Perfectly Spiced Pumpkin Pie a Slice of Autumn Heaven
Recipe Introduction
Ever find yourself craving that warm, comforting taste of autumn? Honestly, me too! This pumpkin pie recipe is like a big hug in pie form.
It’s got that perfect pumpkin pie spice blend that just screams cozy nights.
A Slice of History
Did you know classic pumpkin pie is a Thanksgiving staple in America? This recipe is my take on that tradition.
It's not too hard, takes about 2 hours all in, and makes enough for 8 hungry folks.
Why This Pie?
This pie is packed with vitamin A thanks to all that pumpkin! Plus, it's the ultimate dessert to share with family.
What makes it special? I will share the secrets that will make the easy pumpkin pie recipe so special and tasty.
Ready to dive in? First, let's gather our ingredients.
The Crust Chronicles
We need flour, salt, cold butter, and ice water for the flaky pie crust recipe . Honestly, getting that crust right is half the battle. Keep everything super cold !
Filling Fantastic
Next up, pumpkin puree, sugar (both white and brown), cinnamon, ginger, cloves, nutmeg, salt, eggs, evaporated milk, and heavy cream for the pumpkin pie filling recipe .
Don't forget your pumpkin puree pie . Oh my gosh, the smell alone is divine!
Making Magic Happen
Mix it all together, pour it into your crust, and bake until it’s just set. Remember blind baking pie crust for a guaranteed crispy bottom.
A top tip, and one I've used a lot in my fall baking recipes .
From Oven to Table
Let it cool completely before slicing. A dollop of whipped cream or vanilla ice cream is a must! Perfect with a cup of tea!
Final Thoughts
So, there you have it. A homemade pumpkin pie that's easier than you think! Give it a go, and let me know what you think. Enjoy your Thanksgiving dessert recipes !
Ingredients & Equipment: Let's Get Baking!
Ready to bake the best pumpkin pie recipe ever? I'm serious! Let's gather our bits and bobs first. I always reckon a well stocked kitchen is half the battle.
This homemade pumpkin pie will be epic!
Main Ingredients: The Stars of the Show
Alright, listen up, buttercup! Precision is key, so let's get these amounts nailed down.
- Dough:
- All-purpose flour: 1 ¼ cups (156g) . Plain flour, nothing fancy.
- Salt: ½ teaspoon (2.5g) . Just your regular table salt.
- Unsalted butter: ½ cup (113g) . Ice cold! I'm talking straight from-the-fridge cold.
- Ice water: 4-6 tablespoons (60-90ml) . Add it slowly, a bit at a time.
- Filling:
- Pumpkin puree: 1 (15-ounce/425g) can . Not pumpkin pie filling, mind you. Just pure pumpkin.
- Granulated sugar: ¾ cup (150g) . The standard white stuff.
- Packed light brown sugar: ½ cup (100g) . Make sure it's soft and squishy.
- Ground cinnamon: 1 teaspoon (5ml) . Essential for that pumpkin pie spice blend !
- Ground ginger: ½ teaspoon (2.5ml) . Adds a bit of warmth.
- Ground cloves: ¼ teaspoon (1.25ml) . Careful, it's strong!
- Ground nutmeg: ¼ teaspoon (1.25ml) . My favorite!
- Salt: ½ teaspoon (2.5ml) . A pinch enhances the sweetness.
- Large eggs: 3 . Free range if you can!
- Evaporated milk: 1 cup (240ml) . Gives it that creamy texture.
- Heavy cream: ½ cup (120ml) . For richness!
If your butter is too warm the pastry becomes dense. Make sure you buy good quality pumpkin puree, nothing watery! It should be thick and vibrant orange in colour.
Honestly, that makes all the difference!
Seasoning Notes: Spicing Things Up!
- Essential spices : Cinnamon, ginger, cloves, and nutmeg. This is basically pumpkin pie spice blend gold, but you can tweak it to your taste.
- Flavor enhancers : A tiny pinch of allspice? Go on then! A drop of vanilla extract? Yes, please!
- Quick swaps : No cloves? A bit more cinnamon and ginger will do in a pinch.
That easy pumpkin pie recipe is all about the spice blend! Trust me.
Equipment Needed: Keep it Simple
Here's what you'll need to pull off this cracking classic pumpkin pie :
- 9 inch pie plate. Glass or ceramic is best.
- Rolling pin. For rolling out that flaky pie crust recipe .
- Plastic wrap. For chilling the dough.
- Mixing bowls. One for the dough, one for the filling.
- Measuring cups and spoons. Accuracy is key!
- Whisk. For smooth fillings.
- Optional: Stand mixer (for the dough), pie weights (for blind baking pie crust ).
Don't have pie weights? Dried beans work just as well. Honestly, don't stress too much about fancy equipment.
Time to get baking those fall baking recipes! This is a perfect addition to your Thanksgiving dessert recipes. I'm telling you, once you taste this pumpkin puree pie , you'll be making it every autumn!
Right then, let’s talk pumpkin pie recipe . Honestly, who doesn't love a slice of that autumnal goodness? It's like a warm hug on a chilly day.
This is going to be awesome.
Conquering the Pumpkin Pie: Your step-by-step Guide
Prep Like a Pro, Bake Like a Boss
First things first, get your mise en place sorted. Chop that butter super cold. Measure everything out. Trust me, it saves a headache later.
This helps make the homemade pumpkin pie process much smoother. Also, pop the butter in the freezer for 10- 15 minutes ! It makes it even better!
Let’s Get Cracking (The Crust, That Is!)
- Dough Time: Mix 1 1/4 cups flour and 1/2 teaspoon salt. Cut in 1/2 cup of super cold butter, till crumbly.
