Pumpkin Pie Recipe – Classic Fall Dessert

Pumpkin Pie Recipe – Pumpkin Pie is a sweet and delicious dessert that people like, especially in the fall and in thanksgiving. It is made with soft pumpkin, eggs, sugar and spices such as cinnamon and nutmeg. These materials are mixed together and inserted into a pie crust, then baked to the firm.

The pie is soft and smooth inward with a golden crust on the outside. Many people like to eat it with a wheeled cream at the top. Pumpkin pie is hot and sweet scent, and it tastes even better. It is a favorite dessert for families and easy to make at home.

Pumpkin Pie Recipe

Pumpkin pie is the final decline sweet, a warm and comfortable piece of seasonal tradition. Love is loved by generations, it is an attraction of thanks in the United States and a popular treatment whenever the leaves begin to fall. Filling silk pumpkin rich in cinnamon, nutmeg, ginger and cloves with autumn spices, is located in a crisp, butter crust. A doll of wheeled cream or a scoop of vanilla ice cream is served, pumpkin pie is both indifferent and timeless. Whether you are cooking your first pie or refining your baking skills, this pumpkin pie recipe provides everything that is necessary to make a pie that is completely spicy, creamy and correct. With straight materials and a silly method, you will master this holiday preferred in a short time

Pumpkin Pie Recipe

With straight materials and a silly method, you will master this holiday preferred in a short time

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 320 kcal

Equipment

• 1 9-inch pie dish
• 1 Mixing bowls
• 1 Whisk or electric hand mixer
• 1 Measuring cups and spoons
• 1 Rubber spatula
• 1 Cooling rack
• 1 Oven
• 1 Rolling pin

Ingredients

  

• 1 can pure pumpkin puree
• ¾ cup packed brown sugar
• 2 large eggs
• 1 can evaporated milk
• 1 ½ tbsp ground cinnamon
• ½ tbsp ground nutmeg
• ½ tbsp ground ginger
• ¼ tbsp ground cloves
• ½ tbsp salt
• 1 tbsp vanilla extract

For the Pie Crust:

• 1 unbaked 9-inch pie crust

Instructions

 

• Preheat the ovenPreheat your oven at 425 ° F (220 ° C). Keep your oven rack in the lower third to help cook the bottom crust evenly.
• Prepare Pie CrustIf using a homemade crust, roll it on the surface of a dough and transfer it to a 9 -inch pie dish. Gently press it into the dish and reduce the edges. When you prepare to fill, chill in the fridge.
• FillingIn a large bowl, mix pumpkin puree and brown sugar together until smooth. Add eggs and mix until completely combined. Stir in the vaporing milk, vanilla extracts, spices (cinnamon, nutmeg, ginger, cloves), and salt. Until everything is smooth and well mixed.
• Fill Pie CrustAdd the pumpkin filling in the prepared pie crust. Use a rubber spatula to lubricate the top if necessary.
• Bake PieBake at 425 ° F for 15 minutes. Then reduce the temperature to 350 ° F (175 ° C) and bake for another 40–45 minutes, or until the knife inserted near the center is mostly cleaned. The center should be slightly jiggle but not wet.
• Completely cooledRemove the pie from the oven and place it on a wire rack to cool it for at least 2 hours. This allows to be completely set before filling the time to rest.
• Serve or coldServe at room temperature or chill in the refrigerator. Serve top or plain with whipped cream - it's delicious

Notes

Utilize unadulterated pumpkin puree, not the pumpkin pie blend. It gives you full control over sweetness and flavors.

On the off chance that you need a fresh underneath, heat the outside for 10 minutes daze.

Cover outside edges with thwart or pie shield on the off chance that they are brown exceptionally rapidly.

Put a cut close the center and check the gift - it ought to generally come out.

Cool totally some time recently cutting to permit the custard to be set.

Keyword Pumpkin Pie Recipe

Pumpkin Pie Nutrition

Flavour Profile of Pumpkin Pie Recipe

1. Warm and spicy –

• Cinnamon, nutmeg, ginger and clove feature for the heat of the classic autumn.

2. Sweet and soil –

• balanced sweetness with pumpkin puree’s natural soil taste.

3. Smooth and custard-

• like melting in creamy texture-mouth.

4. Butter crust –

• flaky, golden crust adds prosperity and a minor crunch.

5. Mild tang –

• a subtle tang with a wasolated milk or dairy that balances sweetness.

FAQs

Q. Can I use fresh pumpkin instead of canned pumpkin?

A. Yes, you can use fresh pumpkin puree. Just fry and make sure to stress any excess liquid for puree sugar pumpkin, and the right texture.

Q. Why did my pumpkin pie to the top?

A. Cracks are usually formed when the pie overbake or cools very quickly. Bake the center until the center becomes slightly jiggle and let it cool down slowly.

Q. Can I make a premature pumpkin pie?

A. Absolutely! The pumpkin pie stores well and can be made a day or two in advance. Keep it refrigerated until service.

Q. How do I know when the pie is cooking?

A. Put a knife about an inch from the center – if it turns out clean, the pie is ready. The center should still have a minor waver.

Q. Can I freeze pumpkin pie?

A. Yes, bake and cool it completely, then wrap it tightly and freeze for 2 months. Melting overnight in the fridge before serving

Lauren Kossack

Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.

What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.