Classic Oven-Baked Pumpkin Pie with Spiced Cream
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
Stock photo shown. Actual recipe appearance may vary.
Total Time
1 hour 20 minutes
Cuisine
American
Category
Dessert
Description
This classic pumpkin pie features a smooth, creamy filling with a perfect balance of spices, encased in a flaky, buttery crust. The rich, velvety texture of the pumpkin filling is complemented by the warm spices of cinnamon, ginger, and cloves, making it a quintessential dessert for the fall season. Our version stands out with its use of both granulated and brown sugar, adding depth and a hint of molasses to the flavor profile.
Pumpkin pie has its roots in early American history, often associated with Thanksgiving and other autumnal celebrations. The use of evaporated milk in this recipe ensures a creamy consistency without the need for heavy cream, making it a lighter option. Serve this pie with a dollop of spiced whipped cream or a scoop of vanilla ice cream for a delightful finish. The choice of spices is traditional, yet you can adjust them to suit your taste, making this pie a versatile addition to any dessert table.
Ingredients
For the Pie Filling
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
For the Crust
- 1 unbaked 9-inch pie crust
Instructions
Preparation
Preheat the oven to 425°F (220°C).
In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt.
Assembly
Beat in eggs one at a time, mixing well after each addition.
Gradually stir in evaporated milk until the mixture is smooth.
Pour the filling into the prepared pie crust.
Bake for 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
Chef's Tips
- For a richer flavor, consider adding a splash of vanilla extract to the filling.
- To prevent the crust from becoming soggy, brush it with a beaten egg white before adding the filling.
Nutrition Information
Serving_size
1 slice
Calories
320
Protein
5g
Carbohydrates
45g
Fat
14g
Fiber
3g
Sugar
25g
Sodium
300mg
Saturated_fat
8g
Cholesterol
70mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Maple Pumpkin Pie
Replace the granulated sugar with maple syrup for a deeper, more complex sweetness.
Gingerbread Crust
Use a gingerbread cookie crust instead of the traditional pie crust for a spicier twist.
Vegan Pumpkin Pie
Substitute the eggs with flaxseed meal and use coconut milk instead of evaporated milk for a vegan version.
Storage Instructions
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
Shelf
Not suitable for shelf storage.