why make this recipe
Pumpkin pie is a classic dessert that brings warmth and comfort, especially during the fall season. It’s a delightful way to celebrate holidays like Thanksgiving or simply enjoy a cozy evening at home. This pie has a creamy texture, spiced flavor, and a crisp crust that many love. Plus, it’s an easy recipe that you can whip up with just a few ingredients!
how to make Pumpkin Pie
Ingredients:
- 1 store-bought refrigerated pie crust (or frozen)
- 1 ¾ cups pumpkin puree (one full can)
- ¾ cup brown sugar (firmly packed)
- 3 large eggs
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 ¾ cups whole milk
Directions:
First, get your oven warmed up to 375°F (190°C) so it’s perfectly prepped for baking your pie. Next, take your store-bought pie crust and carefully press it into a 9-inch pie dish; no need to be perfect. For easy cleanup, place the pie dish on a baking tray to catch any spills.
In a big mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Then add the whole milk and give it a good whisk until everything is smooth and well blended. Make sure the eggs are fully incorporated to keep the filling silky.
Pour this luscious mixture into your crust and loosely cover the crust edges with foil to keep them from over-browning (this step is optional). Bake your pie for about 70 minutes, but start checking after 60. The filling should be mostly set with a slight jiggle in the center, which means it’s perfectly creamy inside.
Once baked, let the pie cool on a wire rack completely. This might be the toughest part! Wrap it up tightly and chill in the fridge for around 5 hours so it firms up beautifully. When it’s time to serve, cut yourself a generous slice, add some whipped cream or your favorite topping, and dive into that cozy fall flavor. Enjoy every bite!
how to serve Pumpkin Pie
Pumpkin pie is best served chilled or at room temperature. You can serve it plain, or with whipped cream on top for extra sweetness. Adding a sprinkle of cinnamon or nutmeg can enhance the flavor as well. Pair it with a warm drink like cider or coffee for a fantastic treat!
how to store Pumpkin Pie
If you have leftover pumpkin pie, you can store it in the refrigerator. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh. It will stay good in the fridge for about 3-4 days. You can also freeze the pie if you want to keep it longer; just be sure to wrap it well. It can last in the freezer for up to 2 months.
tips to make Pumpkin Pie
- If you want a firmer filling, add an extra egg to the mixture.
- Use a glass pie dish for even baking and browning.
- If you prefer a sweeter pie, you can increase the sugar by a couple of tablespoons.
- Let the pie cool completely before refrigerating, to avoid extra moisture.
variation
You can try adding different spices, like allspice or cloves, for a unique flavor. If you want a healthier option, consider using a low-fat milk or a dairy-free substitute, like almond milk, instead of whole milk.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can. Just make sure to cook and puree the pumpkin until it’s smooth.
2. Is it necessary to chill the pie before serving?
Chilling helps to firm up the filling and improves the flavor. It’s recommended!
3. Can I make pumpkin pie ahead of time?
Absolutely! You can bake it a day in advance and keep it in the fridge until you’re ready to serve.
Pumpkin Pie
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic pumpkin pie with a creamy texture and spiced flavor, perfect for fall celebrations.
Ingredients
- 1 store-bought refrigerated pie crust
- 1 ¾ cups pumpkin puree
- ¾ cup brown sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 ¾ cups whole milk
Instructions
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch pie dish and place it on a baking tray.
- In a mixing bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
- Add whole milk and whisk until smooth.
- Pour the mixture into the pie crust and optionally cover crust edges with foil.
- Bake for about 60-70 minutes until filling is mostly set.
- Let the pie cool completely on a wire rack.
- Chill in the fridge for about 5 hours before serving.
Notes
Consider serving with whipped cream and a sprinkle of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
