Delicious Pumpkin Pie

Heavenly Pumpkin Pie: A Fall Favorite

Get ready to embrace the cozy vibes of autumn with our Delicious Pumpkin Pie recipe! This classic dessert is a beloved staple during the fall season, boasting rich flavors of pumpkin, warm spices, and a buttery crust. Whether you’re planning a festive gathering with loved ones or simply craving a slice of comfort, this pumpkin pie is sure to satisfy your sweet tooth. So, roll up your sleeves and let’s dive into the delightful world of homemade pumpkin pie!

Ingredients

Produce

  • 2 cups Pumpkin puree

Refrigerated

  • 2 Eggs, large

Condiments

  • 1/4 cup Maple syrup

Baking & Spices

  • 1/4 cup Brown sugar, light or dark
  • 1/2 cup Granulated sugar
  • 1 1/4 tsp Pumpkin pie spice
  • 1/4 tsp Salt

Dairy

  • 3/4 cup Evaporated milk or half and half

Other

  • 1 Unbaked 9-inch piecrust

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the pumpkin puree, eggs, maple syrup, brown sugar, granulated sugar, pumpkin pie spice, and salt. Mix until smooth and well combined.
  3. Gradually stir in the evaporated milk or half and half until fully incorporated into the pumpkin mixture.
  4. Pour the pumpkin filling into the unbaked 9-inch piecrust, spreading it out evenly with a spatula.
  5. Place the pie in the preheated oven and bake for 15 minutes.
  6. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
  7. Once baked, remove the pie from the oven and let it cool completely on a wire rack.
  8. Serve slices of pumpkin pie with whipped cream or a dollop of vanilla ice cream, if desired.

Cook Notes and Variations

  • Crust Options: Feel free to use a store-bought pie crust or make your own from scratch using your favorite recipe. You can also experiment with different types of crusts, such as graham cracker or oatmeal cookie crusts, for a unique twist.
  • Sweetener Substitutions: If you prefer a less sweet pie, you can reduce the amount of granulated sugar or maple syrup used in the filling. You can also substitute the sugars with alternative sweeteners such as honey or coconut sugar.
  • Spice Blend: Adjust the amount of pumpkin pie spice according to your taste preferences. You can also customize the spice blend by adding extra cinnamon, nutmeg, or ginger for a more pronounced flavor.
  • Topping Ideas: Enhance the presentation of your pumpkin pie by garnishing it with a sprinkle of cinnamon, a drizzle of caramel sauce, or a dusting of powdered sugar before serving.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, you can certainly use fresh pumpkin for this recipe. Simply roast or steam the pumpkin until tender, then puree it in a blender or food processor until smooth. Be sure to strain any excess liquid from the puree before using it in the pie filling.

Q: Can I make this pumpkin pie ahead of time? A: Absolutely! You can bake the pumpkin pie in advance and store it in the refrigerator for up to 2-3 days. Just be sure to let it cool completely before covering it tightly with plastic wrap or aluminum foil.

Q: Is there a dairy-free alternative for the evaporated milk/half and half? A: Yes, you can use canned coconut milk or a dairy-free milk alternative such as almond milk or oat milk in place of evaporated milk or half and half. Just keep in mind that the texture and flavor of the pie filling may vary slightly.

Keto Version

To make a keto-friendly version of this Delicious Pumpkin Pie, you can substitute the granulated sugar with a keto-friendly sweetener such as erythritol or stevia. Use a low-carb pie crust made with almond flour or coconut flour, and replace the evaporated milk or half and half with unsweetened almond milk or coconut milk. Be sure to adjust the quantities of sweetener and milk according to your taste preferences.

Low-Carb Version

For a low-carb version, follow the instructions for the keto version and omit the maple syrup or use a sugar-free maple syrup alternative. You can also reduce the amount of pumpkin puree used in the filling to lower the carb content. Experiment with different low-carb pie crust recipes or skip the crust altogether for a crustless pumpkin pie option.

In conclusion, our Delicious Pumpkin Pie is a timeless dessert that captures the essence of fall in every bite. With its creamy pumpkin filling, warm spices, and buttery crust, this pie is a true crowd-pleaser that will leave everyone craving for more. Whether you’re celebrating a special occasion or simply indulging in a cozy night at home, this pumpkin pie is sure to bring joy to your taste buds and warm your heart. So, gather your ingredients and embrace the season with this irresistible dessert that’s perfect for sharing with family and friends!