Pumpkin Pie

Pumpkin pie is a quintessential fall dessert that delights with its creamy texture and warm spices. This recipe combines the richness of pumpkin with the sweetness of sugar and the warmth of spices like cinnamon and nutmeg. Whether it’s for Thanksgiving or just a cozy evening treat, this pumpkin pie is sure to be a hit!

Tasting Notes

This pumpkin pie boasts a smooth and velvety texture with a perfect balance of sweetness and spice. The flaky crust provides a delightful contrast to the creamy filling, making every bite a heavenly experience.

Ingredients

• 1 9-inch unbaked pie crust
• 1 (15-ounce) can pumpkin puree
• 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
• 2 large eggs
• 1 (12-ounce) can evaporated milk
• Whipped cream, for serving (optional)

Kitchen Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Oven

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
3. Beat the eggs lightly in a separate bowl, then add them to the pumpkin mixture.
4. Gradually stir in the evaporated milk until everything is well incorporated.
5. Pour the pumpkin filling into the unbaked pie crust, spreading it evenly.
6. Place the pie in the preheated oven and bake for 15 minutes.
7. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the center is set.
8. Remove the pie from the oven and let it cool completely on a wire rack.
9. Once cooled, refrigerate the pie for at least 4 hours, or preferably overnight, before serving.
10. Serve slices of pumpkin pie with a dollop of whipped cream, if desired.

Pro Tips

• Use canned pumpkin puree for convenience, but make sure it’s 100% pure pumpkin without any added spices or sugar.
• Blind bake your pie crust for a few minutes before adding the filling to prevent it from becoming soggy.
• For a richer flavor, you can substitute half-and-half or heavy cream for the evaporated milk.

Variations

• Add a tablespoon of bourbon or rum to the filling for a boozy twist.
• Top the pie with a layer of pecan streusel before baking for added texture and flavor.
• Experiment with different spices like cardamom or allspice to customize the flavor profile.

FAQs