Classic Pumpkin Pie

Embrace the essence of autumn with this classic Pumpkin Pie recipe. Its silky, spiced pumpkin custard, cradled in a buttery, flaky pastry crust, is the quintessential dessert for Thanksgiving or any cozy fall gathering. The aroma alone is enough to fill your home with warmth and nostalgia.

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This recipe guides you through creating a pie with a perfectly set center—just a slight jiggle is the key. Whether you use a homemade or store-bought crust, the star of the show is the velvety, deeply flavorful filling that defines the season.

Ingredients

• Pie Crust
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• Pumpkin Filling
• 425 g (15 oz) canned pumpkin purée (not pumpkin pie filling)
• 150 g (3/4 cup) packed light brown sugar
• 2 large eggs
• 240 ml (1 cup) evaporated milk
• 60 ml (1/4 cup) heavy cream
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp pure vanilla extract

Instructions

Step 1

Preheat the oven to 220°C (425°F). Place the oven rack on the lower third position.

Step 2

Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill in the refrigerator while preparing the filling.

Step 3

In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.

Step 4

Pour the filling into the prepared pie crust.

Step 5

Bake at 220°C (425°F) for 15 minutes. Then reduce the oven temperature to 175°C (350°F) and continue baking for 40 minutes, or until the center is just set with a slight jiggle.

Step 6

Remove from the oven and cool completely on a wire rack, at least 2 hours, before slicing.

Step 7

Serve plain or with whipped cream.

Zusatztipps für die Zubereitung

Für das beste Ergebnis verwenden Sie reines Kürbispüree, nicht fertige Kürbiskuchenfüllung, da diese bereits Zucker und Gewürze enthält. Kühlen Sie den vorbereiteten Teigboden, während Sie die Füllung zubereiten, um einen besonders mürben Boden zu gewährleisten.

Varianten und Anpassungen

Für eine milchfreie Variante ersetzen Sie die Sahne durch Kokoscreme. Experimentieren Sie mit den Gewürzen, indem Sie eine Prise Piment hinzufügen, um dem Kuchen eine zusätzliche Wärmenote zu verleihen.

Serviervorschläge

Servieren Sie den Kürbiskuchen pur, um den reichhaltigen Geschmack der Gewürze zu genießen, oder klassisch mit einem großzügigen Klecks frisch geschlagener Sahne. Er schmeckt am besten, wenn er vollständig abgekühlt ist.

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Baking this pumpkin pie is a rewarding experience that brings the comforting flavors of the season to your table. We hope you enjoy every slice of this timeless dessert.

Recipe FAQs

→ What's the difference between pumpkin purée and pie filling?

Pure pumpkin purée contains only cooked, mashed pumpkin with no added sugar or spices. Pie filling already includes sweeteners and seasonings, which would throw off the balance in this homemade version. Always check the label carefully.

→ How do I know when the pie is done baking?

The edges should be slightly puffed and set while the center retains a gentle jiggle, similar to gelatin. The filling continues cooking as it cools, so removing it while slightly wobbly prevents overbaking and ensures a silky texture.

→ Can I make this ahead of time?

Absolutely. The pie develops even better flavor after resting in the refrigerator overnight. Store it covered, and bring to room temperature for 30 minutes before serving. The crust stays crisp and the filling becomes perfectly smooth.

→ Why does my pie crack on top?

Cracking usually indicates overbaking. The eggs in the custard overcook and contract, causing surface fissures. Watch closely during the final baking stage and remove when that slight jiggle remains in the center.

→ Can I substitute fresh pumpkin instead of canned?

Yes, roast sugar pumpkins until tender, then purée until smooth. Drain excess moisture by letting it sit in a cheesecloth-lined sieve for an hour. One medium pumpkin yields roughly the equivalent of one can.

→ What's the purpose of evaporated milk versus regular milk?

Evaporated milk has had 60% of its water removed, creating a richer, creamier custard that sets beautifully without becoming watery. Its concentrated milk flavor complements the pumpkin perfectly while providing the ideal silky texture.