Oh my goodness, let me tell you about the joy that is pumpkin cream pie! With its lush, smooth filling and that perfectly crunchy crust, it’s like a warm hug on a chilly autumn day. I remember the first time I made this pie for a Thanksgiving gathering; I had my whole family raving about it! The way the spices mingle with the pumpkin puree is simply divine. It’s such a comforting dessert, perfect for holiday celebrations or just a cozy night in. Trust me, once you take a bite of this delightful pumpkin cream pie, you’ll be hooked! It’s a crowd-pleaser for sure, and I can’t wait for you to try it!
Ingredients List
Gathering the right ingredients is key to making the most amazing pumpkin cream pie! Here’s what you’ll need:
- 1 pre-baked pie crust – you can go homemade or grab one from the store for convenience.
- 1 can (15 oz) pumpkin puree – make sure it’s pure pumpkin, not pumpkin pie filling!
- 1 cup heavy cream – this adds that luscious texture.
- 3/4 cup sugar – just the right amount for sweetness.
- 2 large eggs – these will help set the filling perfectly.
- 1 tsp vanilla extract – for that warm, inviting flavor.
- 1 tsp ground cinnamon – you can’t have pumpkin without this spice!
- 1/2 tsp ground nutmeg – adds a nice depth of flavor.
- 1/2 tsp ground ginger – it gives a lovely zing to the pie.
- 1/4 tsp salt – it balances the sweetness beautifully.
How to Prepare Pumpkin Cream Pie
Ready to dive into making this scrumptious pumpkin cream pie? Let’s get started!
- First, preheat your oven to 350°F (175°C). This is crucial for baking the perfect filling.
- In a large mixing bowl, combine the pumpkin puree, sugar, ground cinnamon, nutmeg, ginger, and salt. Mix them together until everything is well blended.
- Next, crack in the two large eggs and add the vanilla extract. Whisk until the mixture is smooth and creamy. You want it to be velvety!
- In another bowl, whip the heavy cream until it forms stiff peaks. This step is key for that light and airy texture.
- Now, gently fold the whipped cream into the pumpkin mixture. Be careful not to deflate the cream; it should stay fluffy!
- Pour this beautiful filling into your pre-baked pie crust, spreading it evenly.
- Bake in the preheated oven for about 45 minutes. You’ll know it’s done when the filling is set and a bit jiggly in the center.
- Once baked, let the pie cool completely before slicing. Trust me, it’s worth the wait!
Why You’ll Love This Pumpkin Cream Pie
This pumpkin cream pie is truly something special, and here’s why you’ll fall in love with it:
- Incredibly smooth and velvety filling that melts in your mouth.
- Crunchy, flaky crust that perfectly complements the creamy texture.
- Easy to prepare, even for beginner bakers—no complicated techniques!
- Perfect for holidays like Thanksgiving, but delicious enough to enjoy any time.
- It’s a crowd-pleaser that will have everyone asking for seconds!
- Customizable with your favorite toppings, like whipped cream or a sprinkle of cinnamon.
Tips for Success
Making the perfect pumpkin cream pie is a breeze with these handy tips! First, always use pure pumpkin puree for the best flavor—don’t be tempted by the pre-mixed stuff! When whipping your heavy cream, make sure your bowl and beaters are chilled; it really helps achieve those stiff peaks. Also, be gentle when folding the whipped cream into the pumpkin mixture; we want to keep that lightness! And don’t skip the cooling step; allowing the pie to chill in the fridge for a bit enhances the flavors and makes slicing easier. Trust me, these little steps make a big difference!
Variations of Pumpkin Cream Pie
Feeling adventurous? I love to switch things up with my pumpkin cream pie! Here are a few fun variations you can try:
- Spice it up: Add a pinch of allspice or clove for a different flavor profile.
- Chocolate lover: Fold in some mini chocolate chips into the pumpkin mixture for a delightful surprise.
- Nutty twist: Top your pie with toasted pecans or walnuts for an added crunch.
- Coconut cream: Substitute half the heavy cream with coconut cream for a tropical flair.
- Maple syrup: Replace some of the sugar with maple syrup for a richer, deeper sweetness.
These variations can give your pumpkin cream pie a unique twist, making it even more special for your gatherings!
Storage & Reheating Instructions
Once you’ve indulged in your delicious pumpkin cream pie, you’ll want to make sure it stays fresh for those future cravings! To store leftovers, simply cover the pie with plastic wrap or aluminum foil and place it in the refrigerator. It’ll stay good for about 3 to 4 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap, then place them in a freezer-safe container for up to 2 months. When you’re ready to enjoy, just thaw the slices in the fridge overnight. No need to reheat—this pie is simply delightful served cold!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a slice of this delightful pumpkin cream pie. Each serving (about 1 slice) contains approximately 320 calories, with 20g of fat (including 10g of saturated fat), and 4g of protein. You’ll also find about 35g of carbohydrates, which includes 18g of sugar. Keep in mind these values are estimates and can vary based on specific ingredients used. Enjoy this creamy treat, guilt-free!
FAQ About Pumpkin Cream Pie
Got questions about making the perfect pumpkin cream pie? I’ve got you covered! Here are some common queries:
Can I use fresh pumpkin instead of canned? Yes, you can! Just make sure to cook and puree it until smooth. You’ll want to use about 2 cups of cooked pumpkin.
How should I store leftovers? Simply cover your pie with plastic wrap and pop it in the fridge. It’ll stay fresh for about 3 to 4 days!
Can I make this pie ahead of time? Absolutely! It’s perfect for making a day or two in advance. Just chill it in the fridge until you’re ready to serve.
What’s the best way to serve it? I love it topped with a generous dollop of whipped cream and a sprinkle of cinnamon for that extra flair!
Can I freeze the pumpkin cream pie? Yes! Just wrap slices tightly in plastic wrap and they’ll keep in the freezer for up to 2 months. Thaw overnight in the fridge before enjoying.
Final Thoughts
Wow, I hope you’re as excited to make this pumpkin cream pie as I am! It’s such a delightful treat that brings everyone together. I’d love to hear how yours turns out, so feel free to drop a comment below and share your experience or any fun twists you tried! Happy baking, and enjoy every creamy, delicious bite!
Imprimer
Pumpkin Cream Pie: 7 Reasons You’ll Love This Comforting Dessert
- Temps Total: 1 hour 5 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
Delicious pumpkin cream pie with a smooth filling and crunchy crust.
Ingrédients
- 1 pre-baked pie crust
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugar, and spices.
- Add eggs and vanilla, mix until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the pumpkin mixture.
- Pour the filling into the pie crust.
- Bake for 45 minutes or until set.
- Cool the pie before serving.
Notes
- Chill the pie before serving for best texture.
- Top with whipped cream if desired.
- Store leftovers in the refrigerator.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 320
- Sucre: 18g
- De Sodium: 150mg
- La graisse: 20g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: pumpkin cream pie, dessert, Thanksgiving pie
