Name: Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1.5 cups Pumpkin Puree; 0.75 cups Granulated Sugar; 1 tsp Ground Cinnamon; 0.5 tsp Ground Ginger; 0.25 tsp Ground Cloves; 0.5 tsp Ground Nutmeg; 1 tsp Salt; 2 large Eggs; 1 cup Evaporated Milk; 1 9-inch Pie Crust

Okay, friends, gather ’round because I’m about to share something truly special: my Grandma Elsie’s.What is the best pumpkin pie recipe?I know there are a million pumpkin pie recipes out there, but trust me on this one. This isn’t your average, run-of-the-mill pie. Think of it as the pumpkin spice latte of desserts – only a million times better. Is it richer, creamier, and has this warm, comforting spice blend that just makes you want to curl up? What can I do with a good book? Is it easier to make than you think? I used to be intimidated by the thought of making pumpkin pie from scratch, but once I started using it, I am able to enjoy it. Grandma Elsie’s recipe, I never went back to store-bought.What is the best pumpkin pie recipe?What makes a store bought version out of the water?

What is pumpkin pie?

What is pumpkin pie? It’s essentially a creamy, spiced custard baked in flaky pie crust. Is it a distant cousin of sweet potato pie? What is the “pumpkin” part of pumpkin pie? Is there a sweet taste to this drink? It’s usually spiced with a warm blend of cinnamon, ginger, cloves, and nutmeg, creating that cozy, cozy feeling. What is the autumnal flavor we all know and love? What is the origin of pumpkin pie? Is Thanksgiving a good time to celebrate Christmas? To me, it’s more than just a dessert. It’s the symbol of home and family.

Why you’ll love this recipe?

Why do you think this particular article is important?What is the best pumpkin pie recipe?What is the best flavor? It’s not overly sweet, and the spice blend is perfectly balanced – not too much of any one spice. I find some recipes can be heavy on cinnamon, but this one is just right. Second, it’s surprisingly simple. I know making pie can seem daunting, but this recipe breaks it down into easy-to-follow steps. Is it necessary to be a master baker to do this? What I love most is how cost-effective it is. What are some easy ways to make a quick and easy meal with ingredients you already have in your pantry? Is there a way to customize my website? I sometimes add bourbon to the filling for a little extra kick (shhh!). What are some of my favorite sweet potato recipes? What is your favorite pie recipe? Is there any truth to this story?What is the best pumpkin pie recipe?…it’s truly a winner.

How do I make a pumpkin pie?

Quick Overview

What is the best way to make this amazing food?What is the best pumpkin pie recipe?How do I make a pie crust? ) Then, you’ll whisk together pumpkin puree, spices, eggs, and cream. What is the best way to make a crust and bake it? Let it cool completely, and voila! What is the secret of a perfect spice blend? Do not be intimidated – it’s easier than it sounds!

Ingredients

For the Pie Crust:
* 1 (14.1 ounce) box refrigerated pie crusts (or your favorite homemade recipe)

For the Filling: Is there
* 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)!
* 1 (12 ounce) can evaporated milk
* ¾ cup granulated sugar
* ½ cup packed brown sugar
* 2 large eggs
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* ¼ teaspoon ground nutmeg
* ½ teaspoon salt

What is the step-

Step 1: Preheat & Prep Pan

First, preheat your oven to 375°F (190°C). While the oven is heating, unroll your pie crust and fit it into a 9-inch pie plate. Crimp the edges decoratively. I always like to dock the bottom of the crust with a fork to prevent it from puffing up. I do this every time. Too much during baking? Why is this important? Then, line the crust with parchment paper and fill it with pie weights (or dried beans). Blind bake for 15 minutes, then remove the parchment paper and weights, and bake another 5-7 minutes. Is it safe to cook for 15 minutes? Let it cool before adding the filling.

Step 2: Whisk Together Dry Ingredients

In a large bowl, whisk together the brown sugar, cinnamon, cloves, nutmeg, and granulated sugar. Set aside. Make sure everything is well combined. How do you get the perfect flavor in every bite?

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, evaporated milk, and eggs until smooth. Make sure there are no lumps!

Step 4: Combine Wet and Dry

Gradually add the wet ingredients to the dry ingredients, whisking constantly until everything is thoroughly combined. What is the best way to make a tough pie? Just mix until everything is incorporated and you have a smooth, creamy batter. What is the key to a delicious pie filling?

Step 5: Pour and Bake

How do you prepare pumpkin pie filling? Pour it into the pie crust. Bake for 45-55 minutes, or until the filling is set but still has a slight jiggle in the center. I always check it around the 45-minute mark to make sure it’s not browning too quickly. If it is, you can tent it with foil. The slight jiggle is important – it means the pie will set up perfectly as it cools.

