Silky Spiced Pumpkin Pie

Embrace the essence of autumn with this classic Pumpkin Pie. Its silky, spiced pumpkin custard, nestled in a buttery, flaky pastry crust, makes it the perfect centerpiece for your Thanksgiving table or any cozy gathering. This recipe is surprisingly easy, yielding a delicious dessert that tastes like a warm hug.

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This recipe breaks down the process into simple steps, ensuring a perfect pie every time. The key is using pure pumpkin purée and the right blend of spices to create that iconic, comforting flavor.

Ingredients

• Pie Crust
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• Pumpkin Filling
• 425 g (15 oz) canned pumpkin purée (not pumpkin pie filling)
• 150 g (3/4 cup) packed light brown sugar
• 2 large eggs
• 240 ml (1 cup) evaporated milk
• 60 ml (1/4 cup) heavy cream
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp pure vanilla extract

Instructions

Step 1

Preheat the oven to 220°C (425°F). Place the oven rack on the lower third position.

Step 2

Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill in the refrigerator while preparing the filling.

Step 3

In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.

Step 4

Pour the filling into the prepared pie crust.

Step 5

Bake at 220°C (425°F) for 15 minutes. Then reduce the oven temperature to 175°C (350°F) and continue baking for 40 minutes, or until the center is just set with a slight jiggle.

Step 6

Remove from the oven and cool completely on a wire rack, at least 2 hours, before slicing.

Step 7

Serve plain or with whipped cream.

Zusatztipps für die Zubereitung

For the best texture and flavor, ensure you are using pure pumpkin purée and not pre-sweetened pumpkin pie filling. You can prepare this pie a day in advance; simply store it covered in the refrigerator once it has cooled completely.

Varianten und Anpassungen

Feel free to add a pinch of allspice to the filling for extra warmth. For a dairy-free alternative, you can replace the heavy cream with full-fat coconut cream and use a suitable dairy-free crust.

Serviervorschläge

This pumpkin pie is delicious on its own but is traditionally served with a generous dollop of freshly whipped cream. A scoop of vanilla ice cream is also a wonderful accompaniment.

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Now you have everything you need to bake a perfect pumpkin pie. Enjoy sharing this timeless dessert with your friends and family, and savor every bite of this autumnal treat.

Recipe FAQs

→ What pumpkin product should I use?

Use pure canned pumpkin purée rather than pre-spiced mixes to achieve the intended flavor and texture.

→ How do I ensure the crust stays flaky?

Keep the crust chilled before baking and avoid overworking the dough to maintain a flaky texture.

→ Can I prepare this dessert in advance?

Yes, bake a day ahead and store refrigerated to allow flavors to meld and texture to set perfectly.

→ What spices are included in the custard?

The filling includes cinnamon, ginger, nutmeg, and cloves for warm, balanced spice notes.

→ How can I make a dairy-free version?

Replace heavy cream with coconut cream and verify the crust ingredients to accommodate dietary needs.