Simple Pumpkin Pie – A Feast for the Senses

Simple Pumpkin Pie
Simple Pumpkin Pie pinit View Gallery 5 photos

Introductions:

Make a traditional pumpkin pie from scratch. This is our preferred method for making pumpkin pie. It’s also quite simple!

Make pumpkin pie with only four ingredients, an unbaked pie crust, and this simple pumpkin pie recipe. Serve this “easy as pie” classic for Thanksgiving or whenever you need a delectable dessert to show off your baking skills.

“Pumpkin pie: the official dessert of autumn.”

Content :

I. Selecting the Perfect Pumpkin:

The foundation of any exceptional Pumpkin Pie lies in the choice of pumpkin. While canned pumpkin puree is a convenient option, using fresh pumpkin elevates the pie’s flavor profile. Opt for small sugar pumpkins, renowned for their sweet and creamy flesh. Begin by washing the pumpkin thoroughly, cutting it in half, and removing the seeds. Roast the pumpkin halves in the oven until the flesh is tender, then scoop out the rich pulp and puree it to create a luscious, homemade pumpkin puree.

II. Crafting the Perfect Pie Crust:

A Pumpkin Pie is only as good as its crust. Whether you opt for a classic pie crust or a graham cracker crust, the key lies in achieving a delicate balance of flakiness and buttery richness. For a traditional pie crust, combine all-purpose flour, cold butter, a pinch of salt, and a touch of sugar. Gradually add ice water until the dough comes together. Allow it to chill before rolling it out and placing it in the pie dish. Blind bake the crust to ensure a crisp foundation for your Pumpkin Pie.

III. The Spice Symphony:

The enchanting aroma of a Pumpkin Pie owes much to a carefully curated blend of warm spices. Cinnamon, nutmeg, cloves, and ginger are the stars of this spice symphony. While pre-ground spices are convenient, using freshly ground spices imparts a depth of flavor that is unparalleled. Grate fresh nutmeg, use a microplane for ginger, and ensure your cinnamon is of the highest quality. The harmonious interplay of these spices is what transforms a simple pie into a fragrant masterpiece.

IV. The Perfect Pumpkin Filling:

Creating the velvety filling for your Pumpkin Pie is an art in itself. Begin by whisking together fresh pumpkin puree, eggs, and sugar until smooth. Add a touch of heavy cream for richness and a splash of vanilla extract for depth of flavor. Gradually incorporate the aromatic spice blend, ensuring an even distribution throughout the filling. The key here is to strike the perfect balance between sweetness and spice, creating a symphony of flavors that dance on the palate.

V. The Baking Ritual:

Baking a Pumpkin Pie is a culinary ritual that requires patience and precision. Preheat your oven to the ideal temperature, usually around 375°F (190°C). Pour the prepared filling into the pre-baked pie crust, ensuring an even distribution. To prevent the crust from over-browning, consider using a pie shield or aluminum foil around the edges. Bake the pie until the center is set but still slightly jiggly – a toothpick inserted into the center should come out clean.

VI. Whipped Cream Elevation:

A dollop of fresh whipped cream tops off any Pumpkin Pie. Add a dash of vanilla and a sprinkling of cinnamon to this classic topping. To produce the best whipped cream, beat cold heavy cream until soft peaks form. To taste, add powdered sugar and a dab of vanilla flavor. The result is a cloud-like confection that elevates every bite of Pumpkin Pie.

VII. Creative Variations:

While the classic Pumpkin Pie is a timeless delight, there’s room for creativity in the kitchen. Experiment with variations like a Pumpkin Pecan Pie, where the crunchy texture of pecans complements the creamy pumpkin filling. Consider adding a swirl of maple syrup or a drizzle of caramel for an extra layer of sweetness. For a modern twist, try incorporating a ginger snap or chocolate cookie crust to add depth and complexity to the dessert.

VIII. Presentation and Garnishes:

Elevate the visual appeal of your Pumpkin Pie with thoughtful presentation and artful garnishes. A dusting of cinnamon or a sprinkle of finely chopped nuts adds a touch of elegance. Arrange a few thinly sliced orange zest curls on top for a burst of citrusy freshness. Consider serving individual mini pies for a charming and personalized touch at your autumn gatherings.

