Pumpkin Pie
Warm, comforting, and bursting with cozy fall spices, Pumpkin Pie is a timeless favorite that graces tables during the holidays and beyond. This classic dessert brings together a creamy, spiced pumpkin filling nestled in a flaky, buttery crust, making it a crowd-pleaser every single time. Whether you’re a seasoned baker or trying your hand at pie for the first time, this straightforward recipe will guide you through creating a perfectly smooth, richly flavored pumpkin pie that’s sure to impress.
Why You’ll Love This Recipe
There’s something truly magical about a well-made pumpkin pie. This recipe stands out because it balances traditional flavors with simplicity, ensuring that each bite melts in your mouth with just the right amount of sweetness and spice. Using canned pumpkin puree and evaporated milk makes preparation quick and easy, without sacrificing the authentic taste and texture that everyone loves. Plus, the blend of cinnamon, ginger, nutmeg, and cloves fills your kitchen with an irresistible aroma that instantly evokes warm memories and seasonal joy.
If you’re looking for a dessert that can be whipped up in under an hour, yet delivers all the comforting flavors of fall, this is your go-to. It’s perfect for Thanksgiving, holiday dinners, or even a cozy weeknight treat. And if you adore pumpkin but want to try something a little different next time, check out the delightful Cheesy Pumpkin Lasagna Roll Ups for a creative twist on pumpkin goodness.
Ingredient Breakdown
- Unbaked pie crust: The foundation of any great pumpkin pie. Use a store-bought or homemade pie crust for a flaky, buttery base that holds the filling beautifully.
- Pumpkin puree (1 can, 15 oz): The star ingredient, providing rich flavor and creamy texture. Ensure it’s pure pumpkin, not pumpkin pie filling, for best results.
- Granulated sugar (3/4 cup): Sweetens the filling just enough to complement the spices without overpowering the pumpkin’s natural earthiness.
- Salt (1/2 tsp): Enhances all the flavors and balances the sweetness.
- Ground cinnamon (1 tsp): Adds warmth and depth, the hallmark spice of pumpkin pie.
- Ground ginger (1/2 tsp): Offers a subtle zing that brightens the flavor profile.
- Ground nutmeg (1/4 tsp): A classic spice that pairs perfectly with pumpkin’s sweetness.
- Ground cloves (1/4 tsp): Provides a hint of bold spice to round out the flavor.
- Large eggs (3): Bind the filling together and add richness.
- Evaporated milk (1 can, 12 oz): Creates a luxuriously smooth custard texture without adding excess liquid.
Equipment & Tools
- 9-inch pie dish: Essential for shaping and baking your pie evenly.
- Mixing bowl: Large enough to whisk all ingredients together without spilling.
- Whisk or electric mixer: For blending the filling until smooth.
- Measuring cups and spoons: Accuracy is key to balanced flavors.
- Oven: Preheated to ensure even baking and perfect crust texture.
- Cooling rack: Allows the pie to cool properly, helping the filling to set.
Pumpkin Pie: How It’s Done
Step 1: Prepare Your Oven and Crust
Preheat your oven to 425°F (220°C). Place your unbaked pie crust into a 9-inch pie dish, pressing it gently into the corners and trimming any excess dough. For a crispier crust, you can chill it in the fridge while you prepare the filling.
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until the spices are evenly distributed through the pumpkin. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Step 3: Incorporate the Evaporated Milk
Slowly pour in the evaporated milk while whisking continuously. This step is crucial for a silky custard texture. Make sure the filling is well combined but do not overbeat, as too much air can cause cracks during baking.
Step 4: Fill the Pie Crust
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula. Be careful not to overfill; leave a small gap near the rim to prevent spills.
Step 5: Bake Your Pumpkin Pie
Place the pie on the center rack of your preheated oven. Bake at 425°F for 15 minutes to set the crust. Then, reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is mostly set but still slightly jiggly in the center.
Step 6: Cool and Serve
Remove the pie from the oven and place it on a cooling rack. Let it cool completely for at least 2 hours to allow the filling to firm up fully. Serve with whipped cream or your favorite topping for an extra indulgent touch.
For an added treat, consider pairing your pumpkin pie with decadent desserts like the Brownie Bottom Pumpkin Cheesecake, which offers a rich chocolate-pumpkin combination that’s simply irresistible.
Substitutions by Category
- Pie Crust: Use a gluten-free crust or graham cracker crust for dietary accommodations.
