The Best Pumpkin Pie Recipe | Perfectly Spiced & Creamy

Discover the most amazing pumpkin pie recipe, perfect for the holiday season. This pie features a creamy, spiced filling with a flaky crust. Easy to make and sure to impress your guests!

Pies made from pumpkins use pie pumpkins which measure about 6 to 8 inches (15 to 20 centimeters) in diameter. They are considerably smaller than varieties used to carve jack o'lanterns. The flesh is cooked until soft and puréed before being blended with the other ingredients.

The pulp is mixed with eggs, evaporated or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which typically includes some combination of nutmeg, ginger, cinnamon, cloves, and allspice, then baked in a pie shell. Similar pies are made with butternut squash or sweet potato fillings.

FAQs

1. What type of crust should I use for pumpkin pie? A homemade pie crust is recommended for the best flavor, but a store-bought crust works well for convenience.

2. Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can use fresh pumpkin puree. Roast and puree the pumpkin for a fresher taste.

3. How do I know when my pumpkin pie is done? The pie is done when the center is slightly jiggly, and a knife inserted near the center comes out clean.

4. Can I make the pie filling ahead of time? Yes, you can prepare the filling up to 24 hours in advance and refrigerate it until ready to use.

5. How should I store pumpkin pie? Store in the refrigerator covered with plastic wrap or foil for up to 4 days.

6. Can I freeze pumpkin pie? Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months.

7. How do I prevent cracks in my pumpkin pie? Avoid overbaking and let the pie cool gradually to prevent cracks.

8. What spices are best for pumpkin pie? A combination of cinnamon, ginger, cloves, and nutmeg gives the best flavor. Adjust to taste or use a pumpkin pie spice blend.

9. Can I use evaporated milk instead of heavy cream? Yes, evaporated milk can be used as a substitute for a lighter filling.

10. How do I make a vegan pumpkin pie? Use a vegan pie crust and replace the eggs and dairy with plant-based alternatives like flax eggs and coconut milk.

11. Can I make the pie filling less sweet? Yes, reduce the amount of sugar to your taste preference.

12. Should I blind bake the pie crust for pumpkin pie? Blind baking isn't necessary for pumpkin pie, but you can do it for a crisper crust.

13. What can I serve with pumpkin pie? Serve with whipped cream, ice cream, or a drizzle of caramel sauce.

14. How do I keep the crust from getting soggy? Brush the crust with an egg wash or bake it for a few minutes before adding the filling to prevent sogginess.

15. Can I use a premade pumpkin pie filling? Yes, but adjust the spices and sweetness to enhance the flavor if using premade filling.

Watch the video recipe

Classic Pumpkin Pie Recipe

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients:

1 (15-ounce) can of pumpkin puree
1 (14-ounce) can of sweetened condensed milk
1 large egg
3 large egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon fine salt
1 prepared pie shell

Instructions:

Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Filling:
- In a large mixing bowl, add the pumpkin puree.
- Add the sweetened condensed milk, one full egg, and three egg yolks.
- Whisk the mixture thoroughly.
Add Spices:
- Add the ground cinnamon, ground ginger, ground white pepper, ground nutmeg, ground cloves, and fine salt to the mixture.
- Whisk everything together until fully combined and smooth.
Pour into Pie Shell:
- Pour the pumpkin mixture into the prepared pie shell.
- Give it a gentle shake to release any air bubbles.
Bake:
- Place the pie in the preheated oven and bake for 15 minutes at 425°F.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Remove the pie from the oven and place it on a cooling rack.
- Allow it to cool completely before serving.

Nutrition Facts (per serving):

Calories: 290
Total Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
Cholesterol: 90mg
Sodium: 320mg
Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 34g
Protein: 7g

Notes:

For a smoother pie, make sure to whisk the mixture thoroughly to incorporate all ingredients evenly.
To prevent cracking, avoid overbaking. The pie is done when a toothpick inserted into the center comes out clean.
This pumpkin pie is best served chilled and can be stored in the refrigerator for up to 4 days.

Enjoy this classic pumpkin pie, perfect for Thanksgiving, Christmas, or any fall gathering! If you try this recipe, please leave a comment below and let us know how it turned out. Don't forget to subscribe to Kelvin's Kitchen for more delicious recipes!

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