Indulge in the warmth and comfort of a classic pumpkin pie, a beloved dessert that embodies the spirit of fall. This recipe combines the earthy sweetness of pumpkin with aromatic spices, creating a delectable treat that is sure to please family and friends alike. Whether it’s for Thanksgiving or a cozy autumn evening, this pumpkin pie is the perfect addition to your dessert table.
Ingredients
– 1 (9-inch) unbaked pie crust
– 1 can (15 oz) pumpkin puree
– 3/4 cup sugar
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 3 large eggs
– 1 can (12 oz) evaporated milk
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 15 minutes, while the cooking time is about 45-50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Total Fat: 14g
– Saturated Fat: 5g
– Carbohydrates: 45g
– Sugar: 25g
– Protein: 5g
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, nutmeg, ginger, and cloves.
3. Whisk in the eggs until fully incorporated.
4. Gradually add evaporated milk, mixing until smooth.
5. Carefully pour the pumpkin mixture into the unbaked pie crust.
6. Place the pie on a baking sheet to catch any spills.
7. Bake in the preheated oven for 15 minutes.
8. Reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes.
9. The pie is done when the filling is set and a knife inserted in the center comes out clean.
10. Allow the pie to cool before serving.
Alternative Ingredients
You can substitute sugar with maple syrup or honey for a natural sweetness. For a dairy-free version, use coconut milk instead of evaporated milk, and a vegan pie crust. These alternatives can enhance flavor while accommodating dietary preferences.
Serving and Pairings
Pumpkin pie pairs wonderfully with whipped cream or vanilla ice cream. It can also be served alongside coffee or spiced chai for a cozy beverage pairing that complements its flavors.
Storage and Reheating
Store leftover pumpkin pie in the refrigerator for up to 4 days, covered loosely with foil or plastic wrap. To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes. Pumpkin pie can be frozen for up to 2 months; wrap tightly in plastic wrap and foil.
Cooking Mistakes
- Not pre-baking the crust can lead to a soggy bottom.
- Using fresh pumpkin without proper cooking can result in a watery filling.
- Overmixing the filling can create a less desirable texture.
- Not cooling the pie completely before slicing can lead to a messy presentation.
- Skipping spices reduces the flavor profile significantly.
Helpful Tips
- Use a deep-dish pie crust for a fuller pie.
- Chill the pie crust before baking to prevent shrinking.
- For a spicier flavor, increase the amount of spices slightly.
- Consider adding a pinch of salt to the whipped cream for balance.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just ensure it is cooked and pureed smoothly before using it in the recipe. This will give you a fresher flavor but requires more preparation time.
How can I tell when the pie is done?
The pie is done when the filling is set and a knife inserted in the center comes out clean. The edges should be firm, while the center may still have a slight jiggle.
Is pumpkin pie gluten-free?
Typically, pumpkin pie is not gluten-free due to the pie crust. However, you can use a gluten-free pie crust or a crustless version for a gluten-free option.
What is the best way to serve pumpkin pie?
Pumpkin pie is best served chilled or at room temperature. Top it with whipped cream or a scoop of ice cream for a delightful contrast in temperatures and textures.
Can I make pumpkin pie ahead of time?
Absolutely! Pumpkin pie can be made a day or two in advance. Just store it in the refrigerator and cover it well to maintain freshness.
Conclusion
Pumpkin pie is a timeless dessert that combines the comforting flavors of autumn spices with the smoothness of pumpkin. With this easy recipe, you can create a pie that will impress your guests and become a staple in your fall festivities. Enjoy a slice with family and friends, and savor the flavors of the season.
Pumpkin Pie Recipe
Ingredients
- 1 9-inch unbaked pie crust
- 1 can 15 oz pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 can 12 oz evaporated milk
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, nutmeg, ginger, and cloves.
- Whisk in the eggs until fully incorporated.
- Gradually add evaporated milk, mixing until smooth.
- Carefully pour the pumpkin mixture into the unbaked pie crust.
- Place the pie on a baking sheet to catch any spills.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes.
- The pie is done when the filling is set and a knife inserted in the center comes out clean.
- Allow the pie to cool before serving.