Pumpkin Pie

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There’s something magical about the aroma of pumpkin pie baking in the oven. With its creamy, spiced filling and buttery crust, this classic dessert has become a staple of holiday tables and cozy gatherings. Whether you’re a seasoned baker or a beginner, this foolproof pumpkin pie recipe will impress your guests and become a favorite tradition.

How to Make Pumpkin Pie

Pumpkin pie is surprisingly simple to prepare. With a few basic ingredients and straightforward steps, you’ll create a rich, flavorful dessert that embodies the warmth of fall spices. Let’s dive in!

Step-by-Step Instructions

  1. Prepare the Crust: Roll out your pie dough and fit it into a 9-inch pie pan. Trim and crimp the edges, then refrigerate for 30 minutes.
  2. Preheat the Oven: Bring your oven up to 425°F (220°C).
  3. Make the Filling: In a mixing bowl, whisk together pumpkin puree, eggs, sugar, spices, and evaporated milk until smooth.
  4. Assemble: Pour the filling into the chilled pie crust, smoothing the top with a spatula.
  5. Bake: Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes. The pie is done when the center is slightly jiggly but set.
  6. Cool and Serve: Let the pie cool entirely before cutting into it. Garnish with whipped cream or a scoop of vanilla ice cream.
Pumpkin Pie

Pumpkin Pie

Servings

8

servings
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  • 1 9-inch pie crust (store-bought or homemade)
    1 can (15 oz) pumpkin puree
    2 large eggs
    3/4 cup granulated sugar
    1/2 tsp salt
    1 tsp ground cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground cloves
    1 can (12 oz) evaporated milk

Directions

  • Flatten the pie crust and place it into a 9-inch pie pan. Trim and crimp the edges, then chill for 30 minutes.
  • Bring your oven up to 425°F (220°C).
  • In a large bowl, whisk together pumpkin puree, eggs, sugar, salt, cinnamon, ginger, cloves, and evaporated milk until smooth.
  • Transfer the filling into the cooled crust and spread it evenly on top.
  • Bake for 15 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for 40-50 minutes, until the center is set.
  • Let the pie cool completely before serving.

FAQ

Q: Is it possible to use fresh pumpkin instead of canned puree?
A: Absolutely! Roast and puree fresh pumpkin for a homemade flavor. Be sure to drain excess moisture for the best texture.

Q: How can I tell when the pie is finished baking?
A: The pie is ready when the center is slightly jiggly but mostly set. It will firm up as it cools.

Q: Is it possible to prepare pumpkin pie in advance?
A: Absolutely. Pumpkin pie can be prepared a day ahead and kept in the refrigerator.

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