IX. Perfect Pairings:

The right beverage accompanying your Pumpkin Pie can enhance the overall eating experience. A warm cup of spiced chai or a velvety pumpkin spice latte enhances the pie’s comforting flavors. For a non-alcoholic alternative, try a spiced cider made with apples or a vanilla-infused beverage like hot chocolate.

How to Make the Best Pumpkin Pie

We like it plain or with a dab of finely whipped cream when we’re feeling especially brave. The pie filling is creamy and rich, with just the right dose of sweetness to offset the spice from cinnamon, ginger, and cloves. At the close of dinner, you can easily go for a further slice. We’ve even sneaked a few nibbles for breakfast, don’t tell anyone.

This pumpkin pie is straightforward to prepare from scratch, and we think it’s one of the easiest (and tastiest) pies you can make at home

The filling is produced in minutes with pumpkin puree, eggs, cream, sugar, and fall spices. Everything is combined and placed into a pie shell. In this pie, you can use canned or homemade pumpkin puree. I enjoy the pie when we use canned puree (especially because it is so consistent), but creating your own puree is simple and ensures that the pie is 100% handmade. (As an added bonus, you get to roast the pumpkin seeds. Here’s how to make roasted pumpkin seeds quickly.)

We also don’t use too many spices because we like how the pumpkin shines through. If you want spicier pies, simply increase the spice levels specified in the recipe below.

Is it necessary to blind bake the crust?

We normally prefer blind baking single-crust pies, especially ones with liquid fillings. With that said, we don’t blind bake pumpkin pie. “Blind baking” refers to partially cooking the crust before adding the filling, which helps the crust stay crisp and flaky.

We prefer pumpkin pie because the crust becomes somewhat wet by the contents. The crust’s base browns, yet where the filling and crust meet, it remains soft and supple. We can’t go against what we seen our mothers do as children.

Simple Pumpkin Pie

“Pumpkin pie: the official dessert of autumn.”

How Long Does Pumpkin Pie Keep in the Refrigerator?

Because pumpkin pie includes an egg-rich filling, it should always be refrigerated. Refrigerate the pie for three to four days, wrapped in plastic wrap.

The Best Way to Serve Pumpkin Pie

This simple pumpkin pie is excellent on its own, but it’s even better with a dollop of handmade whipped cream or a scoop of vanilla ice cream.

Fresh or Canned Pumpkin in Pumpkin Pie?

I tested this form with both and I truly liked the pie using canned pumpkin better. The canned pumpkin pumpkin pie was a little more sturdy when ignited for the same quantum of time. The pie ignited with fresh pumpkin puree tasted coarse and a little herbaceous? I prefer using fresh pumpkin puree in savory fashions, not goodies. This is your call, you can use either fresh or mimetic pumpkin.

Pumpkin Pie’s Other Ingredients

Pumpkin Pie’s Other Ingredients

1. Eggs: The pumpkin pie filling is made with eggs. They contribute to the filling’s rich, velvety texture.


2. Heavy cream: The cream is thick. Pumpkin pie is velvety smooth when made with heavy cream. In this pumpkin pie recipe, the filling is thick, creamy, and incredibly delectable. I use one cup of heavy cream and one-quarter cup of milk. 1 and 1/4 cups heavy cream (or more) was simply too much for me. Too thick and sloppy! You can also make homemade whipped cream with the heavy cream for the topping.

3. Cornstarch: One of the most critical factors in pie stuffing is a bounce thickener. In my pumpkin pie, I use an quantum of cornstarch to help it set up. It makes it more sturdy and important while still maintaining everything smooth.


Ingredients

Chilled pie dough for one 9-inch single-crust pie

1 (9 inch) unbaked pie crust

1 (14 ounce) can sweetened condensed milk

1 (16 ounce) can pumpkin puree

2 large eggs

1 teaspoon pumpkin pie spice

Instructions

Gather all of the ingredients.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

Place the pie crust in a 9-inch pie dish and set it on a baking sheet.

In a large mixing bowl, add pumpkin puree, condensed milk, eggs, and pumpkin pie spice.

Fill the pie crust with the ingredients.

