Description of this recipe
This pumpkin pie recipe delivers a classic, comforting dessert that’s perfect for holidays, gatherings, or any time you crave a slice of autumnal goodness. It boasts a smooth, creamy filling infused with warm spices, all nestled within a flaky, golden-brown crust. This recipe uses simple ingredients and straightforward instructions, making it accessible to bakers of all skill levels. From the inviting aroma that fills your kitchen to the satisfying taste of each bite, this pumpkin pie is sure to become a cherished favorite.
Why you will love this recipe
You’ll fall in love with this pumpkin pie for its ease of preparation and consistently delicious results. The recipe utilizes readily available ingredients, including a pre-made pie crust, which saves valuable time without sacrificing quality. The carefully balanced spice blend creates a warm, inviting flavor profile that perfectly complements the pumpkin puree. The smooth, creamy texture of the filling is simply irresistible, and the aroma that fills your home while it bakes is a delightful preview of the treat to come. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you to create a pumpkin pie that’s worthy of a celebration. It’s the perfect dessert to share with family and friends, creating lasting memories with every slice.
Ingredients:
- 1 refrigerated pie crust, unrolled and placed into a 9-inch deep-dish pie plate (Pillsbury brand recommended for consistent results)
- 15 ounces 100% pure pumpkin puree (Libby’s brand recommended for consistent texture and flavor)
- ½ cup granulated sugar
- 2 large eggs, lightly beaten and at room temperature
- 2 teaspoons pumpkin pie spice blend
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 12 ounces evaporated milk
- Whipped topping (for garnish)
Preparation:
Step 1: Preheat your oven to 425°F (220°C). Prepare your pie crust by transferring it to a 9-inch pie pan. Crimp the edges of the crust to create a decorative border. This not only adds visual appeal but also helps to prevent the crust from shrinking during baking. Set the prepared crust aside.
Step 2: In a large mixing bowl, combine the pumpkin puree, granulated sugar, lightly beaten eggs, pumpkin pie spice blend, ground cinnamon, vanilla extract, and salt. Whisk these ingredients together until they are thoroughly combined, forming a smooth and homogenous mixture. Ensure there are no lumps and that all the spices are evenly distributed.
Step 3: Gradually add the evaporated milk to the pumpkin puree mixture while whisking gently. Be careful not to overmix the filling, as this can introduce air bubbles that may cause the pie to crack during baking. The goal is to create a smooth, creamy consistency.
Step 4: Very slowly and carefully pour the pumpkin pie mixture into the prepared pie crust. Distribute the filling evenly to ensure a consistent baking result. Avoid overfilling the crust, leaving a small gap at the top.
Step 5: Bake the pie at 425°F (220°C) for the first 15 minutes. This initial high heat helps to set the crust and prevent it from becoming soggy. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the pie is fully set in the center and the crust is a beautiful golden brown.
Step 6: To determine if the pie is fully cooked, insert a butter knife into the center of the filling. If the knife comes out clean, the pie is done. If there is any wet filling clinging to the knife, continue baking for a few more minutes and test again.
Step 7: Once the pie is fully baked, remove it from the oven and allow it to cool completely on a wire rack. This cooling process is essential for the filling to set properly. The pie can be served warm or chilled, depending on your preference.
Step 8: Before serving, garnish the pumpkin pie with a generous dollop of whipped topping. This adds a touch of elegance and enhances the overall flavor and texture of the dessert.
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Complexity: Medium
- Time Commitment: Medium
Serving Suggestions:
- Serve chilled or at room temperature.
- Top with whipped cream or vanilla ice cream.
- Dust with cinnamon or nutmeg for an extra touch of flavor.
- Pair with a cup of hot coffee, tea, or a glass of milk.
- Serve as part of a holiday dessert spread or as a comforting treat any time of year.
Tips:
- For a flakier crust, use cold butter and ice water when making your own pie crust.
- To prevent the crust from burning, cover the edges with foil or a pie shield during the last 15-20 minutes of baking.
- If the filling starts to brown too quickly, tent the pie with foil.
- Use high-quality spices for the best flavor.
- Don’t overmix the filling, as this can make the pie tough.
- Let the pie cool completely before slicing to ensure it holds its shape.
- Store leftover pumpkin pie in the refrigerator for up to 3 days.
Prep Time:
15 minutes
Cook Time:
50-55 minutes
Total Time:
65-70 minutes
Nutritional Information:
(Per serving, approximate)
- Calories: 300
- Protein: 5g
- Sodium: 250mg
Conclusion
This pumpkin pie recipe is a testament to the enduring appeal of classic desserts. With its simple ingredients, straightforward instructions, and delightful flavor, it’s a dessert that’s sure to be enjoyed by all. Whether you’re baking for a holiday gathering or simply craving a taste of autumn, this recipe is your go-to guide for creating a perfect pumpkin pie every time. The combination of the creamy filling, warm spices, and flaky crust creates a symphony of flavors and textures that will leave you wanting more. So, gather your ingredients, preheat your oven, and get ready to bake a pumpkin pie that will become a cherished tradition in your home.
Questions and Answers:
Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
A: While you can use fresh pumpkin, it requires extra steps to prepare it for the pie. You’ll need to roast or steam the pumpkin, then puree it. Keep in mind that fresh pumpkin may have a higher water content than canned puree, which can affect the consistency of the filling. If using fresh pumpkin, be sure to drain any excess moisture before adding it to the recipe. Canned pumpkin puree, especially Libby’s brand, provides consistent texture and flavor, making it a convenient and reliable choice for this recipe.
Q2: Can I make this pie ahead of time?
A: Absolutely! Pumpkin pie is a great make-ahead dessert. In fact, it often tastes better after it has had time to chill and the flavors have melded together. You can bake the pie a day or two in advance and store it in the refrigerator until you’re ready to serve it. This can be a lifesaver during busy holiday seasons.
Q3: Can I freeze this pumpkin pie?
A: Yes, you can freeze pumpkin pie for longer storage. To freeze, allow the pie to cool completely after baking. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This will help to prevent freezer burn. Frozen pumpkin pie can be stored for up to 1-2 months. When ready to serve, thaw the pie in the refrigerator overnight.
Q4: Can I use a different type of crust for this recipe?
A: Of course! While this recipe calls for a refrigerated pie crust for convenience, you can certainly use a homemade pie crust or a different type of crust, such as a graham cracker crust or a gingersnap crust. Just be sure to adjust the baking time accordingly, as different crusts may require different baking times.
Q5: What can I do to prevent the crust from shrinking during baking?
A: There are several things you can do to prevent the crust from shrinking. First, make sure your pie crust is well-chilled before baking. Second, crimp the edges of the crust to give it a decorative border, which can help to hold its shape. Finally, you can try blind-baking the crust before adding the filling. To blind-bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and bake for a few more minutes until the crust is lightly golden. This will help to set the crust and prevent it from shrinking when you add the filling.