- Pumpkin Puree: Substitute with butternut squash puree for a slightly sweeter, milder flavor.
- Sweetener: Swap granulated sugar with coconut sugar or maple syrup for a deeper, caramel-like sweetness.
- Milk: Use full-fat coconut milk or almond milk as a dairy-free alternative to evaporated milk.
- Spices: Adjust cinnamon, ginger, nutmeg, and cloves according to preference or omit cloves if you prefer a milder spice.
Pitfalls & How to Prevent Them
- Cracked Filling: Avoid overbaking and overwhipping the filling. The center should still jiggle slightly when you remove the pie.
- Soggy Crust: Blind bake the crust for 10 minutes before adding the filling or brush the crust with egg wash to create a barrier.
- Runny Filling: Ensure you use evaporated milk and not regular milk to maintain the right custard consistency.
- Over-spiced Pie: Measure spices carefully and stick to the recipe’s amounts; pumpkin pie spices are potent.
- Uneven Baking: Place your pie on the middle oven rack and avoid opening the oven door frequently while baking.
Store, Freeze & Reheat
Once your pumpkin pie has cooled completely, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 4 days. For longer storage, you can freeze the pie wrapped snugly in plastic wrap and aluminum foil for up to 2 months. To thaw, place the frozen pie in the refrigerator overnight.
When reheating, warm slices gently in the microwave for 20-30 seconds or in a 325°F (160°C) oven for about 10 minutes. Avoid overheating to prevent the custard from curdling or drying out.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but fresh pumpkin requires extra preparation. You’ll need to roast and puree the pumpkin flesh until smooth. Keep in mind that fresh pumpkin has a higher water content, so you may need to strain excess moisture for the best texture.
How do I prevent the pie crust edges from burning?
Use a pie crust shield or cover the edges with aluminum foil halfway through baking. This protects the crust from overbrowning while the filling finishes cooking.
Can I make this pumpkin pie ahead of time?
Absolutely! Pumpkin pie actually benefits from chilling as it helps the flavors meld and the filling set. Bake the pie a day in advance, store it covered in the fridge, and serve cold or at room temperature.
What’s the best way to serve pumpkin pie?
Serve your pumpkin pie with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of cinnamon sugar. For a fun twist, try pairing it with Caramel Apple Stuffed Cupcakes for an extra festive dessert spread.
Healthy-ish Favorites
- Cheesy Pumpkin Lasagna Roll Ups – A savory way to enjoy pumpkin with a cheesy twist.
- Brownie Bottom Pumpkin Cheesecake – Combining rich chocolate and pumpkin in one decadent dessert.
- Caramel Apple Stuffed Cupcakes – Sweet, spiced apples and caramel in cupcake form.
The Takeaway
This pumpkin pie recipe is a straightforward, classic take on a beloved dessert that never goes out of style. With its creamy filling, perfectly spiced flavor, and flaky crust, it captures the essence of fall in every bite. The recipe’s simplicity makes it accessible to bakers of all skill levels, and the ingredient list ensures rich, authentic pumpkin pie flavor without fuss. Whether you’re celebrating a holiday or simply craving a slice of seasonal comfort, this pumpkin pie delivers warmth and satisfaction that’s hard to beat. Happy baking!
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Pumpkin Pie
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Place your unbaked pie crust into a 9-inch pie dish, pressing it gently into the corners and trimming any excess dough. For a crispier crust, you can chill it in the fridge while you prepare the filling.
- In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until the spices are evenly distributed through the pumpkin. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Slowly pour in the evaporated milk while whisking continuously. This step is crucial for a silky custard texture. Make sure the filling is well combined but do not overbeat, as too much air can cause cracks during baking.
- Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula. Be careful not to overfill; leave a small gap near the rim to prevent spills.
- Place the pie on the center rack of your preheated oven. Bake at 425°F for 15 minutes to set the crust. Then, reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is mostly set but still slightly jiggly in the center.
- Remove the pie from the oven and place it on a cooling rack. Let it cool completely for at least 2 hours to allow the filling to firm up fully. Serve with whipped cream or your favorite topping for an extra indulgent touch.
Notes
- Use a pie crust shield or aluminum foil to protect crust edges from burning during baking.
- Store leftover pumpkin pie covered in the refrigerator for up to 4 days or freeze for up to 2 months.
- Avoid overmixing the filling to prevent cracks and ensure a smooth custard texture.