Bake for 15 minutes in a preheated oven. Reduce the heat to 350°F (175°C) and bake until the filling is set, 35 to 40 minutes.

Remove from the oven and cool thoroughly on a wire rack before serving.

Enjoy

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Simple Pumpkin Pie – A Feast for the Senses

Prep Time 10 mins Cook Time 50 mins Total Time 1 hr
Cooking Temp: 425  °C Servings: 2 Calories: 265 kcal
Best Season: Suitable throughout the year

Description

Make a traditional pumpkin pie from scratch. This is our preferred method for making pumpkin pie. It's also quite simple!

Ingredients

Instructions

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  1. Gather all of the ingredients.

  2. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

  3. Place the pie crust in a 9-inch pie dish and set it on a baking sheet.

  4. In a large mixing bowl, add pumpkin puree, condensed milk, eggs, and pumpkin pie spice.

  5. Fill the pie crust with the ingredients.

  6. Bake for 15 minutes in a preheated oven. Reduce the heat to 350°F (175°C) and bake until the filling is set, 35 to 40 minutes.

  7. Remove from the oven and cool thoroughly on a wire rack before serving.

  8. Enjoy

Nutrition Facts

Serving Size 1 slice

Servings 1


Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 31g155%
Cholesterol 60mg20%
Sodium 290mg13%
Potassium 250mg8%
Total Carbohydrate 26g9%
Dietary Fiber 1g4%
Sugars 26g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Recipe Notes

Blind baking: To blind bake the pie shells, bake at 425°F for 15 to 20 minutes, or until the edges barely begin to brown. Allow to cool completely before adding the filling.

Storage: Refrigerate leftovers for up to 4 days.

Keywords: how to make pumpkin pie, pumpkin pie calories, pumpkin pie crust recipe, pumpkin pie easy, pumpkin pie filling recipe, pumpkin pie from scratch, pumpkin pie recipe, pumpkin pie recipe with fresh pumpkin, simple pumpkin pie recipe

Frequently Asked Questions

Expand All:
Why is it called pumpkin pie?

There is no mention of pumpkins. The first "pies" made from pumpkins were whole pumpkins with the tops chopped off and the seeds scooped out. After that, the pumpkin was filled with a tasty porridge made of stewed pumpkin, bread crumbs, apples, and eggs. The pumpkin's top was replaced, and the entire item was roasted in an oven.

What is an interesting fact about pumpkin pie?

Did you know that the first pumpkin pies were whole baked pumpkins loaded with spices and apples? Did you know that every year, 50 million pumpkin pies are baked? The largest PUMPKIN PIE ever recorded was five feet in diameter. It took 80 pounds of pumpkin and six hours to bake!

Why do we eat pumpkin pie?

It was a method to commemorate the harvest's success. Pumpkin is reported to have been served during this celebration supper, although no one knows if it was a pie-like dessert or a pumpkin dish, but pumpkins were definitely involved! So pumpkin has become a mainstay - and we're not complaining!

What pumpkin is used for pie?

Choose the Correct Type. Sugar pumpkins (also known as pie or sweet pumpkins) are small and spherical and are ideal for cooking. Long Island Cheese pumpkins, which are more oblong in shape and can resemble a wheel of cheese, are also edible.

What country is known for pumpkin pie?

"Pumpkins are native to North America but the custard element of this famous open-crust pie likely evolved from French and English pie traditions and came back across the Atlantic with 17th and 18th-century settlers," according to the text accompanying this article.

Who first made pumpkin pie?

Around 1650, the 17th century French chef François Pierre La Varenne developed the first recipe for a "pompion" torte, complete with a pastry crust. La Varenne's pattern was eventually followed by English versions that used various dried fruits and nuts in the filling.

What is the full name of the pumpkin?

Pumpkin, fruit of some varieties of squash (Cucurbita pepo, C. moschata, and C. maxima) in the gourd family (Cucurbitaceae), with a hard orange rind and unique grooves.

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Sagar Rakshit

SAGAR RAKSHIT

A Food Blogger

Hey, I'm Sagar M Rakshit ! And I'm so happy you're here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by people 1 love. And of course, all the better when nourished by some seriously delicious food.

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