Pumpkin Pie is a classic dessert that embodies the flavors of fall. With its creamy, spiced filling and flaky crust, this pie is a staple for Thanksgiving and other festive occasions. The combination of pumpkin, warm spices, and a buttery crust makes it a comforting and delicious treat.
Ingredients List
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/2 cup unsalted butter (cold and cubed)
- 4-5 tablespoons ice water
For the Pumpkin Filling
- 1 can (15 ounces) pure pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 can (12 ounces) evaporated milk
For Garnish (Optional)
- Whipped cream
- Ground cinnamon or nutmeg
Timing
Preparing Pumpkin Pie takes about 30 minutes for prep, 45-50 minutes for baking, plus cooling time, totaling approximately 2 hours.
Step-by-Step Instructions
Step 1: Make the Pie Crust
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, salt, and sugar.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Chill Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
- Preheat Oven: Preheat your oven to 425°F (220°C).
Step 3: Roll Out and Blind Bake the Crust
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish and trim any excess dough hanging over the edges.
- Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-10 minutes until lightly golden. Let it cool.
Step 4: Prepare the Pumpkin Filling
- Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and evaporated milk. Whisk until smooth and well combined.
Step 5: Assemble the Pie
- Pour Filling: Pour the pumpkin filling into the cooled pie crust, spreading it evenly.
Step 6: Bake the Pie
- Bake: Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted in 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.
Step 7: Serve
- Garnish: Before serving, top with whipped cream and a sprinkle of cinnamon or nutmeg if desired.
- Enjoy: Slice the pie and enjoy the comforting flavors of pumpkin and spices!
Nutritional Information
Here’s a quick glance at the nutritional profile of Pumpkin Pie (per slice, assuming 8 slices):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 4g |
| Fat | 14g |
| Carbohydrates | 48g |
| Fiber | 2g |
Tips for Customization
- Spice Variations: Adjust the spices to your taste; add more cinnamon or try a pinch of cardamom for extra warmth.
- Sweetener Options: Substitute granulated sugar with brown sugar or maple syrup for a different flavor profile.
- Crust Variations: Use a pre-made pie crust or a graham cracker crust for a quicker option.
Storing Tips for the Recipe
Pumpkin Pie can be stored in the refrigerator for up to 3-4 days. Cover it with plastic wrap or foil to keep it fresh. It can also be frozen for up to 2 months; just make sure to wrap it tightly.
Conclusion
With its rich flavors and creamy texture, Pumpkin Pie is a timeless dessert that brings warmth and joy to any gathering. Enjoy this classic treat during the fall season or whenever you crave a slice of comfort!
FAQs
Can I make the pie crust ahead of time?
Yes! The pie crust can be made and refrigerated for up to 2 days before rolling out and baking.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Roast and puree the pumpkin, then measure out 1 3/4 cups for the filling.
What can I serve with this pie?
This pie pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Pumpkin Pie Recipe
Ingredients
- For the Pie Crust
- • 1 1/4 cups all-purpose flour
- • 1/4 teaspoon salt
- • 1/4 teaspoon granulated sugar
- • 1/2 cup unsalted butter (cold and cubed)
- • 4-5 tablespoons ice water
- For the Pumpkin Filling
- • 1 can (15 ounces) pure pumpkin puree
- • 3/4 cup granulated sugar
- • 1 teaspoon ground cinnamon
- • 1/2 teaspoon ground ginger
- • 1/4 teaspoon ground nutmeg
- • 1/4 teaspoon ground cloves
- • 1/2 teaspoon salt
- • 3 large eggs
- • 1 can (12 ounces) evaporated milk
- For Garnish (Optional)
- • Whipped cream
- • Ground cinnamon or nutmeg
Instructions
Step 1: Make the Pie Crust
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, salt, and sugar.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Chill Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
- Preheat Oven: Preheat your oven to 425°F (220°C).
Step 3: Roll Out and Blind Bake the Crust
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish and trim any excess dough hanging over the edges.
- Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-10 minutes until lightly golden. Let it cool.
Step 4: Prepare the Pumpkin Filling
- Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and evaporated milk. Whisk until smooth and well combined.
Step 5: Assemble the Pie
- Pour Filling: Pour the pumpkin filling into the cooled pie crust, spreading it evenly.
Step 6: Bake the Pie
- Bake: Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted in 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.
Step 7: Serve
- Garnish: Before serving, top with whipped cream and a sprinkle of cinnamon or nutmeg if desired.
- Enjoy: Slice the pie and enjoy the comforting flavors of pumpkin and spices!
