The race is on! Thanksgiving is done (for those of you who just celebrated it) and it’s a mad dash to the finish line for the winter holidays. However, I’d like to take this moment to slow down and marvel at what I enjoyed over Thanksgiving, like this awesome pumpkin pie.
This pie is a classic pumpkin pie at its finest with all its glorious spices.
Pumpkin Pie Recipe
(10 inch pie, about 8 servings)
- 1 layer of pie crust (homemade or store-bought), uncooked
- 2 tablespoons all-purpose flour
- 1 cup white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 2 large eggs
- 2 cups pumpkin puree (not pumpkin pie filling)
- 1 (12 ounce) can evaporated milk
- Preheat the oven to 425 degrees F.
- Whisk together the flour, sugar, salt, ginger, allspice, nutmeg, and cinnamon.
- Mix in the eggs, pumpkin puree, and evaporated milk.
- Line a 10 inch round baking pan with one uncooked pie crust.
- Pour the pumpkin mixture into the crust.
- Cover the outer edge of the pie crust with a pie crust protector or tin foil.
- Place the pie on a baking sheet on the lower shelf of the preheated oven and bake it for 10 minutes.
- Lower the temperature of the oven to 350 degrees F and bake it for an additional 50 minutes or until a butter knife inserted in the middle comes out clean.
- Let the pie cool for at least 1 hour before serving.
Cover with tin foil or plastic wrap and store in the refrigerator.
Baking tip: The seasoning in the pumpkin mixture may have a tendency to settle. If it’s been sitting in the bowl while you prepare the crust, give it another stir to make sure all the ingredients are evenly distributed.
Pumpkin pie is my favorite pumpkin goodie, by far! And this recipe is the real deal. The pumpkin filling is a tad sweet and a whole lot of deliciously spicy. Oh, it’s so velvety smooth! If you eat pumpkin pie warm or room temperature, the spices will have an enhanced flavor and the filling will be soft almost like a custard. We prefer our pie straight from the fridge cold when the filling is firm. To each their own. 🙂
I think the combination of spices can make or break a pumpkin pie. Bland pies are just…bland and boring. Cinnamon alone is not enough. Ginger and nutmeg are strong flavors so you don’t want too much of those, but they can’t be missing either. The ratio of spices here is shear perfection and I believe that is the key to what makes this recipe out of this world!
Paired with the flaky crust, it’s honestly the best pumpkin pie I’ve ever had (and I’ve had plenty over the years).
I arranged some decorative leaves on top, using a portion of my homemade pie crust recipe (See also my Blueberry Pie post for further instructions on how to make decorative pie crust pieces). I wanted the pie extra pretty for the dessert table (not to mention that it this just means that there is more flaky pie crust to enjoy in each bite). The little pieces of crust tend to make cutting the pie a bit trickier, but you can move them and then dish them out like treats.
My husband was very happy that I needed to cut a piece for the photo shoot because he was the first to sample it before the family gathering.
Whipped cream is a must at this party, but everyone can have as much or as little as they want. I like a little dollop and my husband likes his pumpkin pie where the pie itself is completely hidden by the huge piles of whipped cream. 🙂
Sure you could add a streusel on top or incorporate chocolate or nuts, basically a million ways to get creative with this pie. They could all very well be tasty, but if pumpkin pie is going to make an appearance at our dessert table then it will always just be simple traditional pie. Mmm, pie. 🙂
Source: My mother-in-law’s mom
Other fun pumpkin treats.