Step 6: Cool Completely

Let the What is the best pumpkin pie recipe?Is it necessary to cool on a wire rack before serving? If you try to slice it while it’s still warm, it will be a mess. Cooling allows the filling to set properly, giving you those perfect, clean slices. I usually let it cool for at least 2-3 hours, or even overnight in the refrigerator.

Step 7: Slice & Serve

Once the pie is completely cooled, slice and serve! I like to top it with whipped cream or a scoop of vanilla ice cream. Is cinnamon a good touch?

What do you serve it with?

This What is the best pumpkin pie recipe?is amazing on its own, but even better with the right accompaniments. What’s better for breakfast than a slice of pumpkin pie? What’s a good way to start the day? For brunch, serve it alongside a fruit salad and some mimosas for an elegant presentation. As a dessert, it’s great with ice cream or whipped cream. I also like to drizzle it with caramel sauce. What is a good pumpkin pie recipe without sugar? My family has always enjoyed it with a side of spiced nuts around the holidays – it’s na tradition we do. What are some good ways to serve it with ginger ice cream?

How do I make a perfect pumpkin pie?

Okay, I’ve made this pumpkin pie recipe countless times, so I’ve learned a few tricks along the way. First, make sure to use pumpkin puree, *not* pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, and it will throw off the balance of the recipe. Second, don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough pie. Just mix until everything is combined. Third, blind baking the crust is essential for preventing a soggy bottom. Don’t skip this step! If you’re using a store-bought crust, you might want to dock the bottom with a fork before blind baking to prevent it from puffing up too much. I’ve found that using a good quality evaporated milk really makes a difference in the creaminess of the filling. If you want to experiment, you can try using coconut milk for a dairy-free version. I tested this recipe with almond milk and it actually made it even creamier! Just make sure to use unsweetened almond milk. And finally, don’t be afraid to adjust the spices to your liking. If you like a lot of cinnamon, add a little extra. If you prefer a more subtle spice flavor, reduce the amount of cloves and ginger. The best pumpkin pie recipe is one that you love!

Storing and Reheating Tips

This pumpkin pie recipe stores well, making it perfect for making ahead of time. At room temperature, it will stay fresh for up to 2 days, covered tightly with plastic wrap. In the refrigerator, it will last for up to 4 days. Make sure to cover it well to prevent it from drying out. For longer storage, you can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in foil. To thaw, place it in the refrigerator overnight. If you’re planning on freezing the pie, it’s best to do so before slicing it. I usually wait to slice it until after it has been thawed. If you want to warm up a slice, you can heat it in the microwave for 30-60 seconds, or in the oven at 350°F (175°C) for 10-15 minutes. I find that the microwave can sometimes make the crust a little soggy, so the oven is the best option for reheating. If you’re freezing the pie, I recommend adding the whipped cream or ice cream after it has been thawed and reheated.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make this pumpkin pie recipe gluten-free by using a gluten-free pie crust. You can find pre-made gluten-free crusts at most grocery stores, or you can make your own using a gluten-free flour blend. Just make sure to follow the instructions on the package or in your recipe for the best results. The texture may be slightly different, but the flavor will still be amazing!

Do I need to peel the pumpkin?

No, you don’t need to peel the pumpkin for this pumpkin pie recipe. We’re using canned pumpkin puree, which is already peeled and cooked. If you’re using fresh pumpkin, you will need to roast it first. Cut the pumpkin in half, scoop out the seeds, and roast it cut-side down at 375°F (190°C) for about an hour, or until the flesh is tender. Then, scoop out the flesh and puree it in a food processor or blender until smooth.

Can I make this as muffins instead?

While I haven’t tried this particular pumpkin pie recipe as muffins, I think it could work! You would need to adjust the baking time accordingly. I would start by filling muffin liners about ¾ full and baking them at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. You might also want to add a little bit of flour to the batter to help them hold their shape.

How can I adjust the sweetness level?

If you prefer a less sweet pumpkin pie recipe, you can reduce the amount of sugar in the recipe. I would start by reducing the granulated sugar by ¼ cup. You can also substitute some of the sugar with a natural sweetener, such as maple syrup or honey. Just keep in mind that this may affect the texture and flavor of the pie.

Final Thoughts

Well, there you have it – my Grandma Elsie’s perfect pumpkin pie recipe! I hope you’ll give it a try this holiday season. It’s a recipe that’s been passed down through generations, and it’s always a crowd-pleaser. Whether you’re serving it at Thanksgiving dinner or just enjoying a cozy night in, this pie is sure to bring a smile to your face. And if you’re looking for more delicious desserts, be sure to check out my other recipes! Happy baking, and I can’t wait to hear how yours turns out! Please feel free to leave a comment below and let me know what you think. And if you make any variations, I’d love to hear about them!