Pumpkin pie is a quintessential dessert that fills the air with the warm and inviting aromas of cinnamon and nutmeg. Whether it’s for Thanksgiving, a cozy dinner, or a sweet treat any time of the year, this classic pie is always a crowd-pleaser. With a creamy pumpkin filling and a flaky crust, every bite is a delightful experience that celebrates the rich flavors of fall.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 320
- Protein: 6g per serving
- Carbohydrates: 45g per serving
- Fat: 14g per serving
- Fiber: 2g per serving
- Sugar: 21g per serving
- Sodium: 220mg per serving
Why Make This Pumpkin Pie
This pumpkin pie is not only delicious but also incredibly simple to make, making it perfect for both beginners and seasoned bakers alike. The use of canned pumpkin puree ensures you have a smooth, rich filling, while sweetened condensed milk adds a delightful creaminess and sweetness that enhances the flavors of the spices. With just a handful of ingredients, you can whip up a dessert that will impress everyone at the table.
How to Make Pumpkin Pie
Making pumpkin pie involves just a few simple steps to create a dessert that’s bursting with flavor. Follow along for an easy recipe that will become a family favorite!
Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust
Directions:
Step 1: Preparation
Preheat the oven to 425°F (220°C). This hot temperature will help to set the crust and begin cooking the filling evenly.
Step 2: Mixing
In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Use a whisk to mix everything together until it’s smooth and perfectly blended, creating a beautiful orange mixture that smells heavenly.
Step 3: Cooking
Pour the pumpkin mixture into the unbaked pie crust, ensuring it spreads evenly. Bake in the preheated oven for 15 minutes to give the pie a head start. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes. The pie is done when a knife inserted into the center comes out clean.
Step 4: Finishing
Once baked, remove the pie from the oven and allow it to cool on a wire rack. This cooling period is crucial as it helps the filling to set and enhances the flavors.
How to Serve Pumpkin Pie
Pumpkin pie is delightful on its own but is even better served with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For added flair, sprinkle a little cinnamon or nutmeg on top before serving. It’s a perfect addition to holiday feasts, family gatherings, or cozy nights in.
How to Store Pumpkin Pie
To store pumpkin pie, cover it loosely with plastic wrap or aluminum foil and refrigerate. It will stay fresh for about 3-4 days. If you’d like to keep it longer, consider freezing it. Make sure to wrap it securely in plastic and aluminum foil, and it can last for up to 2 months in the freezer. Thaw it in the fridge overnight before serving.
Expert Tips for Perfect Pumpkin Pie
- Make sure the eggs are at room temperature for better mixing and texture.
- Don’t skip the cooling step; it helps the filling set properly.
- For a homemade touch, use freshly baked pie crust instead of store-bought, but if you’re short on time, store-bought is perfectly fine.
- If you want a less sweet pie, you can reduce the amount of sweetened condensed milk or substitute it with unsweetened almond milk mixed with sugar.
- Feel free to adjust the spices according to your preference; a dash of cloves or allspice can add an interesting twist.
Delicious Variations
- Chocolate Pumpkin Pie: Add half a cup of melted dark chocolate to the filling for a rich variation.
- Pumpkin Cheesecake Pie: Blend cream cheese with the pumpkin mixture for a creamier texture.
- Nut Crust: Substitute the traditional crust with a pecan or graham cracker crust for added flavor and crunch.
Frequently Asked Questions
-
Can I make this pie ahead of time?
Yes, pumpkin pie can be made up to two days in advance and stored in the refrigerator. Just be sure to let it cool completely before covering it. -
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth. You’ll need about 2 cups of fresh pumpkin puree as a replacement for the canned variety. -
What thickening agent can I use if I don’t have eggs?
You can use flaxseed meal or chia seeds as a binding substitute for eggs. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit until it thickens. -
How do I know when the pie is done?
The pie is done when the filling is set and a knife inserted into the center comes out clean. The edges might puff slightly, which is normal. -
Can I add variations to the spices?
Definitely! Feel free to experiment with a mix of different spices such as cloves or cardamom, adjusting them to your taste.
Conclusion
This pumpkin pie recipe is a delightful way to celebrate fall flavors and brings warmth to any gathering. With its smooth filling, fragrant spices, and buttery crust, it’s a dessert that everyone will look forward to. Whether served at holiday dinners or quiet family nights, this easy-to-make pie is sure to win hearts. So roll up your sleeves and give this classic recipe a try—you’ll be glad you did!
