Pumpkin pie is a classic dessert that many people enjoy, especially during the fall and winter seasons. With its warm spices and creamy pumpkin filling, this pie brings comfort and joy to any table. It is often a star at holiday gatherings, making it a beloved choice for family meals and festivities.
Why Make This Recipe
Making a pumpkin pie from scratch is easier than you might think. This recipe uses simple ingredients, making it accessible even for novice bakers. It offers a wonderful way to celebrate seasonal flavors and traditions. Plus, the delightful aroma of baking pumpkin pie will fill your kitchen, creating a cozy atmosphere that everyone loves.
How to Make Pumpkin Pie
Ingredients
- 1 refrigerated pie crust (see notes)
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 large eggs
- 1 can pumpkin puree (15 ounce)
- 1 can evaporated milk (12 ounce)
Directions
- Press the pie crust into a 9-inch pie plate and flute the edges with your thumb.
- In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and cloves.
- Add the eggs and whisk until blended.
- Add the pumpkin puree and evaporated milk, mixing until combined.
- Pour the filling into the prepared pie crust.
- Bake in a preheated 425-degree oven for 15 minutes.
- Cover the edges of the pie crust with foil or a pie shield and lower the oven temperature to 350 degrees.
- Bake for an additional 40-45 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool. Refrigerate until you are ready to serve.
How to Serve Pumpkin Pie
Serve your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious on its own! Add a sprinkle of cinnamon on top for extra flavor.
How to Store Pumpkin Pie
To store pumpkin pie, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for about 3-4 days. If you need to store it longer, you can freeze the pie, but be sure to wrap it tightly to prevent freezer burn.
Tips to Make Pumpkin Pie
- Make sure to use fresh spices for the best flavor.
- Let the pie cool completely before refrigerating to help it set properly.
- For a crispier crust, bake the crust alone for a few minutes before adding the filling.
Variation
You can add a splash of vanilla extract for an extra layer of flavor. Another variation is to top the pie with a streusel made of flour, sugar, and butter before baking.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to roast and puree it until smooth before adding it to the filling.
2. What if my pie cracks while baking?
This can happen if the filling is overcooked. To prevent cracks, avoid overbaking and ensure it cools gradually.
3. How do I know when my pumpkin pie is done?
A toothpick inserted into the center should come out clean. The pie will also firm up more as it cools.
Pumpkin Pie
Ingredients
Pie Crust
- 1 piece refrigerated pie crust See notes for tips on crispier crust.
Filling
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon Use fresh spices for the best flavor.
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 large eggs
- 15 ounce can pumpkin puree Fresh pumpkin can be used instead.
- 12 ounce can evaporated milk
Instructions
Preparation
- Press the pie crust into a 9-inch pie plate and flute the edges with your thumb.
- In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and cloves.
- Add the eggs and whisk until blended.
- Add the pumpkin puree and evaporated milk, mixing until combined.
- Pour the filling into the prepared pie crust.
Baking
- Bake in a preheated 425-degree F (220-degree C) oven for 15 minutes.
- Cover the edges of the pie crust with foil or a pie shield and lower the oven temperature to 350 degrees F (175 degrees C).
- Bake for an additional 40-45 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool. Refrigerate until ready to serve.
