I absolutely love this pumpkin pie recipe because it’s the perfect blend of rich, cozy spices and creamy pumpkin goodness, making it irresistible for any fall gathering. Plus, the aroma that fills my kitchen as it bakes is like wrapping myself in a warm, nostalgic hug.
I adore making concoctions that evoke the coziness of autumn; this dessert is a prime illustration. 1 cup of canned pumpkin puree, a medley of warm spices, and a judicious amount of sugar make this virtually foolproof.
It can be eaten warm, but I prefer it chilled after letting it set up overnight. That luscious custard under a meringue—you won’t be able to resist it.
Pumpkin Dessert Recipe Ingredients
- Canned Pumpkin Puree: Rich in fiber and vitamin A, adding natural sweetness and a smooth texture.
- Granulated Sugar: Provides sweetness and balances the spices, adding crispness to the crust.
- Brown Sugar: Adds a deeper flavor with hints of molasses, enhancing the caramel-like notes.
- Ground Cinnamon: Warm and sweet spice that complements pumpkin, boosting antioxidant properties.
- Ground Ginger: Adds a zesty, peppery warmth, offering anti-inflammatory benefits.
- Evaporated Milk: Creamy texture and richness, enhancing the dessert’s overall moisture content.
Pumpkin Dessert Recipe Ingredient Quantities
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup evaporated milk
- 1 unbaked 9-inch pie crust
- Whipped cream, for serving
How to Make this Pumpkin Dessert Recipe
1. Set your oven to bake at 425 degrees Fahrenheit (220 degrees Celsius).
2. In a big mixing bowl, put together the ingredients: canned pumpkin puree, granulated sugar, brown sugar, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Mix everything together until well combined.
3. Incorporate the eggs into the pumpkin mixture, beating them in one at a time until the mixture is smooth.
4. Slowly mix in the evaporated milk until it is fully combined with the other ingredients.
5. Unbaked 9-inch pie crust
1. Roll out the unbaked pie crust.
2. Fit it into the pie pan.
3. Crimp the edges as desired.
6. Evenly spread the pumpkin filling into the pie crust that you have prepared, and pour it in.
7. Position the pie in the oven, centered before the heating element. Set a timer for 15 minutes.
8. Lower the oven temperature to 350°F (175°C), and keep baking for another 40 to 50 minutes. A knife inserted near the center should come out clean.
9. Take the pie from the oven and allow it to cool on a wire rack for a minimum of 2 hours.
10. Serve the dish either chilled or at room temperature. If you desire, you can top it with whipped cream.
Pumpkin Dessert Recipe Equipment Needed
1. Oven
2. Large mixing bowl
3. Measuring cups and spoons
4. Mixing spoon or spatula
5. Hand mixer or whisk
6. 9-inch pie pan
7. Knife
8. Wire cooling rack
9. Rolling pin (if needed for pie crust)
FAQ
- Q: Can I use fresh pumpkin instead of canned pumpkin puree?A: Yes, fresh pumpkin can be used if it is first cooked and pureed to a smooth consistency. However, be prepared for what may be slight differences in flavor and texture.
- Q: Is it possible to make the pie crust from scratch?A: No problem, you can make pie crust from scratch using these elementary ingredients: flour, butter, salt, and water. Just be sure to chill the dough well before rolling it out.
- Q: Can I use a premade pie crust?A: Absolutely. For ease, a store-bought pie crust is just fine.
- Q: How should I store leftover pumpkin pie?A: You can keep the pie in the refrigerator for up to 3-4 days by covering it with plastic wrap or aluminum foil.
- Q: Can I use a non-dairy alternative for evaporated milk?A: Yes, you can use coconut milk or almond milk as a substitute, though it may alter the flavor slightly.
- Q: How do I know when the pie is done baking?A: The pie is finished when the filling is set near the circumference but jiggly at the center. It will not firm up any more than this while cooling.
B: The jiggle test is a much more accurate way to determine doneness than any sort of knife test could be.
- Q: Can this recipe be made gluten-free?A: Yes, you can use a gluten-free crust for this recipe.
Pumpkin Dessert Recipe Substitutions and Variations
Substitute 1/2 cup granulated sugar with:
1. 1/2 cup coconut sugar, or
2. 1/3 cup honey.
Replace 1/4 teaspoon ground cloves with 1/4 teaspoon allspice.
Substitute 1/2 cup unsweetened applesauce for 2 large eggs in this recipe for an egg-free option.
Substitute for 3/4 cup evaporated milk: 3/4 cup almond milk with 1 tablespoon cornstarch mixed in.
If required, substitute the unbaked 9-inch pie crust with a gluten-free pie crust.
Pro Tips
1. Ensure a Crisp Crust: Before filling the pie crust, blind bake (pre-bake) it for 10 minutes at 375°F (190°C) to prevent a soggy bottom. Use pie weights or dried beans to keep the crust flat.
2. Spice Adjustment: For a more robust flavor, consider toasting your spices (cinnamon, ginger, cloves, nutmeg) briefly in a dry skillet over medium heat before adding them to the mixture, which will enhance their flavors.
3. Eggs at Room Temperature: Allow the eggs to come to room temperature before adding them to the mixture. This helps them blend more smoothly, resulting in a silkier filling.
4. Smooth Texture: For a smoother filling, consider straining the pumpkin mixture through a fine-mesh sieve to remove any lumps before pouring it into the pie crust.
5. Prevent Cracks: To avoid cracks on the surface of your pie, place a shallow pan of water on the rack below the pie while baking to keep the environment humid and prevent the filling from drying out.
Pumpkin Dessert Recipe
My favorite Pumpkin Dessert Recipe
Equipment Needed:
1. Oven
2. Large mixing bowl
3. Measuring cups and spoons
4. Mixing spoon or spatula
5. Hand mixer or whisk
6. 9-inch pie pan
7. Knife
8. Wire cooling rack
9. Rolling pin (if needed for pie crust)
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup evaporated milk
- 1 unbaked 9-inch pie crust
- Whipped cream, for serving
Instructions:
1. Set your oven to bake at 425 degrees Fahrenheit (220 degrees Celsius).
2. In a big mixing bowl, put together the ingredients: canned pumpkin puree, granulated sugar, brown sugar, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Mix everything together until well combined.
3. Incorporate the eggs into the pumpkin mixture, beating them in one at a time until the mixture is smooth.
4. Slowly mix in the evaporated milk until it is fully combined with the other ingredients.
5. Unbaked 9-inch pie crust
1. Roll out the unbaked pie crust.
2. Fit it into the pie pan.
3. Crimp the edges as desired.
6. Evenly spread the pumpkin filling into the pie crust that you have prepared, and pour it in.
7. Position the pie in the oven, centered before the heating element. Set a timer for 15 minutes.
8. Lower the oven temperature to 350°F (175°C), and keep baking for another 40 to 50 minutes. A knife inserted near the center should come out clean.
9. Take the pie from the oven and allow it to cool on a wire rack for a minimum of 2 hours.
10. Serve the dish either chilled or at room temperature. If you desire, you can top it with whipped cream.
