What is the recipe for pumpkin pie?
Recipe for homemade pumpkin pie:
Ingredients:
For the pie crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
2–4 tablespoons ice water
For the pumpkin filling:
1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup evaporated milk or heavy cream
Instructions:
Prepare the pie crust:
In a large mixing bowl, combine the flour and salt. Add the cold cubed butter to the bowl.
Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add the ice water, 1 tablespoon at a time, and mix the dough with a fork until it begins to come together. Be careful not to add too much water.
Gather the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Preheat the oven: Preheat your oven to 375°F (190°C).
Roll out the pie crust: On a lightly floured surface, roll out the chilled pie dough into a circle about 12 inches in diameter. Transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and sides of the dish. Trim any excess dough and crimp the edges as desired.
Prepare the pumpkin filling:
In a large mixing bowl, combine the pumpkin puree, packed brown sugar, eggs, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until well combined.
Gradually stir in the evaporated milk or heavy cream until the mixture is smooth and creamy.
Assemble the pie:
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula if needed.
Bake the pie: Place the pie in the preheated oven and bake for 50–60 minutes, or until the filling is set and the crust is golden brown. The center of the pie should be slightly jiggly but not liquidy when gently shaken.
Cool and serve:
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the pie for at least 2 hours before serving to allow the filling to set.
Serve the pumpkin pie chilled or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.
Enjoy your homemade pumpkin pie as a delicious dessert for Thanksgiving or any time during the fall and winter months!
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The Quintessential Pumpkin Pie: A Complete Guide to the Classic Recipe
Pumpkin pie, with its creamy filling and warm spices, is a beloved dessert that signals the arrival of fall and holiday gatherings. Whether enjoyed at Thanksgiving dinner or as a sweet treat on a crisp autumn evening, pumpkin pie never fails to delight.
What is pumpkin pie?
Pumpkin pie is a traditional dessert made with a spiced pumpkin filling baked in a flaky pie crust. It is a staple dish in American cuisine, particularly during the fall and holiday seasons.
What ingredients do you need to make pumpkin pie?
The basic ingredients for making pumpkin pie include:
Canned pumpkin puree
Sweetened condensed milk
Eggs
Sugar
Salt
Ground cinnamon, ginger, nutmeg, and cloves (or pumpkin pie spice)
Pie crust (store-bought or homemade)
How do you make pumpkin pie from scratch?
To make pumpkin pie from scratch, start by making or purchasing a pie crust and preheating the oven to 425°F (220°C). In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, sugar, salt, and spices. Mix until smooth and well combined. Pour the filling into the pie crust and smooth the top with a spatula. Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before serving.
Can you use fresh pumpkin instead of canned for pumpkin pie?
Yes, you can use fresh pumpkin instead of canned for pumpkin pie, but it requires extra preparation. To use fresh pumpkin, start by roasting or steaming the pumpkin until it is soft. Then, scoop out the flesh and puree it in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove any excess liquid before using it in the pie filling.
What is the best type of pumpkin for pumpkin pie?
The best type of pumpkin for pumpkin pie is a sugar or pie pumpkin, also known as a “pie pumpkin” or “sugar pie pumpkin.” These smaller pumpkins have sweeter, less fibrous flesh than larger carving pumpkins, making them ideal for baking and cooking.
How do you make a gluten-free pumpkin pie crust?
To make a gluten-free pumpkin pie crust, use a gluten-free flour blend or almond flour in place of regular flour in your favorite pie crust recipe. Be sure to check that all other ingredients used in the crust are also gluten-free, including any thickeners or binding agents.
What can you use instead of sweetened condensed milk in pumpkin pie?
If you prefer not to use sweetened condensed milk in your pumpkin pie, you can substitute it with an equal amount of evaporated milk or half-and-half, along with additional sugar to sweeten the filling. Alternatively, you can use a dairy-free alternative such as coconut milk or almond milk, adjusting the sweetness as needed.
How do you prevent a soggy bottom crust in pumpkin pie?
To prevent a soggy bottom crust in pumpkin pie, blind bake the pie crust before adding the filling. To blind bake, line the unbaked pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake the crust in a preheated oven for 15–20 minutes, then remove the weights and parchment paper and continue baking for an additional 5–10 minutes, or until lightly golden brown. Let the crust cool before adding the filling.
Can you make pumpkin pie ahead of time?
Yes, you can make pumpkin pie ahead of time. Once baked, allow the pie to cool completely, then cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to two days. Pumpkin pie can also be frozen for longer storage. To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil, then store it in the freezer for up to two months. Thaw the pie in the refrigerator overnight before serving.
What are some variations of pumpkin pie?
While traditional pumpkin pie is made with a spiced pumpkin filling baked in a pie crust, there are several variations to consider, including:
Pumpkin chiffon pie: A light and airy version made with a whipped pumpkin mousse filling.
Streusel-topped pumpkin pie: A traditional pumpkin pie topped with a crunchy streusel made from flour, sugar, butter, and spices.
Vegan pumpkin pie: A dairy-free and egg-free version made with coconut milk or tofu as a substitute for dairy, and a flaxseed or chia seed mixture as a binder for the filling.
Mini pumpkin pies: Individual-sized pies made in muffin tins or mini pie pans for easy serving and portion control.
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