce oven temperature to 350°F (175°C).
- 15 – 60 minutes: Continue baking for an additional 45 minutes, checking for doneness with a knife near the center.
- Resting Time (2 hours):
- 0 – 5 minutes: Remove the pie from the oven and place it on a wire rack.
- 5 minutes – 2 hours: Allow the pie to cool for 2 hours to set properly before serving.
Adjust the timeline as needed based on your personal cooking speed and kitchen setup.
Recipe Instructions
Preheat the oven to 425°F (220°C).
Place the unbaked pie crust in the pie dish, pressing it firmly against the sides and bottom.
In a medium mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Pour the pumpkin mixture into the prepared pie crust.
Place the pie dish on a baking sheet to catch any spills.
Bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for 2 hours before serving.
Serving Tips
- Whipped Cream: A classic pairing, a dollop of whipped cream adds a light, airy contrast to the rich, spiced filling.
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside to create a delightful hot-cold combination.
- Caramel Sauce: Drizzle caramel sauce over the top for an extra layer of sweetness and a touch of decadence.
- Chopped Pecans: Sprinkle chopped pecans on top for a crunchy texture and nutty flavor that complements the spices.
- Cinnamon Sugar Dusting: Lightly dust the pie with cinnamon sugar for an added hint of sweetness and an aromatic finish.
Storage
To store pumpkin pie, cover it with plastic wrap or aluminum foil and refrigerate for up to 4 days.
For longer storage, freeze in airtight containers for up to 2 months.
Freezing
To freeze pumpkin pie, let it cool completely.
Then wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to two months.
Thaw in the refrigerator.
Reheating
To reheat pumpkin pie, preheat the oven to 350°F (175°C).
Cover the pie with foil and heat for 10-15 minutes.
Avoid microwaving to prevent soggy crust.
Final Thoughts
Pumpkin pie is a classic dessert that embodies the flavors of fall. With a creamy filling and a perfectly baked crust, it’s a staple at many holiday gatherings.
By following the steps outlined in the recipe, you can create a delicious pumpkin pie that’s sure to impress your friends and family.
Remember to use high-quality ingredients for the best results, and take your time to let the pie cool completely before serving.
Whether enjoyed on its own or with a dollop of whipped cream, pumpkin pie is a treat that captures the essence of the season.
Frequently Asked Questions
Can I Use a Store-Bought Crust for Pumpkin Pie?
Yes, you can use a store-bought crust. Make certain it’s a 9-inch size. Press it firmly into your pie dish. Pre-bake if necessary, according to package instructions, to prevent a soggy bottom when filled.
What Type of Pumpkin Puree Is Best?
You should select pure pumpkin puree for ideal flavor. Avoid pumpkin pie filling, which contains additional sugars and spices that can skew your recipe’s balance. Always verify the puree is smooth and free from excess moisture.
How Can I Prevent the Pie Crust From Becoming Soggy?
To prevent sogginess, blind-bake the pie crust. Preheat to 375°F, line with parchment, fill with pie weights. Bake 15 minutes, remove weights, bake 5-7 minutes more. Cool completely before adding filling. Make sure filling’s not overly moist.
Can I Substitute Evaporated Milk for Heavy Cream?
Yes, you can substitute evaporated milk for heavy cream using a 1:1 ratio. This substitution decreases fat content, impacting richness and texture. Whisk thoroughly to guarantee uniform consistency. Adjust spices to taste for ideal flavor.
What Are Some Common Spice Variations for Pumpkin Pie?
You can adjust spices by using 1 teaspoon cardamom for a floral note or 1/4 teaspoon allspice for warmth. Swap 1/4 teaspoon ground cloves with 1/2 teaspoon anise for a licorice hint. Balance spices meticulously.
Pumpkin Pie Recipe
Equipment
- 1 9-inch pie dish
- 1 Rolling Pin
- 1 medium mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Measuring spoons set
- 1 Baking sheet
- 1 Wire rack
Ingredients
- 1 9-inch pie crust unbaked
- 15 ounces canned pumpkin puree
- 1 cup heavy cream
- 2 large eggs room temperature
- 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
Instructions
- Preheat the oven to 425°F (220°C).
- Place the unbaked pie crust in the pie dish, pressing it firmly against the sides and bottom.
- In a medium mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour the pumpkin mixture into the prepared pie crust.
- Place the pie dish on a baking sheet to catch any spills.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until a knife inserted near the center comes out clean.
- Remove the pie from the oven and let it cool on a wire rack for 2 hours before serving.
Notes
