Best Pumpkin Pie

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Best Pumpkin Pie

Picture this: a golden, flaky crust cradling a velvety, spiced pumpkin filling that dances with warmth on your palate. The aroma of cinnamon, nutmeg, and the very essence of autumn envelops your kitchen, igniting nostalgia for family gatherings and holiday feasts. This Best Pumpkin Pie isn’t just a dessert; it’s a heartfelt embrace that brings to mind cherished memories. With its rich flavors and comforting heartiness, this recipe is as easy to whip up as it is rewarding. Perfect for holidays or simply an indulgent weekend treat, this delightful pie is guaranteed to be a crowd-pleaser that even kids will love!

Are You Ready to Fall in Love with Pumpkin Pie?

Do you ever long for a sweet escape that transports you back to crisp fall days? An irresistible slice of pumpkin pie might just be what your taste buds are dreaming of! Whether it’s the first slice at Thanksgiving or a cozy evening treat, this decadent dessert never fails to satisfy that sweet-tooth craving. Picture sinking your fork into that creamy filling, the spices wrapping around your senses—who can resist that?

Why You’ll Love This Recipe

• Easy Preparation: With just a handful of ingredients, you can whip up this easily accessible classic without breaking a sweat.

• Crowd-Pleaser: Whether it’s for a family gathering or a casual dinner with friends, this pie is sure to please everyone at the table.

• Minimal Ingredients: Only a few pantry staples are needed to create a taste explosion that will leave everyone wanting more.

Ingredients

• Cooking spray
• 1 tablespoon all-purpose flour, plus more for rolling
• 1 batch basic pie crust, chilled
• 3 large eggs, beaten to blend
• 1 (15-ounce) can pumpkin puree
• 3/4 cup packed brown sugar
• 1 1/4 cups heavy cream
• 2 teaspoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• Whipped cream, for serving (optional)

Imagine the smell of warm spices as you measure out the fragrant pumpkin pie spice—cinnamon teasing your senses, ginger with a zesty kick! As you blend the smooth pumpkin puree with rich heavy cream, the anticipation builds like a beautiful crescendo in the kitchen, promising a slice of bliss that is both creamy and comforting.

Timing

Preparing this pumpkin pie can be a fast and indulgent experience, taking only about two hours from start to finish. Allow yourself to immerse in the comforting ritual as you roll out the dough and blend the velvety filling, or enjoy it as a slow, luxurious treat if you want to savor every moment of the process. No matter how you approach it, the ultimate reward is a show-stopping dessert that captivates all who take a bite!

Step-by-Step

1. Preheat oven to 375 degrees. Place a baking sheet in the oven.

2. Lightly grease a 9-inch by 1.5-inch pie dish with cooking spray.

3. On a lightly floured surface, roll dough into a 12-inch circle. Drape it over the pie dish, gently pressing to fit, ensuring no air bubbles are trapped beneath.

4. Trim any excess overhang to about 1 inch and tuck it under itself. Crimp the edges as desired and chill in the refrigerator until cold, at least 30 minutes or up to 3 hours.

5. Line the chilled dough with foil or parchment and fill with dried beans or pie weights. Bake the crust until the top and sides are dry and set, about 15 to 18 minutes. Remove the foil and weights, and continue baking until the bottom is dry to the touch, about 5 minutes more. Let the crust cool.

6. Reduce the oven temperature to 350 degrees.

7. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, heavy cream, pumpkin pie spice, vanilla, salt, and flour until smooth.

8. Pour the pumpkin mixture into the cooled crust. Carefully place the pie dish on the heated baking sheet.

9. Bake until the filling is slightly jiggly in the center and the crust is golden brown, about 45 to 50 minutes.

10. Turn off the oven, prop the door open, and let the pie cool for 30 minutes. Transfer to a wire rack to cool completely.

11. Serve with a dollop of whipped cream if desired.

Feel the excitement build as your home fills with the scents of a freshly baked pie, creating an ambiance of warmth and comfort that will make your heart sing!

Nutritional Information

One slice of this delicious pumpkin pie is around 300 calories. While indulging in a slice may be a small splurge in your day, the delightful festivity it brings to your gatherings certainly makes it worth it. Enjoy it guilt-free and celebrate the joy of seasonal flavors!

Healthier Alternatives

For those who are looking for a lighter take on this beloved classic, consider the following swaps:

• Low-Sugar Options: Substitute brown sugar with a sugar alternative or a lower-calorie sweetener.

