Welcome to a slice of autumn with our Pumpkin Spice Delight Pie! This pie is a perfect balance of creamy pumpkin goodness and aromatic spices, making it the quintessential dessert for fall gatherings or a cozy night in.
Let's start with the star of the show, the pumpkin puree. Using fresh pumpkin puree gives your pie a fresher, more vibrant flavor compared to store-bought. The granulated sugar and brown sugar provide the perfect touch of sweetness, while the brown sugar adds a hint of molasses depth. Eggs work to set the filling, giving it structure and richness. The heavy cream adds a luxurious creaminess. For the spices, cinnamon, ginger, nutmeg, and cloves create that classic pumpkin spice blend we all love. A pinch of salt enhances all the flavors, while a bit of all-purpose flour helps to thicken the filling slightly. Finally, a hint of vanilla extract rounds everything off with a sweet aroma. And don't forget the unbaked 9-inch pie crust to hold all this goodness together!
This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a bit of crunch, consider adding a sprinkle of toasted pecans on top. Enjoy it with a cozy chai latte for a full autumn experience.
First things first, preheat your oven to 425°F (220°C) to ensure it's nice and hot when your pie goes in. This initial high temperature helps set the crust. In a large mixing bowl, combine your fresh pumpkin puree with both sugars. A good stir will do the trick until it's all smooth and well-blended.
Now, add the eggs one at a time. This helps the mixture stay smooth and well-incorporated. Beat well after each egg until you have a glossy mix. Next up, pour in the heavy cream, followed by the spices — cinnamon, ginger, nutmeg, and cloves. Add the salt, flour, and vanilla extract, and give it all a good stir until everything is fully combined.
Pour this deliciously fragrant mixture into your unbaked 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 40-45 minutes. You'll know it's done when a knife inserted into the center comes out clean. Let the pie cool on a wire rack before slicing in.
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