Pumpkin pie is a beloved dessert, especially during the fall and Thanksgiving season. With its creamy, spiced filling and flaky crust, it’s a comforting treat that brings warmth to any gathering. This classic pumpkin pie recipe is easy to follow and yields a deliciously rich and flavorful pie. Let’s get baking!
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
- 2-4 tablespoons ice water
For the Pumpkin Filling:
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
For the Whipped Cream (optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Step 1: Prepare the Pie Crust
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
- Cut in Butter: Add the chilled butter cubes to the flour mixture. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Water: Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overmixing.
- Chill Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight.
Step 2: Prepare the Pumpkin Filling
- Combine Ingredients: In a large bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Add Eggs: Beat in the eggs one at a time until fully incorporated.
- Add Milk and Vanilla: Gradually stir in the evaporated milk and vanilla extract until smooth.
Step 3: Assemble the Pie
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Roll Out Dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trimming any excess and crimping the edges.
- Add Filling: Pour the pumpkin filling into the prepared pie crust.
Step 4: Bake the Pie
- Initial Bake: Bake the pie in the preheated oven for 15 minutes.
- Reduce Temperature: Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted into the center comes out clean.
- Cool: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set.
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Step 5: Make the Whipped Cream (Optional)
- Beat Ingredients: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve: Serve slices of pumpkin pie topped with a dollop of whipped cream.
Tips for the Perfect Pumpkin Pie
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
- Chill the Crust: Chilling the pie crust before rolling it out helps prevent shrinking during baking.
- Prevent Cracks: To avoid cracks in the filling, do not overbake the pie. The center should be slightly jiggly when you remove it from the oven; it will set as it cools.
- Spice Variations: Adjust the spices to your taste. Some people prefer more cinnamon or a hint of cardamom for a unique twist.
Enjoy this classic pumpkin pie with friends and family, and make your Thanksgiving celebration even more special with this delicious dessert!
FAQ’s
1. Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust for convenience. However, homemade pie crust often has a flakier texture and richer flavor.
2. What type of pumpkin should I use for the filling?
Use canned pumpkin puree for consistency and ease. If you prefer to use fresh pumpkin, roast a sugar pumpkin and puree the flesh until smooth.
3. How do I know when the pie is done?
The pie is done when the edges are set and a knife inserted into the center comes out clean. The center should still have a slight jiggle.
4. Can I make the pie ahead of time?
Yes, pumpkin pie can be made a day or two in advance. Store it in the refrigerator until ready to serve.
5. How should I store leftover pumpkin pie?
Cover and refrigerate leftover pumpkin pie for up to 4 days. It can also be frozen for up to a month; thaw in the refrigerator before serving.