Irresistible Pumpkin Pie Recipe for Cozy Autumn Days

The moment the golden autumn sun dips below the horizon, and crisp leaves start to blanket the ground, my thoughts drift to pumpkin pie. This seasonal delight is more than just dessert; it’s a cozy hug in a slice that transports me back to family gatherings and laughter-filled kitchens.

Every year, I anticipate that first whiff of spiced pumpkin filling wafting through the air. It’s like being wrapped in a warm, buttery blanket while the whole world outside turns a little chilly. Whether it’s Thanksgiving or just a Tuesday that needs sprucing up, pumpkin pie holds an irresistible charm that never fails to bring joy.

A few years ago, I brought this very pumpkin pie to my aunt’s Thanksgiving dinner. Watching my family’s eyes light up as they took their first bites was priceless—a true testament to its deliciousness.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned or freshly roasted pumpkin; both will give you that rich flavor we crave.

• Granulated Sugar: Sweeten the deal! Adjust based on your preference for sweetness.

• Brown Sugar: Adds depth and a subtle caramel flavor that elevates the pie’s richness.

• Spices: Don’t skimp on cinnamon, nutmeg, and ginger; they’re essential for that classic autumn taste.

• Eggs: Three large eggs bind everything together while giving a lovely custardy texture.

• Evaporated Milk: This adds creaminess without being overly heavy—so essential!

• Pie Crust: You can go homemade or store-bought; I won’t judge either way (homemade has its perks).

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 425°F (220°C). This preheating step is crucial because we want our pie crust nice and flaky. If you’re using a frozen crust, let it thaw slightly while you mix the filling.

Create the Filling: In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and all those aromatic spices. Whisk until smooth and creamy—trust me; your kitchen will smell divine!

Add Eggs and Milk: Crack in those eggs one by one while whisking vigorously. Then pour in evaporated milk slowly; this ensures everything blends without clumping. The mixture should look velvety at this point.

Pour into Pie Crust: Gently pour this luscious filling into your prepared pie crust. Take your time here—nobody likes a messy kitchen unless you’re me after some baking shenanigans!

Bake it Up!: Place the pie in the preheated oven for 15 minutes. After that, reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes until set. The center should be slightly jiggly but firm around the edges.

Cool and Serve!: Remove from the oven and let cool completely before slicing. It’s hard to resist warm pie but trust me: chilling enhances those flavors!

And there you have it—the perfect pumpkin pie ready to be devoured! Enjoy with whipped cream or simply on its own as you bask in fall’s glory!

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C). Combine your filling ingredients in a bowl, then pour into a pre-baked pie crust. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) for an additional 40-50 minutes until set.

Add Your Touch

Feel free to swap regular sugar with maple syrup for a unique twist. Adding nutmeg or ginger can elevate flavors, and you can even incorporate chocolate chips if you’re feeling adventurous.

Storing & Reheating

Store leftover pumpkin pie in the refrigerator covered with plastic wrap for up to four days. To reheat, place slices in the oven at 350°F (175°C) for about 10-15 minutes or until warm throughout.

The first time I made pumpkin pie, I accidentally used salt instead of sugar. The bewildered faces at dinner still haunt me! Now I double-check every ingredient.

FAQ

Can I use fresh pumpkins instead of canned puree?

Absolutely! Fresh pumpkin gives a richer flavor and texture to your pie.

How do I know when my pumpkin pie is done?

Your pie is done when the center is set but slightly jiggly; it will firm up as it cools.

Can I freeze leftover pumpkin pie?

Yes, wrap slices tightly in plastic wrap and freeze them for up to two months.

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Pumpkin Pie

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Pumpkin pie is the quintessential fall dessert, offering a warm embrace of flavors that evoke nostalgia and joy. With its creamy pumpkin filling spiced to perfection and a flaky golden crust, this pie is perfect for holiday gatherings or cozy evenings at home. Easy to make and endlessly customizable, it’s bound to become a favorite in your kitchen. Let’s dive into this delightful recipe and create a slice of autumn magic together!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3 large eggs
• 1 (12 oz) can evaporated milk
• 1 (9-inch) pie crust (homemade or store-bought)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, and ginger until smooth.
3. Add eggs one at a time while whisking vigorously. Slowly pour in evaporated milk and blend until velvety.
4. Pour the mixture into the prepared pie crust.
5. Bake for 15 minutes. Reduce temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes until set.
6. Let cool completely before slicing.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 30g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 70mg