Pumpkin Pie Recipe

A classic autumn dessert featuring a creamy pumpkin filling spiced with warm cinnamon and nutmeg, all nestled in a flaky pie crust.
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Indulge in the comforting flavors of fall with this classic Pumpkin Pie recipe! Perfect for Thanksgiving or any family gathering, this pie features a rich and velvety pumpkin filling spiced with warm cinnamon, nutmeg, and ginger, all set in a buttery crust. It’s easy to make, and whether you’re a seasoned baker or a beginner, this pie is sure to impress your family and friends. Enjoy a slice of this timeless dessert with whipped cream or a scoop of vanilla ice cream!

Pumpkin Pie Recipe

This Pumpkin Pie is a quintessential fall dessert that embodies the flavors of the season. The silky smooth pumpkin filling is made from pureed pumpkin, combined with eggs, cream, and a blend of aromatic spices that create a warm and inviting taste. The filling is poured into a flaky pie crust and baked until set, creating a delicious contrast between the creamy filling and the crisp crust. Serve it warm or chilled, topped with freshly whipped cream for an extra special treat. It's a delightful addition to any holiday table or as a comforting dessert any time of year.

Fall Favorite Pumpkin Pie Recipe
Cooking Method: Courses: Recipe Keys: D Dessert F Fall P Pie P Pumpkin
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Prep Time 20 mins Cook Time 60 mins Rest Time 2 mins Total Time 1 hr 22 mins Difficulty: Beginner Cooking Temp: 190  °C Estimated Cost: 15 Calories: 320 kcal Best Season: Fall Dietary:
H High-Protein — The inclusion of eggs and cream provides a good source of protein. N Nut-Free — No nuts are used in this recipe which makes it safe for nut allergies V Vegetarian — This recipe contains no meat products

Ingredients

Instructions

  1. Preheat the Oven

    Preheat your oven to 190°C (375°F).

  1. Prepare the Pie Crust

    If using a store-bought crust, place it in a 9-inch pie pan. If making your own, roll out the dough and fit it into the pan. Prick the bottom with a fork.

  1. Make the Filling

    In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and well combined.

  1. Fill the Pie Crust

    Pour the pumpkin filling into the prepared pie crust, spreading it evenly.

  1. Bake the Pie

    Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted in the center comes out clean.

  1. Cool and Serve

    Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving.

Note

Storage: Leftover pumpkin pie can be stored in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature.

Customization: Feel free to adjust the spice levels to your liking. You can also add a splash of maple syrup for extra sweetness.

Serving Suggestions: Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.

Frequently Asked Questions

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Can I make the pie crust from scratch?

Yes! You can use store-bought pie crust for convenience, or make your own from scratch if you prefer a homemade touch. A simple homemade pie crust with flour, butter, and water will give your pie an extra flaky texture.

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin puree can be used in place of canned pumpkin. Simply roast or steam the pumpkin, remove the skin, and blend the flesh into a smooth puree.

How do I prevent the crust from getting soggy?

To prevent a soggy crust, you can blind bake (pre-bake) the pie crust for about 10-15 minutes before adding the pumpkin filling. This helps the crust stay crisp during baking.

Can I make this pie ahead of time?

Yes, pumpkin pie is a great make-ahead dessert. You can bake the pie a day or two in advance and store it in the refrigerator. Just let it come to room temperature before serving, or warm it slightly in the oven.

How should I store leftover pumpkin pie?

Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or foil, for up to 3-4 days. You can also freeze the pie by wrapping it tightly and placing it in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before serving.

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Petrina

Food and Mom Blogger

Hi, I’m Petrina, a mom who loves researching and creating recipes for healthy family meals. I’m passionate about finding ways to make nutritious dishes that everyone in my family can enjoy. Join me on this journey as I share delicious recipes that promote health and happiness for families!

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