Autumn calls for the cozy, fragrant warmth of a homemade pumpkin pie. This Harvest Pumpkin Pie combines classic spices that make your kitchen smell heavenly and create a dessert that's as inviting as a crisp fall day.
Pumpkin puree is the star of the show, delivering that iconic autumn flavor. Opt for canned to save time and ensure consistent texture. Brown sugar adds a deep, molasses-like sweetness that complements the spices. Speaking of spices, cinnamon, ginger, nutmeg, and cloves work together to create a warm, aromatic profile that's essential for pumpkin pie. A touch of salt balances the sweetness. The eggs help set the filling, while evaporated milk adds richness and creaminess. Finally, a good pie crust is your canvas; choose a store-bought crust for simplicity or make your own if you're feeling adventurous.
Pair this pie with a dollop of freshly whipped cream lightly dusted with cinnamon for a classic touch. For an extra indulgence, serve it with a scoop of vanilla ice cream. A sprinkle of chopped toasted pecans can add a delightful crunch if you're feeling fancy.
First, preheat your oven to 425°F. This initial high temperature helps set the crust quickly, preventing it from getting soggy. While the oven heats up, grab a large mixing bowl. Combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir until well mixed; you'll want a smooth, uniform blend with no lumps.
Next, crack the eggs into the bowl and beat them lightly, just until the yolks break and mix into the pumpkin. Pour in the evaporated milk and stir until you have a silky, cohesive filling.
Place your pie crust on a baking sheet to catch any potential spills. Pour the pumpkin mixture into the crust, spreading it evenly with a spatula. Slide the pie into your preheated oven and bake for 15 minutes.
After the initial baking time, reduce the oven temperature to 350°F. Continue baking for 40-50 minutes. You'll know it's ready when a knife inserted near the center comes out clean, though a slight jiggle is fine—it will firm up as it cools. Allow the pie to cool on a wire rack for at least 2 hours. This cooling time is crucial for the filling to set properly, making it easier to slice.
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