There’s something irresistibly nostalgic about pumpkin pie. It’s a symbol of festive gatherings and cozy evenings, a dessert that feels both comforting and celebratory. Today, I’m excited to share a classic pumpkin pie recipe with a small twist that will make your next slice even more delicious.

Whether you’re gearing up for Thanksgiving or simply in the mood for a seasonal treat, this recipe promises to deliver rich, spiced flavors that epitomize the essence of fall. So tie on your apron, and let’s dive into the sweet world of pumpkin pie!

Ingredients Needed for This Recipe

1 can (15 oz) pumpkin puree – Make sure it’s pure pumpkin for the best flavor, not pumpkin pie filling.

1 can (12 oz) evaporated milk – This will give the pie a rich, creamy texture.
3/4 cup granulated sugar
1/2 teaspoon salt

2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves – These spices are the quintessence of pumpkin pie’s signature flavor.

2 large eggs
1 unbaked 9-inch (deep dish) pie crust – Homemade or store-bought, depending on your preference and time constraints.
Whipped cream (optional, for serving)

Instructions for Making Pumpkin Pie

Preheat your oven to 425°F (220°C). This high initial temperature will help the crust to start cooking quickly, reducing sogginess.
Mix the filling ingredients: In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, salt, cinnamon, ginger, and cloves. Add the eggs and whisk until well blended. Ensure that the mixture is smooth and well incorporated.
Prepare the pie crust: Unroll your pie crust into your pie dish. Crimp the edges decoratively, if desired. This not only looks good but also helps to hold the crust’s shape as it bakes.

Add the filling: Pour the pumpkin mixture into the crust. Be careful not to overfill; you might not need all the filling depending on the depth of your pie dish.
Bake the pie: Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. After 15 minutes, reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes. The pie is done when a knife inserted near the center comes out clean.
Cool and serve: Allow the pie to cool on a wire rack for at least 2 hours. This helps the filling set properly. Serve at room temperature or chilled, topped with a dollop of whipped cream if desired.

Tips for Perfecting the Recipe

Choose the Right Pumpkin: While canned pumpkin is the convenient and preferred option for its consistency and flavor, choosing the right brand can make a difference. Look for brands that offer 100% pure pumpkin with no additives.

Fresh Spices: The key to the vibrant flavor in a pumpkin pie lies in the spices. Using fresh, high-quality ground cinnamon, ginger, and cloves can significantly enhance the taste. If you’re feeling adventurous, consider grinding the spices yourself.

Blind Bake the Crust: To prevent a soggy bottom, consider blind baking your crust before adding the filling. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for about 10 minutes. This will help to set the crust and keep it crispy.

Mixing Matters: When combining your filling, ensure that you whisk the mixture until smooth and homogenous. Avoid overmixing once you’ve added the eggs, as this can incorporate too much air and cause the pie to puff up and crack.

Oven Calibration: Oven temperatures can vary, so using an oven thermometer might be a good idea to ensure your baking temperature is accurate. The initial high heat helps set the crust, but the lower temperature cooks the filling evenly without burning the edges.

Cool Gradually: Let the pie cool in the oven with the door slightly open after turning off the heat. This gradual cooling helps prevent cracks from forming on the surface.

Decorative Flair: For an extra touch of elegance, you can use small cookie cutters to make decorative pie crust designs like leaves or pumpkins from leftover dough. Arrange these on the edges or on top of the pie before baking.

Serving Suggestions

Whipped Cream: A classic choice, serve each slice with a generous dollop of whipped cream. You can sweeten your cream with a bit of sugar and vanilla extract for added flavor.

Ice Cream: A scoop of vanilla ice cream on the side of a warm slice of pumpkin pie is a delightful treat. The contrast between the warm pie and cold ice cream is irresistible.

Warm Spices: Sprinkle a little cinnamon or nutmeg on top of the whipped cream for a boost of spice that complements the pie.

Nut Topping: For a crunchy texture, sprinkle chopped pecans or walnuts on top before serving.

Caramel Sauce: Drizzle caramel sauce over the pie to add a rich, sweet finish that pairs beautifully with the spices.

Storage Tips

Cool Completely: Before storing, allow the pie to cool completely at room temperature. This prevents condensation from forming under the cover, which could make the crust soggy.

Refrigerate: Pumpkin pie should be stored in the refrigerator. Cover the pie loosely with aluminum foil or plastic wrap. This will keep the pie fresh for up to four days.

Freeze for Longer Storage: If you need to store the pie for longer, pumpkin pie freezes well. Wrap the pie tightly with aluminum foil or plastic wrap, then place it in a heavy-duty freezer bag. Freeze for up to two months for best quality. Thaw in the refrigerator overnight before serving.

Serving After Storage: When ready to serve, you can reheat refrigerated or thawed pie in a 350°F oven for about 10 minutes to bring back a bit of crispness to the crust and warmth to the filling.

Frequently Asked Questions

Can I make pumpkin pie without evaporated milk? Yes, you can substitute evaporated milk with an equal amount of heavy cream, half-and-half, or a dairy-free alternative like coconut milk.

How do I know when the pumpkin pie is done baking? The pie should be slightly jiggly in the center (about the size of a silver dollar) when you remove it from the oven. It will continue to set as it cools.

Can I use a store-bought crust? Absolutely, a pre-made pie crust is a great time-saver and can be just as delicious as homemade. Just be sure to follow the blind baking tip if you choose this route.

What can I do to prevent my pie crust from burning? If you notice the edges of your crust browning too quickly, cover them with strips of aluminum foil or a pie shield midway through baking.

Is it better to use canned pumpkin or fresh pumpkin? Canned pumpkin is generally preferred for its consistent texture and flavor, but fresh pumpkin can be used if cooked and strained to achieve a smooth, puree-like consistency.

Pumpkin Pie

Whether you're gearing up for Thanksgiving or simply in the mood for a seasonal treat, this recipe promises to deliver rich.

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Ingredients

1 can 15 oz pumpkin puree – Make sure it’s pure pumpkin for the best flavor, not pumpkin pie filling.
1 can 12 oz evaporated milk – This will give the pie a rich, creamy texture.
3/4 cup granulated sugar

1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger

1/2 teaspoon ground cloves – These spices are the quintessence of pumpkin pie’s signature flavor.
2 large eggs
1 unbaked 9-inch deep dish pie crust – Homemade or store-bought, depending on your preference and time constraints.

Whipped cream optional, for serving

Instructions

Preheat your oven to 425°F (220°C). This high initial temperature will help the crust to start cooking quickly, reducing sogginess.
Mix the filling ingredients: In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, salt, cinnamon, ginger, and cloves. Add the eggs and whisk until well blended. Ensure that the mixture is smooth and well incorporated.

Prepare the pie crust: Unroll your pie crust into your pie dish. Crimp the edges decoratively, if desired. This not only looks good but also helps to hold the crust’s shape as it bakes.
Add the filling: Pour the pumpkin mixture into the crust. Be careful not to overfill; you might not need all the filling depending on the depth of your pie dish.
Bake the pie: Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. After 15 minutes, reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes. The pie is done when a knife inserted near the center comes out clean.

Cool and serve: Allow the pie to cool on a wire rack for at least 2 hours. This helps the filling set properly. Serve at room temperature or chilled, topped with a dollop of whipped cream if desired.