If you’re looking for a dessert that’s easy to make and perfect for fall, look no further than this simple homemade pumpkin pie recipe. Made with just a few ingredients, this pie is sure to impress your family and friends. Plus, it’s a great way to use up any leftover pumpkin puree you may have from other fall recipes.
Ingredients:
- 1 9-inch unbaked pie crust
- 1 15-ounce can pumpkin puree
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 425 degrees F.
- In a large bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, spices, and salt until smooth.
- Pour the mixture into the unbaked pie crust and smooth out the top.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 45-50 minutes, or until the pie is set and the crust is golden brown.
- Remove from the oven and let cool completely before serving.
Nutritional Information:
Each slice of this pumpkin pie contains approximately:
- Calories: 320
- Total fat: 18g
- Saturated fat: 9g
- Cholesterol: 90mg
- Sodium: 190mg
- Total carbohydrates: 36g
- Dietary fiber: 2g
- Sugars: 24g
- Protein: 4g
Cooking Time:
This pumpkin pie takes approximately 1 hour and 10 minutes to prepare and bake.
Equipment:
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions:
This pumpkin pie is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations:
If you want to mix things up a bit, try adding a tablespoon of maple syrup or a teaspoon of vanilla extract to the pumpkin mixture before baking. You can also sprinkle some chopped nuts or a crumb topping on top of the pie before baking for added texture.
Substitutions:
If you don’t have any heavy cream on hand, you can use half-and-half or whole milk instead. You can also use a store-bought pie crust if you don’t want to make your own.
Storage:
This pumpkin pie can be stored in the refrigerator for up to 3 days. Just cover it with plastic wrap or aluminum foil to keep it fresh.
Tips:
- Make sure your oven is fully preheated before baking the pie to ensure even cooking.
- Let the pie cool completely before slicing to ensure it sets properly.
- If you’re using a store-bought pie crust, be sure to follow the package instructions for baking.
Notes:
This pumpkin pie recipe is a classic for a reason – it’s easy to make, delicious, and perfect for fall. Whether you’re serving it at a holiday dinner or just enjoying a slice on a chilly evening, this pie is sure to please.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Just be sure to cook and puree it before using it in the recipe.
Can I make this pie ahead of time?
Yes, you can make this pie ahead of time and store it in the refrigerator for up to 3 days.
Can I freeze this pie?
Yes, you can freeze this pie for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Conclusion:
This simple homemade pumpkin pie recipe is a must-try for anyone who loves the flavors of fall. With just a few ingredients and easy-to-follow instructions, you can whip up a delicious dessert that’s sure to impress. So why not give it a try today?