Easy pumpkin pie Recipe

Introduction to Seasonal Comfort: Homemade pumpkin pie embodies the essence of autumn, offering a comforting and nostalgic treat that evokes memories of crisp fall days and cozy gatherings with loved ones. This classic dessert is a symbol of the season, featuring a buttery pie crust filled with a velvety-smooth pumpkin filling infused with warm spices like cinnamon, ginger, nutmeg, and cloves.

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Crafting the Perfect Crust: At the heart of every pumpkin pie lies a flaky and buttery crust that serves as the foundation for the delicious filling. Crafting the perfect crust requires a delicate balance of flour, salt, sugar, and chilled butter, meticulously worked together to create a dough that’s both tender and sturdy. Rolled out and carefully fitted into a pie dish, the crust becomes the vessel that holds the aromatic pumpkin filling.

A Symphony of Autumn Flavors: The filling of homemade pumpkin pie is where the magic truly happens. A blend of pumpkin puree, sugar, and a medley of spices creates a harmonious symphony of autumn flavors that dance on the palate with each bite. The creamy texture of the filling, enriched with eggs and evaporated milk or cream, melts in your mouth, leaving behind a lingering warmth and satisfaction.

Baking and Serving Tradition: As the pie bakes in the oven, the tantalizing aroma of pumpkin and spices fills the air, signaling the arrival of a cherished autumn tradition. Once cooled, the pie is sliced into wedges and served with a dollop of whipped cream, adding a touch of lightness and sweetness to each indulgent bite. Whether enjoyed at Thanksgiving dinner, a fall potluck, or simply as a comforting dessert at home, homemade pumpkin pie brings people together and creates cherished moments of joy and togetherness.

Conclusion: Homemade pumpkin pie is more than just a dessert – it’s a symbol of the season, a celebration of autumn’s bounty, and a source of comfort and joy for all who partake. With its rich flavors, buttery crust, and heartwarming aroma, this beloved dessert invites us to slow down, savor the moment, and embrace the simple pleasures of the season. So gather your loved ones, slice into a delicious pumpkin pie, and let the taste of autumn delight your senses.

Ingredients:

For the Pie Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup unsalted butter, chilled and cut into small cubes
3 to 4 tablespoons ice water

For the Pumpkin Filling:

1 (15-ounce) can pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 cup evaporated milk or heavy cream

For Serving:

Whipped cream, for garnish
Ground cinnamon, for garnish (optional)

Instructions:

Prepare the Pie Crust:
- In a large mixing bowl, whisk together the flour, salt, and sugar. Add the chilled cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Roll Out the Pie Crust:
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough from the edges and crimp the edges decoratively. Place the pie crust in the refrigerator while you prepare the filling.
Make the Pumpkin Filling:
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until well combined.
- Add the eggs to the pumpkin mixture, one at a time, beating well after each addition. Gradually stir in the evaporated milk or heavy cream until smooth and creamy.
Assemble and Bake the Pie:
- Pour the pumpkin filling into the prepared pie crust, spreading it out evenly. Place the pie on a baking sheet to catch any drips.
- Bake the pie in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 to 55 minutes, or until the filling is set and the crust is golden brown.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack.
Serve and Enjoy:
- Once cooled, slice the pumpkin pie into wedges and serve at room temperature or chilled. Garnish each slice with whipped cream and a sprinkle of ground cinnamon, if desired. Enjoy the delicious taste of homemade pumpkin pie!
Storage:
- Leftover pumpkin pie can be stored in the refrigerator, covered, for up to 3 days. Allow it to come to room temperature before serving or reheat individual slices in the microwave if desired.

This homemade pumpkin pie is a classic fall dessert that’s perfect for Thanksgiving or any autumn gathering. With its flaky crust and creamy pumpkin filling infused with warm spices, it’s sure to be a hit with family and friends.

Ingredients:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon granulated sugar

1/2 cup unsalted butter, chilled and cut into small cubes

3 to 4 tablespoons ice water

1 (15-ounce) can pumpkin puree

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs

1 cup evaporated milk or heavy cream

Whipped cream, for garnish

Ground cinnamon, for garnish (optional)

Instructions:

Prepare the Pie Crust:

In a large mixing bowl, whisk together the flour, salt, and sugar. Add the chilled cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Roll Out the Pie Crust:

Make the Pumpkin Filling:

In a large mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until well combined.

Add the eggs to the pumpkin mixture, one at a time, beating well after each addition. Gradually stir in the evaporated milk or heavy cream until smooth and creamy.

Assemble and Bake the Pie:

Pour the pumpkin filling into the prepared pie crust, spreading it out evenly. Place the pie on a baking sheet to catch any drips.

Bake the pie in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 to 55 minutes, or until the filling is set and the crust is golden brown.

Once baked, remove the pie from the oven and let it cool completely on a wire rack.

Serve and Enjoy:

Once cooled, slice the pumpkin pie into wedges and serve at room temperature or chilled. Garnish each slice with whipped cream and a sprinkle of ground cinnamon, if desired. Enjoy the delicious taste of homemade pumpkin pie!

Storage:

Leftover pumpkin pie can be stored in the refrigerator, covered, for up to 3 days. Allow it to come to room temperature before serving or reheat individual slices in the microwave if desired.

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