Looking for the quintessential autumn dessert? This pumpkin pie recipe is just what you need! With its creamy pumpkin filling and flaky crust, this classic treat is perfect for Thanksgiving or any fall gathering. Easy to prepare and bursting with seasonal flavors, it’s sure to impress your family and friends. Let’s dive into the ingredients and cooking process that will make your kitchen smell divine!
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 pre-made pie crust
Servings and Cooking Time
This recipe serves 8 people. Preparation time is about 15 minutes, and cooking time is approximately 50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Protein: 4g
– Carbohydrates: 40g
– Fat: 16g
– Fiber: 2g
This nutritional value is based on one slice of the pie.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, and brown sugar.
- Add the eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Roll out the pre-made pie crust and place it into a 9-inch pie pan.
- Pour the pumpkin mixture into the crust, spreading it evenly.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for an additional 35 minutes.
- Check for doneness; the filling should be set but slightly jiggly in the center.
- Remove from the oven and let cool on a wire rack for at least 2 hours.
- Serve chilled or at room temperature, topped with whipped cream if desired.
Alternative Ingredients
You can substitute fresh pumpkin puree for canned pumpkin. Use a gluten-free pie crust if you’re avoiding gluten. For a lighter option, replace heavy cream with evaporated milk.
Serving and Pairings
Pumpkin pie pairs beautifully with whipped cream, vanilla ice cream, or a sprinkle of cinnamon. It also complements a warm cup of spiced chai or coffee, making it a perfect dessert for cozy gatherings.
Storage and Reheating
Store the pumpkin pie in the refrigerator, covered, for up to 4 days. It can also be frozen for up to 3 months. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Cooking Mistakes
- Don’t skip pre-baking the crust; it prevents sogginess.
- Ensure your filling is well mixed to avoid lumps.
- Don’t overbake; check for doneness to avoid a dry pie.
- Use fresh spices for better flavor.
- Let the pie cool completely before slicing.
Helpful Tips
- Use a pie shield to prevent crust from burning.
- Chill the pie crust before filling for a flakier texture.
- Experiment with spices to customize the flavor.
- Top with pecans for added crunch.
FAQs
Can I use fresh pumpkins for this recipe?
Yes, fresh pumpkin can be used. Just roast and puree it before adding to the filling.
How can I tell when the pie is done?
The pie is done when the edges are set but the center is slightly jiggly. It will firm up as it cools.
Can I make this pie ahead of time?
Absolutely! Pumpkin pie can be made a day or two in advance and stored in the refrigerator.
Is pumpkin pie gluten-free?
It can be gluten-free if you use a gluten-free pie crust.
What should I serve with pumpkin pie?
Whipped cream, ice cream, or a sprinkle of cinnamon make great accompaniments.
Conclusion
This pumpkin pie recipe is a delightful addition to any fall feast. With its rich flavors and creamy texture, it’s sure to become a family favorite. Enjoy the process of making it, and savor every bite!
Pumpkin Pie Recipe
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, and brown sugar.
- Add the eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Roll out the pre-made pie crust and place it into a 9-inch pie pan.
- Pour the pumpkin mixture into the crust, spreading it evenly.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for an additional 35 minutes.
- Check for doneness; the filling should be set but slightly jiggly in the center.
- Remove from the oven and let cool on a wire rack for at least 2 hours.
- Serve chilled or at room temperature, topped with whipped cream if desired.
Nutrition
