Pumpkin Pie Recipe
User Reviews
5
Pumpkin Pie Recipe
Description
The recipe calls for a standard 9-inch pie crust, either homemade or store-bought, lined in a pie dish and chilled before filling. The filling consists of canned pumpkin puree mixed with light brown sugar and a warming mixture of cinnamon, ginger, nutmeg, cloves, and salt. Evaporated milk and room-temperature eggs are whisked in to create a smooth custard.
After preheating the oven and briefly baking the filled pie at a high temperature, the heat is reduced to gently cook the filling through. The pie is baked until the filling is puffed and slightly jiggly in the center, ensuring a creamy but set texture. Once cooled, it can be refrigerated before serving.
This pie is best served chilled and makes an excellent seasonal dessert. Optional techniques like blind baking the crust contribute to a crisper shell, and homemade whipped cream is a common accompaniment.
Using canned pumpkin puree brands like Libby's yields a thicker, richly colored filling; other brands may be thinner and lighter, requiring adjustments such as blotting excess moisture. Eggs should be at room temperature for optimal blending. Pie dough can be frozen and thawed up to three months in advance. For a richer filling, warming the pumpkin and spices before mixing with warm cream and eggs enhances depth of flavor.
Ingredients
- 1 (9-inch) pie crust homemade or store-bought
- ¾ cup light brown sugar 165g, packed
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
- 1 (15-ounce/425g) can pumpkin puree
- 1 (12-ounce/354ml) can evaporated milk
- 3 large egg room temperature
Instructions
- If using a homemade pie crust or sheets of store-bought crust, line a 9-inch pie dish with dough and crimp edges. Chill the crust until ready to use (see notes about blind baking).
- Preheat the oven to 400F.
- In a large mixing bowl, whisk together the sugar, spices, and salt. Add the pumpkin, milk, and eggs, and whisk until well combined. Pour into the pie shell. (You can brush the edges of the pie crust with an egg wash, if desired.)
- Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken, about 40 minutes. Remove from the oven and let cool completely on a wire rack. If making ahead, cover and refrigerate for up to 2 days before serving.
Notes
- Blind-bake homemade pie crusts for a crisp shell by chilling, lining with parchment and weights, then baking at 425°F for 15 minutes.
- Store-bought pie crusts typically do not require blind baking before filling.
- Choose a thick, richly colored canned pumpkin puree like Libby's for best consistency; other brands may require blotting excess moisture.
- Room-temperature eggs blend more evenly; bring refrigerated eggs to room temperature by submerging in warm tap water for 5 minutes if needed.
- Homemade pie dough can be frozen for up to 3 months; thaw in the refrigerator 24 hours before use.
- This recipe fills a standard deep-dish pie pan; using a shallow pan may yield extra filling.
- Enhance the filling by heating spices with pumpkin puree and warm cream before adding eggs for richer flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 66mg | 22% |
| Sodium | 253mg | 11% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 6780IU | 136% |
| Vitamin C | 2mg | 2% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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