Ah, pumpkin pie! There’s just something magical about it, isn’t there? Every time I make this classic pumpkin pie recipe, it brings back warm memories of family gatherings and cozy fall afternoons. The scent of spices wafting through the kitchen is like an embrace that just makes you feel at home. Trust me, once you take that first bite of creamy pumpkin goodness nestled in a flaky crust, you’ll know why this dessert is a staple at so many tables during the holiday season.
This recipe is straightforward, and I promise it’ll impress your guests (or just yourself!). With just a handful of simple ingredients, you’ll create a pie that’s bursting with flavor and nostalgia. Plus, it’s the perfect way to celebrate all things autumn! So, let’s dive in and get started on this delicious journey together.
Ingredients for Pumpkin Pie Recipe
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
How to Prepare the Pumpkin Pie Recipe
Preheat the Oven
First things first, let’s get that oven preheating! You’ll want to set it to a toasty 425°F (220°C). Preheating is super important because it helps the pie crust get that perfect golden-brown color and ensures the filling cooks evenly. Trust me, you don’t want to skip this step!
Mix the Filling
Now, grab a large mixing bowl and let’s create that mouthwatering filling! Start by adding the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt. Use a whisk or a spatula to mix everything together until it’s well combined. You want to see a lovely, smooth mixture with all those warm spices blended in. The aroma is going to be heavenly!
Prepare the Egg Mixture
Next up, it’s time to add the stars of the show: the eggs! Crack those three large eggs into your pumpkin mixture and beat them in well. This is where the filling gets its rich texture, so make sure they’re fully incorporated. You’ll want a consistent blend—no egg chunks allowed!
Add Evaporated Milk
Now, let’s bring it all together by stirring in the evaporated milk. Pour it in slowly while mixing to ensure it combines smoothly with the pumpkin and eggs. This will give your pie that creamy, luscious quality that makes it so irresistible. Keep stirring until everything looks perfectly blended.
Assemble the Pie
Alright, it’s assembly time! Carefully pour your luscious filling into the unbaked pie crust. Take your time here, and make sure to avoid any spills. If you spill a bit, don’t panic—just clean it up quickly! You want to keep that crust looking pristine for the bake.
Bake the Pumpkin Pie
Now, slide that pie into your preheated oven! Bake it for 15 minutes at 425°F (220°C) to give it a nice start. Then, reduce the temperature to 350°F (175°C) and let it bake for another 40-50 minutes. You’ll know it’s done when the filling is set but still has a slight jiggle in the center. Oh, the anticipation will be real!
Why You’ll Love This Pumpkin Pie Recipe
- It’s a classic dessert that captures the essence of fall with every bite.
- Simple preparation means you can whip it up without any fuss—perfect for busy days!
- The flavor combination of spices and pumpkin is like a warm hug for your taste buds.
- Impress your friends and family at gatherings with this timeless favorite.
- It pairs beautifully with whipped cream, adding that extra touch of indulgence.
- Leftovers (if there are any!) make for delightful snacks the next day.
- This recipe can be made ahead of time, so you can enjoy the festivities without stress.
Tips for Success
Now that you’re on the path to making this scrumptious pumpkin pie, let me share some of my favorite tips to ensure it turns out perfectly every time!
- Check for doneness: As you near the end of baking, gently jiggle the pie. It should be set around the edges, but the center can still have a slight wobble. It’ll continue to firm up as it cools, so don’t worry if it looks a little underdone!
- Cooling time is crucial: After baking, allow your pie to cool completely at room temperature before slicing. This helps the filling set up nicely and makes for cleaner slices. I know, waiting is tough, but it’s worth it!
- Serve chilled or at room temperature: While some love their pumpkin pie warm, I actually prefer it chilled! It makes the flavors pop even more. Just pop it in the fridge for a bit before serving if you’re like me.
- Experiment with spices: If you want to tweak the flavor a bit, feel free to add a pinch more cinnamon or even a dash of cloves. It’s all about personal preference, and I love how a little extra spice can make it uniquely yours!
- Don’t rush the crust: If you’re using a store-bought crust, make sure it’s thawed properly and follow the package instructions for best results. If you’re feeling adventurous, homemade crust is always a winner!
- Store leftovers wisely: If you have any pie left (which is rare in my house!), store it in the refrigerator, covered. It’ll keep for about 3-4 days, but trust me, it rarely lasts that long!
Nutritional Information
Alright, let’s talk numbers! Here’s a breakdown of the nutritional information for a slice of this delicious pumpkin pie. Keep in mind that these values are estimates, but they’ll give you a good idea of what to expect:
- Serving Size: 1 slice
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugar: 20g
- Protein: 5g
So, there you have it! This pumpkin pie is a delightful treat that brings a little indulgence to your day. Enjoy every creamy slice, and don’t forget to share (or not—no judgment here!).
FAQ about Pumpkin Pie Recipe
Can I use fresh pumpkin instead of canned?
Absolutely! If you want to use fresh pumpkin, just make sure to cook and puree it until smooth. You’ll need about 2 cups of fresh puree to replace the canned version. It may take a bit more time, but the flavor is fantastic!
Can I make this pie ahead of time?
Yes! This pumpkin pie actually tastes better the next day as the flavors have time to meld together. You can make it a day in advance and refrigerate it until you’re ready to serve. Just remember to let it cool completely before storing.
What’s the best way to store leftovers?
If you happen to have any pie left (which is rare, trust me!), store it in an airtight container in the refrigerator. It should last for about 3-4 days. Just make sure to slice it up before storing so it’s easy to grab a piece later!
Why did my pumpkin pie crack?
Cracks can happen for a couple of reasons. One common reason is that the pie was baked at too high a temperature or for too long. Make sure to reduce the temperature after the initial bake and keep an eye on it as it cooks. Also, don’t skip the cooling time! Allowing it to cool gradually will help prevent cracks.
Can I freeze pumpkin pie?
Yes, you can definitely freeze pumpkin pie! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It should be good for about 1-2 months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight before serving.
What’s the best way to serve pumpkin pie?
I love serving my pumpkin pie with a generous dollop of whipped cream on top! You can also sprinkle a bit of cinnamon or nutmeg for an extra touch. Some people enjoy it with a scoop of vanilla ice cream—either way, it’s all delicious!
Can I add other flavors to the filling?
Definitely! Feel free to experiment by adding a splash of vanilla extract or even a little maple syrup for an extra depth of flavor. Just keep in mind that a little goes a long way, so start small and taste as you go!
Pumpkin Pie Recipe: 7 Steps to Pure Autumn Bliss
- Temps Total: 1 hour 15 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A classic pumpkin pie recipe for a delicious dessert.
Ingrédients
- 1 unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
- Add eggs and beat well.
- Stir in evaporated milk until smooth.
- Pour filling into the pie crust.
- Bake for 15 minutes.
- Reduce temperature to 350°F (175°C) and bake for an additional 40-50 minutes.
- Cool before serving.
Notes
- Serve with whipped cream.
- Store leftovers in the refrigerator.
- Can be made a day ahead.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 1 hour
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 320
- Sucre: 20g
- De Sodium: 200mg
- La graisse: 14g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 3g
- La protéine: 5g
- Le taux de cholestérol: 70mg
Mots-clés: pumpkin pie recipe
