Harvest Pumpkin Delight

🕒 Prep: 15 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 8
★★★★★
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Welcome to the world of fall flavors with this Harvest Pumpkin Delight! This pie is the perfect blend of warm spices and creamy pumpkin, making it a quintessential treat for the season. Whether you're hosting a festive gathering or just craving something cozy, this pie is sure to hit the spot.

Ingredients for Harvest Pumpkin Delight

Pie crust: The foundation of your pie, providing a flaky and buttery base to hold the delicious filling. You can use a store-bought crust for convenience or make your own.

Pumpkin puree: The star of the show, it gives the pie its signature flavor and creamy texture. Make sure to use pure pumpkin puree and not pumpkin pie filling.

Granulated sugar and brown sugar: These work together to sweeten the pie, with brown sugar adding a hint of molasses richness.

Cinnamon, ginger, cloves, nutmeg: This quartet of spices brings warmth and depth, creating that classic pumpkin pie flavor we all love.

Salt: Just a touch to enhance the flavors and balance the sweetness.

Eggs: They help to bind everything together and give the pie structure.

Evaporated milk and heavy cream: These add richness and creaminess, making the filling silky smooth.

Tips & Tricks

  • Blind-bake the crust for an extra crisp base if you like a crunchier texture.
  • If you find the crust edges browning too quickly, cover them with a strip of aluminum foil halfway through baking.
  • For a more intense pumpkin flavor, roast the pumpkin puree in the oven for about 10 minutes before using it in the recipe.

Serving Suggestions

This pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, sprinkle some cinnamon on top. It also complements a warm, spiced cider or a nice cup of chai tea perfectly.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to puree it thoroughly to avoid a lumpy texture.
How should I store leftovers?
Keep the pie covered in the refrigerator for up to 3 days. It tastes great chilled or reheated.
Can I freeze the pie?
Yes, you can freeze it for up to a month. Just make sure it’s completely cooled before wrapping it well in plastic wrap and foil.

Harvest Pumpkin Delight Recipe Walkthrough

First up, preheat your oven to 425°F (220°C). This initial high heat helps set the crust, so it's nice and flaky. Now, grab your pie crust, roll it out gently, and carefully place it into a 9-inch pie dish. Make sure it fits snugly to avoid any air bubbles.

In a large mixing bowl, combine the pumpkin puree, both sugars, and those lovely spices: cinnamon, ginger, cloves, and nutmeg. Don’t forget the salt! Give it a good stir until everything's well mixed. Now, whisk in the eggs one at a time, ensuring they’re fully incorporated, which will give the pie its structure and richness.

Gradually add the evaporated milk and heavy cream, stirring until your mixture is smooth and creamy. This is where the magic happens, transforming your spiced pumpkin blend into a luscious filling.

Carefully pour this filling into your prepared pie crust. Pop it into your preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes. You’ll know it’s done when a knife inserted near the center comes out clean. Let the pie cool on a wire rack for at least 2 hours before serving to ensure it sets perfectly.

Why You'll Love This Recipe

  • Perfect balance of spices for a rich, warm flavor.
  • Smooth and creamy texture that melts in your mouth.
  • Simple ingredients you probably already have in your pantry.
  • Ideal for making ahead and sharing with loved ones.

Ingredients

1 9-inch pie crust
15 oz pumpkin puree
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
3 large eggs
1 cup evaporated milk
1/2 cup heavy cream

Step-by-step Instructions

1. Preheat oven to 425°F (220°C).
2. Roll out the pie crust and place it into a 9-inch pie dish.
3. In a large bowl, combine pumpkin puree, sugars, cinnamon, ginger, cloves, nutmeg, and salt.
4. Whisk in eggs until thoroughly incorporated.
5. Gradually stir in evaporated milk and heavy cream until smooth.
6. Pour filling into prepared pie crust.
7. Bake in preheated oven for 15 minutes.
8. Reduce oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
9. Cool on a wire rack for at least 2 hours before serving.

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