Classic Pumpkin Pie

Embrace the essence of autumn with this classic Pumpkin Pie. Its silky, spiced pumpkin custard filling is perfectly complemented by a buttery, flaky pastry crust, making it the quintessential dessert for Thanksgiving or any cozy gathering. This recipe guides you to a perfect pie, every time, with a rich flavor that tastes like home.

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The secret to this pie's creamy texture and rich flavor lies in a simple combination of pure pumpkin purée, evaporated milk, and classic autumn spices. Whether you use a homemade or store-bought crust, you're just a few steps away from a delicious dessert that will fill your home with a wonderful aroma.

Ingredients

• Pie Crust
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• Pumpkin Filling
• 425 g (15 oz) canned pumpkin purée (not pumpkin pie filling)
• 150 g (3/4 cup) packed light brown sugar
• 2 large eggs
• 240 ml (1 cup) evaporated milk
• 60 ml (1/4 cup) heavy cream
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp pure vanilla extract

Instructions

Step 1

Preheat the oven to 220°C (425°F). Place the oven rack on the lower third position.

Step 2

Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill in the refrigerator while preparing the filling.

Step 3

In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.

Step 4

Pour the filling into the prepared pie crust.

Step 5

Bake at 220°C (425°F) for 15 minutes. Then reduce the oven temperature to 175°C (350°F) and continue baking for 40 minutes, or until the center is just set with a slight jiggle.

Step 6

Remove from the oven and cool completely on a wire rack, at least 2 hours, before slicing.

Step 7

Serve plain or with whipped cream.

Zusatztipps für die Zubereitung

For the best results, it is crucial to use pure pumpkin purée, not the pre-sweetened and spiced pumpkin pie filling, as this allows you to control the flavor and sweetness. This pie can also be prepared a day in advance; simply bake as directed, let it cool completely, and then store it covered in the refrigerator.

Varianten und Anpassungen

Feel free to customize the spice blend by adding a pinch of allspice for extra warmth. For a dairy-free alternative, you can replace the heavy cream with an equal amount of full-fat coconut cream, which adds a subtle, complementary flavor to the pumpkin.

Serviervorschläge

This pumpkin pie is delicious served on its own, allowing the spiced filling to shine. For a classic presentation, top each slice with a generous dollop of freshly whipped cream just before serving. It can be enjoyed slightly warm or at room temperature.

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With its beautiful golden crust and creamy, aromatic center, this homemade Pumpkin Pie is a heartwarming treat that captures the spirit of the season. Enjoy sharing this simple yet elegant dessert with your loved ones.

Recipe FAQs

→ Can I use fresh pumpkin instead of canned?

Yes, roast and purée fresh sugar pumpkins until smooth. Drain excess liquid before using to match the consistency of canned purée.

→ How do I know when the pie is done baking?

The center should be set with a slight jiggle, similar to gelatin. It will continue firming as it cools. A knife inserted near the edge should come out clean.

→ Why did my pie crack?

Overbaking causes cracks. Remove from the oven when the center still wobbles slightly. Cooling too quickly can also create cracks, so let it cool gradually at room temperature.

→ Can I make this dairy-free?

Substitute coconut cream or full-fat coconut milk for the evaporated milk and heavy cream. The texture remains wonderfully creamy with a subtle coconut note.

→ How long should the pie cool before serving?

Allow at least 2 hours of cooling time at room temperature. This sets the filling properly. For best results, refrigerate overnight and serve chilled or bring to room temperature before slicing.

→ What's the difference between pumpkin purée and pie filling?

Pumpkin purée is 100% pure pumpkin. Pie filling contains added sugar and spices, which would alter the balance of this carefully spiced dessert.