Save Embrace the heartwarming flavors of autumn with this classic Pumpkin Pie. Its silky, spiced pumpkin custard is perfectly cradled by a buttery, flaky pastry crust, making it the ultimate dessert for Thanksgiving or any cozy get-together. This recipe is surprisingly easy, promising a perfect pie every time.
Save The beauty of this recipe lies in its simplicity. Using canned pumpkin purée and common pantry spices, you can create a bakery-quality dessert without the fuss. Let's gather our ingredients.
Ingredients
- For the Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- For the Pumpkin Filling:
- 425 g (15 oz) canned pumpkin purée (not pumpkin pie filling)
- 150 g (3/4 cup) packed light brown sugar
- 2 large eggs
- 240 ml (1 cup) evaporated milk
- 60 ml (1/4 cup) heavy cream
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp pure vanilla extract
Instructions
- Step 1
- Preheat the oven to 220°C (425°F). Place the oven rack on the lower third position.
- Step 2
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill in the refrigerator while preparing the filling.
- Step 3
- In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
- Step 4
- Pour the filling into the prepared pie crust.
- Step 5
- Bake at 220°C (425°F) for 15 minutes. Then reduce the oven temperature to 175°C (350°F) and continue baking for 40 minutes, or until the center is just set with a slight jiggle.
- Step 6
- Remove from the oven and cool completely on a wire rack, at least 2 hours, before slicing.
- Step 7
- Serve plain or with whipped cream.
Zusatztipps für die Zubereitung
For the best texture and flavor, ensure you use pure pumpkin purée, not pre-sweetened pumpkin pie filling. The pie can be prepared a day in advance; simply bake as directed, let it cool completely, and store it covered in the refrigerator.
Varianten und Anpassungen
Feel free to add a pinch of allspice to the filling for an extra layer of warmth. For a dairy-free alternative, you can replace the heavy cream with an equal amount of full-fat coconut cream.
Serviervorschläge
This pumpkin pie is delicious on its own, but a generous dollop of freshly whipped cream or a scoop of vanilla ice cream makes it truly decadent. Serve chilled or at room temperature.
Save With its simple steps and heartwarming results, this Pumpkin Pie recipe is destined to become a treasured part of your holiday traditions. Enjoy every delicious, spice-filled bite!
Recipe FAQs
- → Can I use fresh pumpkin instead of canned?
Yes, roast and purée fresh sugar pumpkin or butternut squash. Drain excess moisture before using to prevent a watery filling.
- → How do I know when the pie is done baking?
The edges should be set while the center has a slight jiggle, similar to gelatin. It will continue firming as it cools.
- → Why did my pie crack?
Overbaking causes cracks. Remove from the oven when the center still wobbles gently. Cooling too quickly can also create cracks.
- → Can I make this dairy-free?
Replace evaporated milk and heavy cream with full-fat coconut milk or coconut cream. Use a vegan pie crust for completely dairy-free results.
- → How should I store leftover pie?
Refrigerate covered for up to 4 days. Bring to room temperature before serving or enjoy chilled. The crust may soften slightly after refrigeration.
- → What's the difference between pumpkin purée and pie filling?
Pure pumpkin purée contains only pumpkin. Pie filling includes pre-added spices and sweeteners, which will alter the flavor and texture.