Indulge in the rich flavors of this classic pumpkin pie recipe that brings warmth and comfort to your table. With its smooth pumpkin filling, aromatic spices, and buttery crust, this dessert is the perfect addition to your fall gatherings. Whether it’s Thanksgiving or a cozy dinner, this pie is sure to be a crowd-pleaser. Get ready to dive into the deliciousness of this seasonal favorite!
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- ¾ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 unbaked pie crust
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 16g fat, 38g carbohydrates, and 5g protein. This is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and salt.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream until the mixture is smooth.
- Incorporate the cinnamon, ginger, and nutmeg into the mixture.
- Pour the filling into the unbaked pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes.
- Check for doneness by inserting a knife into the center; it should come out clean.
- Allow the pie to cool completely on a wire rack before serving.
Alternative Ingredients
You can substitute canned pumpkin puree with freshly roasted pumpkin. For a lighter version, use half-and-half instead of heavy cream. Coconut milk is a great dairy-free alternative for a unique flavor profile.
Serving and Pairings
This pumpkin pie pairs beautifully with whipped cream, vanilla ice cream, or a sprinkle of cinnamon on top. It also complements a warm cup of spiced chai or coffee during the cooler months.
Storage and Reheating
Store leftover pumpkin pie in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 15-20 seconds. Pumpkin pie can also be frozen for up to 2 months; just ensure it’s well-wrapped.
Cooking Mistakes
- Not pre-baking the crust can lead to a soggy bottom.
- Overbaking the pie will cause cracks.
- Using fresh pumpkin without proper cooking can affect the texture.
- Not allowing the pie to cool completely can result in a runny filling.
- Skipping the spices will lessen the flavor.
Helpful Tips
- For a crisper crust, brush it with an egg wash before baking.
- Use a pie shield to prevent the crust from burning.
- Chill the pie crust before filling for better texture.
- Experiment with different spices like allspice or cloves for added flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just roast it until tender, then puree it until smooth. Make sure to drain any excess moisture for the best texture.
How do I know when the pie is done?
The pie is done when the filling is set and a knife inserted in the center comes out clean. It may slightly jiggle, but it shouldn’t be runny.
Can pumpkin pie be made ahead of time?
Absolutely! Pumpkin pie can be made a day or two in advance. Just store it in the refrigerator after it cools completely.
What can I serve with pumpkin pie?
Pumpkin pie is delightful with whipped cream, a scoop of ice cream, or even a sprinkle of nuts on top for added texture and flavor.
Is pumpkin pie gluten-free?
Traditional pumpkin pie is not gluten-free due to the pie crust. However, you can use a gluten-free crust or make a crustless version for a gluten-free option.
Conclusion
Pumpkin pie is a quintessential autumn dessert that brings warmth and joy to any occasion. With its rich flavors and creamy texture, it’s a treat that everyone will love. Whether enjoyed at a festive gathering or a cozy night in, this recipe is sure to become a family favorite!
Pumpkin Pie Recipe
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- ¾ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 unbaked pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and salt.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream until the mixture is smooth.
- Incorporate the cinnamon, ginger, and nutmeg into the mixture.
- Pour the filling into the unbaked pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes.
- Check for doneness by inserting a knife into the center; it should come out clean.
- Allow the pie to cool completely on a wire rack before serving.