It’s that time of year again, when the leaves turn orange and the air gets crisp. And what better way to celebrate fall than by baking a delicious pumpkin pie? But before you get started, you need to find the perfect pie pumpkin. Lucky for you, there are plenty of pie pumpkins for sale near you! Here’s everything you need to know to make the best pumpkin pie of your life.
Ingredients:
- 1 pie pumpkin
- 1 1/2 cups of sugar
- 1 tsp of cinnamon
- 1/2 tsp of ginger
- 1/4 tsp of cloves
- 1/2 tsp of salt
- 4 eggs
- 1 1/2 cups of evaporated milk
- 1 unbaked 9-inch pie crust
Instructions:
- Preheat your oven to 350°F (175°C).
- Cut your pie pumpkin in half and remove the seeds and pulp. Place the pumpkin halves cut-side down on a baking sheet and bake for 45-60 minutes, or until the flesh is tender.
- Scoop out the pumpkin flesh and place it in a blender or food processor. Puree until smooth.
- In a large bowl, mix together the pumpkin puree, sugar, spices, and salt.
- Beat in the eggs and evaporated milk until well combined.
- Pour the mixture into the unbaked pie crust and bake for 45-50 minutes, or until the center is set.
- Let the pie cool before serving.
Nutritional Information:
Calories: 320; Fat: 11g; Carbohydrates: 50g; Protein: 6g
Cooking Time:
Prep time: 30 minutes; Cook time: 1 hour; Total time: 1 hour and 30 minutes
Equipment:
- Baking sheet
- Blender or food processor
- Large bowl
- 9-inch pie dish
Serving Suggestions:
Top with whipped cream or serve with vanilla ice cream.
Variations:
Try using different spices, like nutmeg or allspice, for a unique take on pumpkin pie. You can also add a crumb topping or use a gingersnap crust for an extra kick of flavor.
Substitutions:
You can use canned pumpkin puree instead of fresh pumpkin, and you can use regular milk instead of evaporated milk.
Storage:
Store leftover pie in the refrigerator for up to 3 days.
Tips:
- If you don’t have a blender or food processor, you can mash the pumpkin by hand with a potato masher.
- Make sure to let the pie cool completely before cutting into it.
- You can make the pie crust from scratch or use a store-bought crust.
Notes:
Pie pumpkins are smaller and sweeter than carving pumpkins, so make sure to look for them specifically when shopping for ingredients.
Frequently Asked Questions:
- Can I freeze leftover pumpkin pie?
- Yes, you can freeze leftover pumpkin pie for up to 2 months.
- Do I need to bake the pie crust before adding the filling?
- No, you do not need to bake the pie crust beforehand.
- Can I use pumpkin pie spice instead of separate spices?
- Yes, you can use pumpkin pie spice instead of cinnamon, ginger, and cloves.
Personal Thoughts:
There’s nothing like a warm slice of pumpkin pie on a chilly fall day. This recipe is easy to follow and yields a deliciously creamy pie with just the right amount of spice. The best part? You can find all the ingredients you need at your local grocery store. Give it a try and impress your friends and family with your baking skills!
Summary:
Pie pumpkins are the key to making the perfect pumpkin pie, and lucky for you, they’re easy to find at your local grocery store. This recipe is simple to follow and yields a deliciously spiced pie that’s perfect for fall. Top it with whipped cream or serve it with ice cream for a decadent treat.
So what are you waiting for? Head to the store and pick up a pie pumpkin today. Your taste buds will thank you!