If you’re craving a classic dessert that embodies the essence of autumn, look no further than this pumpkin pie recipe. With its creamy filling and buttery crust, this pie is perfect for Thanksgiving or any fall gathering. Easy to make and deliciously satisfying, it’s sure to impress your family and friends. Grab your ingredients, and let’s get baking!
Ingredients
– 1 ½ cups pumpkin puree
– 1 cup heavy cream
– ¾ cup brown sugar
– ½ cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ¼ teaspoon salt
– 1 pre-made pie crust
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 15 minutes, and cooking time is about 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, 2g protein, and 3g fiber. This is based on one slice of pie, providing a delightful treat without overindulgence.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine pumpkin puree, heavy cream, brown sugar, and granulated sugar.
3. Beat in the eggs one at a time until well incorporated.
4. Add vanilla extract, cinnamon, ginger, nutmeg, and salt; mix well.
5. Roll out the pre-made pie crust and place it into a pie dish.
6. Pour the pumpkin filling into the pie crust, smoothing the top.
7. Bake in the preheated oven for 15 minutes.
8. Reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes.
9. Check for doneness by inserting a knife; it should come out clean.
10. Allow the pie to cool for at least 2 hours before serving.
Alternative Ingredients
You can substitute pumpkin puree with sweet potato puree for a different flavor. Coconut milk can be used instead of heavy cream for a dairy-free option. For a spicier kick, add a pinch of cayenne pepper.
Serving and Pairings
Pumpkin pie pairs beautifully with whipped cream or a scoop of vanilla ice cream. It can also be served alongside coffee or spiced chai for a cozy treat.
Storage and Reheating
Store leftover pumpkin pie in the refrigerator for up to 4 days. You can reheat it in the oven at 350°F (175°C) for about 10-15 minutes. Pumpkin pie freezes well; wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.
Cooking Mistakes
– Avoid overmixing the filling to prevent a tough texture.
– Ensure your crust is well-chilled before using.
– Don’t overbake; check for doneness to prevent cracking.
– Use fresh spices for optimal flavor.
– Let the pie cool completely before slicing to maintain shape.
Helpful Tips
– Use a deep-dish pie crust for a thicker filling.
– Add a dash of maple syrup for extra sweetness.
– Try adding chopped pecans on top of the filling before baking for added texture.
– Always preheat your oven for even baking.
FAQs
Can I make pumpkin pie ahead of time?
Yes, pumpkin pie can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
Is pumpkin pie gluten-free?
To make a gluten-free pumpkin pie, use a gluten-free pie crust or a crust made from almond flour.
Why does my pumpkin pie crack?
Cracking usually occurs due to overbaking. Ensure you check for doneness and let the pie cool slowly.
Can I use canned pumpkin?
Absolutely! Canned pumpkin puree is a convenient option and works well in this recipe.
How can I tell if my pumpkin pie is done?
Insert a knife in the center; it should come out clean or with just a few moist crumbs attached.
Conclusion
This pumpkin pie recipe is a delightful addition to any fall table. Its creamy texture and warm spices evoke the essence of the season, making it perfect for celebrations. Whether enjoyed plain or with toppings, this pie is sure to become a cherished favorite in your home.
Pumpkin Pie Recipe
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- ¾ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine pumpkin puree, heavy cream, brown sugar, and granulated sugar.
- Beat in the eggs one at a time until well incorporated.
- Add vanilla extract, cinnamon, ginger, nutmeg, and salt; mix well.
- Roll out the pre-made pie crust and place it into a pie dish.
- Pour the pumpkin filling into the pie crust, smoothing the top.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes.
- Check for doneness by inserting a knife; it should come out clean.
- Allow the pie to cool for at least 2 hours before serving.
