Pumpkin Pie
Spiced pumpkin custard in a flaky crust, essential for Thanksgiving.
Details
Ingredients
- 1 pie crust
- 1 can pumpkin puree
- 1 can evaporated milk
- 2 eggs
- 3/4 cup sugar
- Pumpkin pie spice
Instructions
- 1
Whisk filling ingredients until smooth.
- 2
Pour into crust.
- 3
Bake at 220°C (425°F) for 15 mins.
- 4
Reduce to 175°C (350°F) and bake 35-40 mins longer.
- 5
Cool completely.
About This Recipe
The quintessential taste of autumn, pumpkin pie is far more than a simple dessert; it's a cherished American tradition, deeply woven into the fabric of Thanksgiving celebrations. Its origins can be traced back to colonial times, adapting indigenous squash with European dairy and spices into a baked custard, eventually evolving into the flaky-crusted marvel we know today. What makes this pie truly special is the harmonious blend of its creamy, subtly sweet pumpkin filling and the warm, aromatic notes of cinnamon, nutmeg, ginger, and cloves from the pumpkin pie spice. The key technique lies in achieving that perfectly smooth, tender custard: ensure your ingredients are well-combined without over-whipping, and bake until the edges are just set with a slight wobble in the center to prevent cracks. For an optimal experience, use canned pumpkin puree for its consistent texture and moisture. While classic with a simple pastry crust, variations abound, from adding a splash of bourbon to the custard for depth, to topping with a maple-infused whipped cream. Best served at room temperature or slightly chilled, perhaps with a dollop of vanilla ice cream, it embodies comfort and the spirit of harvest.
Tips & Tricks
- • To prevent unsightly cracks, bake the pie until the edges are set but the center still has a slight jiggle. Turn off the oven and let it cool inside with the door ajar for about an hour before removing completely.
- • For an extra layer of nuanced flavor, consider infusing the evaporated milk with a cinnamon stick or a few whole cloves over low heat before adding it to the pumpkin mixture, then strain.
- • Pumpkin pie keeps beautifully in the refrigerator for up to 3-4 days. Ensure it has completely cooled before covering it loosely with plastic wrap to prevent condensation.
- • Elevate the classic experience by serving slices with a generous dollop of freshly whipped cream, perhaps infused with a hint of maple syrup or a dash of bourbon for adult palates.
Nutrition Facts
Per serving (approximate)