- Water Works: Add 4-6 tablespoons ice water slowly until the dough just comes together. Don't overmix.
- Chill Out: Flatten into a disc. Wrap it. Chill it for at least 1 hour . No cheating!
- Filling Fun: Whisk 1 (15-ounce) can pumpkin puree, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
- Wet Mix: Add 3 eggs, 1 cup evaporated milk, and 1/2 cup heavy cream. Whisk till smooth.
- Roll & Fill: Roll out the dough. Place in a 9 inch pie plate. Pour in the pumpkin pie filling recipe .
- Bake Away: Bake at 350° F ( 175° C) for 50- 60 minutes . It should jiggle slightly.
- Cool Down: Let it cool completely. This is crucial!
Pro Tips for a Pie that Wows
- Blind Bake: For a truly amazing flaky pie crust recipe , blind bake your crust for 15 minutes at 375° F ( 190° C) with pie weights.
- Spice It Up: Make your own pumpkin pie spice blend ! It tastes so much fresher. A blend of cinnamon, ginger, nutmeg, and cloves will bring a beautiful warmth.
- Don't Overbake: Watch it like a hawk. Overbaking causes cracks.
Right then, go on, get baking! And remember, even if it’s a classic pumpkin pie or a total kitchen fail, you still get to eat it. Enjoy!
Recipe Notes for Your Perfectly Spiced Pumpkin Pie
Right then, let's talk about the little things that can make or break your pumpkin pie recipe . honestly, it's the details that elevate it from "meh" to "Oh my gosh, this is amazing!".
I've made my fair share of pumpkin pies. You know? There's always something to learn.
Plating and Presentation: Making it Look and Taste Amazing
Okay, so the taste is obviously key. We all know that. But presentation? It’s a big deal. A simple dusting of icing sugar can make a world of difference.
Think about a swirl of whipped cream with a sprinkle of cinnamon. Fancy, right? Or, go rustic. Serve a slice with a scoop of vanilla ice cream and a drizzle of maple syrup.
It is like you are serving Thanksgiving dessert recipes year round. You could even add some pumpkin pie spice blend to the cream, too! Trust me, it's delish! As for drinks, a warm mug of spiced cider is always a winner.
Storage Tips: Keeping it Fresh
Storing classic pumpkin pie is actually fairly simple. If you have any leftovers. Pop it in the fridge. Cover it well with cling film or foil.
It'll keep for about 3-4 days. Freezing? Yeah, you can freeze it. But the texture might change a bit. The crust could get a little soggy.
My advice? Eat it fresh! I mean, who needs an excuse to have another slice? To reheat, just pop it in the oven at 300° F ( 150° C) for about 10- 15 minutes.
Or, if you're like me, just eat it cold straight from the fridge. Shhh, don't tell anyone!
Variations: Making it Your Own
Fancy a little twist? How about a splash of bourbon in the filling? It adds a lovely warmth. For a dietary change you could make a gluten-free homemade pumpkin pie .
Use a gluten-free flour blend for the crust and you will be golden. Or, embrace the seasons! This fall baking recipes can be adapted to so many holidays.
Instead of classic spices, maybe add a little cardamom or star anise for a more exotic flavour. Honestly, the possibilities are endless.
Nutrition Basics: A Little Bit of Goodness
Look, it's pie. It's not exactly health food! But pumpkin does have some good stuff in it. It's packed with Vitamin A.
Which is great for your skin. Each slice is around 350-400 calories. Just something to keep in mind.
So there you have it. A few extra pointers to make your easy pumpkin pie recipe absolutely perfect. Get baking! You'll be a pie pro in no time.
Frequently Asked Questions
Why did my pumpkin pie crack? Is there anything I can do to prevent this happening next time I bake my pumpkin pie recipe?
Cracked pumpkin pie is a common baking woe! It usually happens due to overbaking or rapid temperature changes. To prevent cracks, make sure you don't overbake the pie; it should still have a slight jiggle in the center. Cool the pie gradually on a wire rack rather than putting it straight into the fridge.
Help! My pumpkin pie has a soggy bottom! How do I avoid a soggy crust with this pumpkin pie recipe?
No one wants a soggy bottom! The secret weapon is blind baking your crust. Line the unbaked crust with parchment paper, fill with pie weights or dried beans, and bake for about 15 minutes before adding the filling.
This pre-baking step helps the crust to set and prevents it from soaking up the moisture from the pumpkin filling. Also, make sure your oven is preheated correctly before baking!
Can I make pumpkin pie ahead of time? How long will it last?
Absolutely! Pumpkin pie is a great make-ahead dessert, especially handy around the holidays. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container and refrigerate for up to 3-4 days. Just like a good cup of tea, it's even better the next day!
Can I freeze my pumpkin pie?
Yes, you can! To freeze pumpkin pie, wrap it very well in plastic wrap, then in foil, to prevent freezer burn. It can be frozen for up to 1-2 months. Thaw it overnight in the refrigerator before serving. It may affect the texture of the crust slightly, but it's still a delicious way to enjoy pumpkin pie later!
Can I use pumpkin pie filling instead of pumpkin puree for this pumpkin pie recipe?
It's best to avoid pumpkin pie filling, because it already contains spices and sugar. If you use this instead of pumpkin puree, your pumpkin pie recipe will be far too sweet and may not have the correct consistency.
Stick with 100% pumpkin puree (canned is fine!) so you can control the sweetness and spice levels yourself.
Perfectly Spiced Pumpkin Pie A Slice Of Autumn H
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 375 |
|---|---|
| Fat | 22.5g |
| Fiber | 2.5g |
