Pumpkin pie is a classic autumn favorite, with pumpkin puree, eggs, crushed cinnamon, ground ginger, crushed nutmeg and more in just one bowl! Finished in under an hour!
Autumn is here, which means it’s time to make the most iconic autumn pie. If you immediately picture Pecan pie, or Apple pie, you are close, but the correct answer is….
Pumpkin Pie is a rich, creamy dessert that has all the crisp, tasty flavors of autumn. Add a spoonful of whipping cream, sit down with a blurred blanket and enjoy a slice of pie.
So get your Thanksgiving menu off Fried turkey, Green bean stew, Sweet potatoes, Dinner rolls and Fill ready, this pie is the perfect end to your holiday meal!
If this is the first time you are making your own pumpkin pie, this is the perfect recipe for you. The steps are easy to follow, the preparation is simple, the cooking time is reasonable, and you end up with a rich classic pumpkin pie that is perfect for family gatherings, Thanksgiving dinners or cozy gatherings with friends.
The pie filling is really easy to make, and since you are using a ready-made pie base for this recipe, just mix pumpkin puree, eggs, evaporated milk, crushed cinnamon, ginger, salt together. , and crushed nutmeg. Then pour the Pumpkin Pie filling into the crust and put the crust in the pie tin. Smooth the pumpkin filling with a spatula and find out any bubbles before putting it in the oven and letting it fry. When the crust is crisp and golden brown, pull it out and cool the pie on a rack.
Top this Pumpkin Pie recipe with some delicious, Homemade whipped cream (or Homemade cool whip!) with a side of Homemade vanilla ice cream.
HOW TO MAKE YEAST SKIRT PIE
- Preheat the oven to 425 degrees.
- Line your pie plate with your pie base.
- Whisk pumpkin puree and eggs together in a large bowl until smooth.
- Add evaporated milk, cinnamon, ginger, salt and nutmeg under a whisk until thoroughly mixed.
- Bake in the preheated oven for 15 minutes.
- Reduce heat to 350 degrees and bake 35 to 40 minutes more.
- Allow to cool completely on a rack or baking sheet before serving.
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FREQUENTLY ASKED QUESTIONS
When the pie is still hot from the oven, sprinkle brown sugar over the top. The heat from the pie filling will partially caramelize the sugar, giving you a nice crispy, sweet taste.
Add a teaspoon of ground cloves to the pumpkin filling to give it an even bolder, richer flavor. The fats have a delicious taste that goes really well with crushed cinnamon and pumpkin.
To make this classic pumpkin pie recipe better for people with gluten intolerance, all you have to do is choose your ready-made pie base carefully. Check the nutritional information for a list of ingredients and make sure it only uses universal substitutes for flour, such as almond or buckwheat flour.
If canned pumpkin puree is not for you, you can use fresh pumpkin puree (this recipe is foolproof!). Be sure to puree it in a food processor until there are few or no lumps before mixing the rest of the ingredients in.
ORIGINS OF YEAST SKIRT PIE
As American as … Pumpkin Pie? There is good evidence that Pumpkin Pie was made in what is now the United States, as early as 1621 at Plymouth Plantation near Plymouth Rock. These original “pies” were really stewed pumpkin flesh, milk, honey and a variety of spices sealed inside a hollowed out pumpkin peel.
Pumpkin originally comes from North America and was introduced to Europe from the 17th century. Pumpkin quickly became a favorite ingredient for all sorts of dishes, including what we now know as Pumpkin Pie.
HOW TO STORE PUMPKIN PIE
- Serve: Do not leave your fresh pumpkin pie outside for more than 2 hours. After the 2 hours, it must be refrigerated, otherwise it can grow bacteria that can make you sick. Do not leave this pie outside overnight.
- Store: Wrap your Pumpkin Pie leftovers in plastic wrap or aluminum foil and put them in the fridge.
- Freeze: Always allow the Pumpkin Pie to cool to room temperature before wrapping and storing it. If you seal it in an airtight container, the Pumpkin Pie will hold up well for about 2 months. To thaw, leave the pie in the refrigerator for a few hours before bringing it out to room temperature again.
Preheat the oven to 425 degrees.
Line your pie plate with your unbaked pie base.
Whisk pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt and nutmeg together in a large bowl and pour it into the pie base.
Bake for 15 minutes.
Lower the temperature to 350 degrees and then bake in further 35-40 minutes.
Calories: 229kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 240mg | Potassium: 284mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8451IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg
Images used in an earlier version of this post.