Pumpkin pie is a classic dessert that brings warmth and joy to any table, especially during the fall season and holidays. Its creamy filling and warm spices create a delightful combination that is hard to resist. With its rich flavor and beautiful presentation, pumpkin pie is a staple dessert that many look forward to each year.
Why Make This Recipe
Making your own pumpkin pie allows you to control the ingredients, ensuring freshness and quality. This recipe is simple and straightforward, making it accessible for anyone, even if you have never baked before. Plus, it fills your kitchen with a wonderful aroma that brings everyone together.
How to Make Pumpkin Pie
Ingredients:
- 1 homemade pie crust OR, 1 9″/22.5cm store-bought crust
- 1 3/4 cups pumpkin puree (from a 15 oz/425g can or homemade puree)
- 2/3 cup (145g) sugar, white/granulated
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch of nutmeg
- 1 1/3 cups (330 ml) cream, heavy/thickened (cold)
- 3 eggs
Directions:
- Pie Crust: If using a homemade pie crust, roll it out and fit it into a pie dish. If using a store-bought crust, place it in the dish according to package instructions.
- Pie Filling: In a large bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Mix well until smooth.
- Add the cold cream and eggs to the pumpkin mixture. Whisk everything together until fully combined.
- Pour the filling into the prepared pie crust.
- Bake in a preheated oven at 425°F (220°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted in the center comes out clean.
- Let the pie cool before serving.
How to Serve Pumpkin Pie
Serve your pumpkin pie plain or with a dollop of whipped cream on top for extra indulgence. It pairs perfectly with a cup of coffee or tea, making it a lovely end to any meal.
How to Store Pumpkin Pie
Once cooled, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze the pie for longer storage; just wrap it tightly and keep it in the freezer for up to 2 months.
Tips to Make Pumpkin Pie
- Ensure your ingredients, especially the cream and eggs, are at room temperature for better mixing.
- For a smooth filling, use a whisk or electric mixer to blend the pumpkin mixture until there are no lumps.
- If you prefer a sweeter pie, you can increase the sugar slightly according to your taste.
Variation
You can add chocolate chips or crushed pecans to the filling for a twist on the traditional pumpkin pie. Alternatively, try making mini pumpkin pies in muffin tins for individual servings.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! If you prefer fresh pumpkin, roast it, scoop out the flesh, and blend it until smooth before using it in the recipe.
2. Is it necessary to use heavy cream?
While heavy cream adds richness, you can substitute it with evaporated milk or a dairy-free cream for a lighter version.
3. How do I know when the pie is done baking?
The pie is done when the edges are set, but the center has a slight jiggle. A knife inserted should come out clean.
Pumpkin Pie
Ingredients
For the Crust
- 1 each homemade pie crust or 1 9″/22.5cm store-bought crust Use store-bought for convenience or homemade for freshness.
For the Filling
- 1 ¾ cups pumpkin puree (from a 15 oz/425g can or homemade)
- ⅔ cup white granulated sugar
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 1 pinch nutmeg
- 1 ⅓ cups heavy cream (cold)
- 3 large eggs Ensure at room temperature for better mixing.
Instructions
Preparation
- If using a homemade pie crust, roll it out and fit it into a pie dish. If using a store-bought crust, place it in the dish according to package instructions.
- In a large bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Mix well until smooth.
- Add the cold cream and eggs to the pumpkin mixture. Whisk everything together until fully combined.
- Pour the filling into the prepared pie crust.
Baking
- Bake in a preheated oven at 425°F (220°C) for 15 minutes.
- Then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted in the center comes out clean.
Cooling
- Let the pie cool before serving.
