Pumpkin pie is a classic dessert traditionally served during the fall and especially on Thanksgiving in the United States. It’s made using a pie crust filled with a smooth, spiced pumpkin-based custard.
Here’s a basic recipe
Ingredients
For the pie crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 2-4 tablespoons ice water
For the filling
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (12 ounces) evaporated milk
Instructions
Preheat your oven to 425°F (220°C).
1/ Prepare the pie crust
- In a bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface to fit your pie dish. Place the dough in the pie dish and crimp the edges. Refrigerate the crust while you prepare the filling.
2/ Make the filling
- In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
- Add the eggs and whisk until incorporated.
- Gradually stir in the evaporated milk until the filling is smooth.
Pour the pumpkin filling into the prepared pie crust.
3/ Bake the pie
Place the pie on a baking sheet and transfer it to the preheated oven.
- 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 the center of the pie is set.
- If the edges of the crust start browning too quickly, you can cover them with foil to prevent burning.
Once done, remove the pie from the oven and let it cool completely on a wire rack before serving.
You can serve pumpkin pie with whipped cream or a scoop of vanilla ice cream for a delicious dessert
Tips and Tricks delicious pumpkin pie
Use Pure Pumpkin Puree: Ensure you use pure pumpkin puree and not pumpkin pie filling, which already contains added sugars and spices. This gives you more control over the flavors.
Pre-bake the Crust: To prevent a soggy bottom crust, consider blind baking the pie crust for a few minutes before adding the filling. This helps set the crust.
Spice Balance: Adjust the spices (cinnamon, ginger, cloves, nutmeg) according to your taste preference. Taste the filling before pouring it into the crust and adjust as needed.
Evaporated Milk: Using evaporated milk in the filling adds richness. You can substitute with half-and-half or heavy cream for an even creamier texture.
Avoid Overmixing: When combining the filling ingredients, avoid overmixing as it can result in a denser texture. Mix until just combined for a smoother pie.
Protect the Crust: Cover the edges of the pie crust with foil or a pie crust shield halfway through baking to prevent them from over-browning.
Cooling Time: Let the pie cool completely on a wire rack before slicing. This allows the filling to set properly and makes for cleaner slices.
Serve Chilled or Warm: Pumpkin pie can be served chilled or at room temperature. Some people prefer it slightly warm, so consider reheating individual slices in the oven if desired.
Toppings: Enhance the pie with toppings like whipped cream, a sprinkle of cinnamon or nutmeg, or a drizzle of caramel sauce for added flavor.
Storage: Store leftover pumpkin pie in the refrigerator. It can typically last for a few days when properly covered.
Common mistakes to avoid when maki
Using Overly Watery Pumpkin Puree: Ensure your pumpkin puree is not too watery. Excess moisture can result in a runny filling. If using homemade puree, strain it or blot it with paper towels to remove excess water.
Underbaking or Overbaking: Underbaking can result in a runny or loose filling while overbaking can cause cracks or a dry, overcooked texture. Follow the recommended baking time and temperature and use visual cues (like a slightly jiggly center) to determine doneness.
Skipping the Pre-bake (Blind Bake) for the Crust: Failing to pre-bake the crust before adding the filling can result in a soggy bottom crust. Blind baking for a few minutes helps set the crust.
Overmixing the Filling: Overmixing the filling can lead to a dense or rubbery texture. Mix the ingredients until just combined to achieve a smooth texture without overworking it.
Using Incorrect Spice Amounts: Being heavy-handed with spices or not balancing them properly can overpower the pumpkin flavor. Taste the filling before baking and adjust the spices accordingly.
Not Allowing Enough Cooling Time: Cutting into the pie too soon can cause the filling to be too soft or runny. Allow the pie to cool completely on a wire rack to let it set properly.
Neglecting to Cover the Crust: Failing to protect the edges of the pie crust with foil or a crust shield during baking can result in over-browning or burning.
Using a Deep-Dish Pan Without Adjusting: If using a deep-dish pie pan, you might need to adjust the baking time to ensure the filling cooks evenly without overbaking the crust.
Not Checking the Freshness of Ingredients: Ensure your spices, especially those like ground cinnamon and nutmeg, are fresh.
Cutting Warm Pie: Cutting into the pie while it’s still warm can cause it to fall apart or lose its shape. Allow it to cool completely for cleaner slices.
Nutrition Facts Pumpkin Pie
The nutrition facts for a typical serving (one slice) of pumpkin pie (approximately 1/8 of a 9-inch pie) can vary slightly based on the specific recipe and ingredients used. Here’s an approximate breakdown of the nutritional values:
Calories: Around 280-320 calories per slice.
Total Fat: Approximately 12-18 grams, depending on ingredients such as butter, crust, and milk.
Saturated Fat: Roughly 4-8 grams, again dependent on the type of fats used in the recipe.
Cholesterol: Approximately 30-50 milligrams.
Sodium: Usually around 250-350 milligrams per slice.
Total Carbohydrates: Approximately 35-45 grams.
Dietary Fiber: Around 2-3 grams.
Sugars: Roughly 20-30 grams, primarily from added sugars and the natural sugars in pumpkin.
Protein: Approximately 5-6 grams.
These values can vary based on factors such as the specific recipe, the size of the slice, the ingredients used for the crust, the amount of sugar, and the type of milk or cream utilized in the filling. It’s important to note that these are estimated values and may differ depending on the exact recipe and portion size.
For accurate nutritional information, it’s recommended to calculate based on the exact ingredients and quantities used in your recipe, especially if you’re following a specific diet or have dietary restrictions.
