Velvety Autumn Pumpkin Pie is your new go-to dessert as the leaves turn and the temperatures drop. This pie captures the essence of fall with its rich pumpkin flavor and aromatic spices, perfect for cozy gatherings or a quiet evening by the fire.
Pumpkin puree is the star of the show here, giving the pie its rich, earthy flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling, which can contain added sugars and spices.
Brown sugar adds a deep, molasses-like sweetness that complements the pumpkin perfectly.
Heavy cream and whole milk create a luscious, creamy texture that makes each bite melt in your mouth.
Eggs help bind the ingredients together, giving the pie structure and a custard-like consistency.
Vanilla extract enhances the overall flavor, adding a sweet, aromatic touch.
Cinnamon, ginger, and nutmeg are the classic spices that bring warmth and depth, essential to any good pumpkin pie.
Salt balances the sweetness and enhances the flavors of the spices.
Finally, a prepared pie crust provides a buttery, flaky base that holds all the delicious filling.
This pie pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a more decadent presentation, drizzle with caramel sauce and sprinkle with toasted pecans. It also goes great with a hot cup of chai or spiced apple cider for an extra autumnal touch.
First things first, preheat your oven to 425°F. It's important to have a hot oven ready to give the pie the initial burst of heat it needs.
In a large bowl, combine the pumpkin puree and brown sugar. Mix until smooth, ensuring there are no lumps. This combination is the heart of your pie filling.
Gradually whisk in the heavy cream and whole milk. You want to do this slowly to achieve a smooth mixture without any curdling.
Now, add the eggs one at a time, mixing well after each addition. This helps incorporate them evenly into the filling.
Stir in the vanilla extract, cinnamon, ginger, nutmeg, and salt. Make sure everything is well combined so that the spices are evenly distributed.
Roll out your pie crust and place it into a 9-inch pie dish. Trim the edges if necessary, and flute them for a decorative touch.
Pour the pumpkin filling into the prepared crust, spreading it evenly. The filling should reach right up to the fluted edges.
Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F and continue baking for another 40 minutes, or until the center is set. You can check by gently shaking the pie; it should jiggle slightly in the middle but not look wet.
Once done, allow the pie to cool to room temperature before serving. This helps the filling set completely and makes slicing easier.
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