Enjoy the comforting flavors of fall with this Easy Pumpkin Pie recipe! Featuring a smooth, spiced pumpkin filling and a flaky crust, this classic dessert is perfect for holiday gatherings and captures the essence of autumn in every bite. Easy to prepare, it’s sure to be a hit at your Thanksgiving table!
Ingredients:
1 unbaked 9-inch pie crust (homemade or store-bought)
1 can (15 oz) pumpkin purée
3/4 cup granulated sugar
1 can (12 oz) evaporated milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Directions:
Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This initial high temperature helps set the crust beautifully.
Prepare the Filling: In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until the mixture is smooth and well combined.
Pour into Crust: Carefully pour the pumpkin filling into the unbaked pie crust, spreading it evenly for uniform baking.
Bake the Pie: Place the pie on a baking sheet (to catch any drips) and bake at 425°F (220°C) for 15 minutes. Afterward, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool and Serve: Once baked, allow the pie to cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream for an extra touch of indulgence!
Serving Tips:
Perfect Toppings: Add a dollop of freshly whipped cream or vanilla ice cream to each slice for a delightful contrast to the spiced filling. You can sprinkle a bit of cinnamon or nutmeg on top of the whipped cream for extra flavor.
Slicing: For clean slices, make sure the pie has cooled completely for at least two hours. Use a sharp knife dipped in hot water, wiping it clean between each cut.
Serving Temperature: Pumpkin pie is best served slightly chilled or at room temperature. Avoid serving it straight from the fridge to allow the flavors to come through.
Storage Tips:
Refrigerate: After cooling, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.
Freeze for Later: Pumpkin pie freezes very well. To freeze, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 1 month. When ready to serve, thaw the pie overnight in the refrigerator.
Reheating: For a warm slice, microwave individual servings for about 10-15 seconds or warm in an oven at 300°F (150°C) for 10 minutes. Avoid reheating the entire pie to prevent the crust from becoming soggy.
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FAQs:
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin! To do so, you’ll need to cook and puree the pumpkin first. Cut a sugar pumpkin in half, remove the seeds, and roast it at 350°F (175°C) for about 45 minutes or until tender. Scoop out the flesh and blend it until smooth. You’ll need about 2 cups of fresh pumpkin puree for this recipe.
How do I know when my pumpkin pie is done baking?
To check for doneness, insert a knife or toothpick near the center of the pie. If it comes out mostly clean (a few moist crumbs are fine), the pie is ready. The filling should also be set and slightly puffed around the edges.
Can I make this pumpkin pie recipe gluten-free?
Absolutely! To make a gluten-free pumpkin pie, simply use a gluten-free pie crust, which you can find at many grocery stores or make from scratch using gluten-free flour blends. The filling is naturally gluten-free.
How should I store leftover pumpkin pie?
After the pie has cooled completely, cover it with plastic wrap or aluminum foil and refrigerate it. It will stay fresh for 3-4 days. If you want to keep it longer, you can freeze it (wrapped tightly) for up to a month. Just remember to thaw it in the refrigerator overnight before serving.
Conclusion:
This Easy Pumpkin Pie is not only a fantastic dessert to celebrate the season, but it’s also an opportunity to create cherished memories with family and friends. Whether it’s your first time baking a pie or you’re a seasoned pro, this recipe will become a favorite in your holiday repertoire. Serve it at your next gathering and watch as it disappears slice by slice!
📖 Recipe:
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Easy Pumpkin Pie
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
There’s something special about the aroma of pumpkin pie baking in the oven. This easy pumpkin pie recipe brings together a rich, smooth, spiced filling and a golden, flaky crust to create the perfect holiday dessert. Ideal for Thanksgiving or any fall gathering, this classic dessert is simple to make yet full of the cozy flavors we crave during the season. Whether you’re a seasoned baker or a beginner, this recipe will help you create a show-stopping pumpkin pie that everyone will love.
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
1 can (15 oz) pumpkin purée
1 can (12 oz) evaporated milk
3/4 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
- Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly.
- Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.
Notes
For the best flavor, allow the pie to cool completely before slicing.
You can cover the crust edges with foil if they brown too quickly during baking.
This pie can be made ahead of time and stored in the refrigerator for up to 3-4 days or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 slices
- Calories: 250 kcal per slice
