This Classic Pumpkin Pie is your go-to dessert when the leaves start to turn and there's a chill in the air. It's a timeless recipe that captures the essence of fall with warm spices and creamy pumpkin filling. Simple yet satisfying, it's a must-have for your autumn gatherings.
Sugar: Provides sweetness and helps to balance the spices and pumpkin's natural earthiness.
Cinnamon, nutmeg, ginger, cloves: These spices create the quintessential "pumpkin pie spice" flavor. Each plays a unique role: cinnamon for warmth, nutmeg for a hint of nuttiness, ginger for a touch of heat, and cloves for depth.
Salt: Enhances all the flavors, giving the pie a well-rounded taste.
Eggs: Bind the filling together, creating that perfect custard-like consistency.
Pumpkin puree: The star of the show, providing that rich, earthy flavor and beautiful orange color.
Evaporated milk: Adds creaminess and richness without the heaviness of cream.
Unbaked pie crust: The crispy, flaky base that holds all the delicious filling.
This pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an added layer of flavor, sprinkle a little cinnamon on top. It's also delightful with a side of caramel drizzle for those with a sweet tooth.
First, go ahead and preheat your oven to 425°F (220°C). This initial high heat will help set the crust and the filling.
In a small bowl, mix together the sugar with the cinnamon, nutmeg, ginger, cloves, and salt. This ensures that the spices are evenly distributed throughout the pie.
In a large bowl, lightly beat your eggs. You want them just combined, not frothy. Stir in the pumpkin puree and your sugar-spice mixture until everything is well blended.
Gradually stir in the evaporated milk. Do this slowly to avoid splashes and lumps. Your mixture should be smooth and uniform.
Now, pour this luscious filling into your unbaked pie crust. Gently smooth the top with a spatula.
Bake the pie in your preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes. You'll know it's done when a knife inserted near the center comes out clean.
Once baked, allow the pie to cool on a wire rack for about 2 hours. This cooling time is essential for setting the filling properly.
Serve immediately or refrigerate for later enjoyment.
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