Fall Baking
As the leaves turn and the air becomes crisp, it’s the perfect time to indulge in fall baking. This pumpkin pie recipe is a quintessential autumn treat, combining the rich flavors of pumpkin and warm spices. With a buttery crust and creamy filling, it’s sure to bring comfort to your home. Whether for a holiday gathering or a cozy night in, this pie will have everyone asking for seconds. Let’s dive into the ingredients and get baking!
Ingredients
– 1 ¾ cups pumpkin puree
– 1 cup heavy cream
– ¾ cup brown sugar
– ½ cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– 1 pre-made pie crust
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 12g fat, 34g carbohydrates, 2g protein, and 3g fiber. Note that this is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine pumpkin puree, heavy cream, and sugars.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract and spices until fully combined.
5. Pour the filling into the pre-made pie crust.
6. Bake for 15 minutes at 425°F (220°C).
7. Reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes.
8. Check for doneness by inserting a knife; it should come out clean.
9. Allow the pie to cool at room temperature for 2 hours.
10. Serve with whipped cream on top.
Alternative Ingredients
You can substitute pumpkin puree with sweet potato puree for a different flavor. For a dairy-free option, use coconut milk instead of heavy cream. Additionally, maple syrup can replace brown sugar for a unique sweetness.
Serving and Pairings
This pumpkin pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it alongside a warm cup of spiced cider or coffee to enhance the fall flavors.
Storage and Reheating
Store leftovers in the refrigerator, covered, for up to 3 days. You can also freeze the pie for up to 2 months. To reheat, thaw in the fridge overnight and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes.
Cooking Mistakes
– Overmixing the filling can lead to a tough texture.
– Not pre-baking the crust can result in a soggy bottom.
– Baking at incorrect temperatures may cause uneven cooking.
– Skipping cooling time affects the pie’s set consistency.
– Using fresh pumpkin without proper preparation can alter the flavor.
Helpful Tips
– Always use room temperature eggs for better incorporation.
– For a richer flavor, roast the pumpkin before pureeing.
– Experiment with different spices for a unique twist.
– Make the pie crust from scratch for a fresher taste.
FAQs
What can I use instead of pumpkin puree?
You can use sweet potato puree or butternut squash puree as alternatives to pumpkin puree. Both offer a similar texture and flavor profile, allowing for a delicious variation of the classic pie.
Can I make pumpkin pie ahead of time?
Yes, pumpkin pie can be made a day or two ahead of time. Simply bake it, let it cool, and store it in the refrigerator until you’re ready to serve. This allows the flavors to meld beautifully.
How do I know when my pie is done baking?
Your pie is done when the filling is set but still slightly jiggly in the center. It will firm up as it cools. A knife inserted near the center should come out clean.
Can I use a homemade pie crust?
Absolutely! A homemade pie crust can enhance the flavor and texture of your pie. Just ensure it’s well-chilled before adding the filling for best results.
Is pumpkin pie gluten-free?
Traditional pumpkin pie uses wheat-based crusts, but you can make it gluten-free by using a gluten-free pie crust or a crust made with almond flour or oats.
Conclusion
Fall baking is a delightful way to celebrate the season, and this pumpkin pie recipe captures all the warmth and flavors of autumn. Perfect for family gatherings or quiet evenings at home, it’s a treat that everyone will love. Embrace the spirit of fall and enjoy the cozy moments that come with it!
Fall Baking
Ingredients
- 1 ¾ cups pumpkin puree
- 1 cup heavy cream
- ¾ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine pumpkin puree, heavy cream, and sugars.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and spices until fully combined.
- Pour the filling into the pre-made pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes.
- Check for doneness by inserting a knife; it should come out clean.
- Allow the pie to cool at room temperature for 2 hours.
- Serve with whipped cream on top.