• Dairy-Free Options: Swap heavy cream for coconut cream or almond milk to create a lighter, dairy-free pumpkin pie. Each swap retains the satisfaction of this indulgent dessert!

Serving Suggestions

Pumpkin pie pairs beautifully with a scoop of vanilla ice cream, adding a delightful creaminess that contrasts wonderfully with the spiced filling. It’s perfect for holiday dinners, gatherings with friends, or even as a special treat to enjoy on a cozy evening at home.

Common Mistakes

Avoid these pitfalls to ensure your pumpkin pie is undeniably delicious:

• Overbaking: Keep an eye on your pie to prevent a dry filling; it should still have a slight jiggle in the center when removed from the oven.

• Texture Issues: Be sure to properly blend your filling until it is completely smooth, avoiding any unwanted lumps.

• Messes: To prevent a messy kitchen, roll out your dough on a clean, floured surface, providing adequate space for the pie crust.

Storing Tips

After baking, allow the pie to cool completely, then wrap it tightly in plastic wrap or aluminum foil for refrigeration. To enjoy later, you can freeze slices of pie in an airtight container for up to 3 months. When ready to savor, thaw overnight in the refrigerator and reheat in the oven at 350 degrees until warm and inviting.

Tempt Readers to Bake it ASAP

Why wait any longer to bake this incredibly irresistible Best Pumpkin Pie? With the crispness of autumn just around the corner, gather your ingredients and get ready to delight your senses. The soothing spices, creamy pumpkin filling, and that oh-so-flaky crust await you! This pie is bound to evoke happiness and connection at your dinner table, making it a must-try dessert for this season and beyond.

FAQs

1. Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it for the ultimate homemade flavor.

2. How do I prevent the crust from becoming soggy?
Be sure to pre-bake the crust until it’s golden and dry. Using dried beans or pie weights also helps to maintain its shape.

3. Is there a way to make this pie gluten-free?
Yes, you can use almond flour or a gluten-free pie crust to cater to gluten sensitivities without sacrificing flavor.

4. How can I enhance the flavor of my pumpkin pie?
You can experiment with additional spices like ginger or allspice, or add a touch of espresso powder for depth.

5. What’s the best way to serve leftovers?
Leftover pie can be enjoyed cold straight from the fridge or warmed in the oven. Top with fresh whipped cream for an elevated treat!

This indulgent Best Pumpkin Pie is just waiting to be made, so roll up your sleeves and start baking today! Enjoy every slice filled with warmth and love.

Best Pumpkin Pie

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Pin Recipe

A golden, flaky crust with a velvety, spiced pumpkin filling, perfect for holidays or weekend indulgences.

• Author: catherine
• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Total Time: 105 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Cooking spray
• 1 tablespoon all-purpose flour, plus more for rolling
• 1 batch basic pie crust, chilled
• 3 large eggs, beaten
• 1 (15-ounce) can pumpkin puree
• 3/4 cup packed brown sugar
• 1 1/4 cups heavy cream
• 2 teaspoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• Whipped cream, for serving (optional)

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Instructions

1. Preheat oven to 375°F (190°C) and place a baking sheet in the oven.
2. Lightly grease a 9-inch pie dish with cooking spray.
3. On a floured surface, roll dough into a 12-inch circle. Drape over the pie dish, pressing to fit and removing air bubbles.
4. Trim excess overhang to about 1 inch, tuck it under itself, and crimp edges. Chill in the refrigerator for at least 30 minutes.
5. Line the chilled dough with foil or parchment and fill with dried beans or pie weights. Bake until dry, about 15-18 minutes. Remove foil and bake for another 5 minutes until the bottom is dry. Let cool.
6. Reduce oven temperature to 350°F (175°C).
7. In a bowl, whisk together eggs, pumpkin puree, brown sugar, heavy cream, pumpkin pie spice, vanilla, salt, and flour until smooth.
8. Pour the pumpkin mixture into the cooled crust. Carefully place the dish on the heated baking sheet.
9. Bake until the filling is slightly jiggly in the center and the crust is golden, about 45-50 minutes.
10. Turn off the oven, prop the door open, and cool pie for 30 minutes before transferring to a wire rack.
11. Serve with whipped cream if desired.

Notes

To prevent a soggy crust, ensure you pre-bake it until golden and dry. For variations, try using fresh pumpkin or making it gluten-free with almond flour.

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 25g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 100mg

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