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🎃Pumpkin Pie🎃

This Pumpkin Pie is the perfect fall dessert. It's filled with cinnamon, nutmeg, and cloves. It's silky smooth and full of pumpkin, great for Thanksgiving or Halloween.

It's a classic favorite that always pleases. Whether for a family gathering or a cozy night in, it's a hit.

The flavor is just right, with a hint of sweetness. The buttery, flaky crust adds a nice texture.

Let’s dive into making this perfect fall dessert… 🍰❤️

Prepare the Ingredients:

For the Pumpkin Pie Filling:

• 425g (1 can) pure pumpkin puree
• 3 large eggs
• 200g granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 240ml heavy cream
• 240ml evaporated milk
• 1 teaspoon vanilla extract

For the Pie Crust:

250g all-purpose flour

• 1 tablespoon sugar
• 1/2 teaspoon salt
• 115g unsalted butter, cold and cubed
• 60ml cold water (plus more if needed)

Step-by-Step Preparation Instructions:

Prepare the Pie Crust:

• In a large bowl, mix together the flour, sugar, and salt.
• Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add the cold water, one tablespoon at a time, and mix until the dough starts to come together.
• Turn the dough out onto a floured surface and knead gently until it forms a ball. Flatten it into a disk and wrap it in plastic wrap. Chill the dough in the fridge for at least 30 minutes.

Roll Out the Dough:

• Preheat the oven to 180°C (350°F).
• After the dough has chilled, roll it out on a floured surface into a circle large enough to fit into a 9-inch pie dish.
• Transfer the dough into the pie dish, trimming any excess, and crimp the edges to create a decorative border.
• Use a fork to poke a few holes in the bottom of the crust to prevent bubbling during baking.
• Blind bake the crust: Place a sheet of parchment paper over the dough and fill it with pie weights or dried beans. Bake for 10-12 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes until the crust is lightly golden.

Make the Pumpkin Pie Filling:

• In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, cinnamon, nutmeg, cloves, and salt.
• Gradually add the heavy cream, evaporated milk, and vanilla extract, whisking until smooth and fully combined.

Assemble the Pie:

• Pour the pumpkin filling into the pre-baked pie crust.
• Smooth the top with a spatula and make sure the filling is evenly spread.

Bake the Pumpkin Pie:

• Bake in the preheated oven for 45-50 minutes, or until the filling is set but slightly wobbly in the center. Check for doneness by inserting a toothpick into the center of the pie—if it comes out clean or with just a few crumbs, it’s done.
• If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.

Cool and Serve:

• Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours (or overnight) to allow the flavors to develop and the filling to set.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Important Notes:

• Pumpkin Puree vs. Pumpkin Pie Filling: Use pure pumpkin puree, not the pre-seasoned pie filling, which already contains sugar and spices.
• Spice Adjustments: Adjust the cinnamon, nutmeg, or cloves to your taste. You can add a pinch of ginger for extra warmth.
• Chilling the Dough: Chilling the dough is key for a flaky crust, so don’t skip this step.
• Serving Tip: Serve chilled. This pie can be stored in the fridge for up to 4 days.

FAQ

What type of pumpkin is best for making pumpkin pie?

Sugar pumpkins, also called pie pumpkins, are the best for pumpkin pie. They are smaller and sweeter than carving pumpkins. This makes them perfect for a creamy pie filling.

Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, you can! Canned 100% pure pumpkin puree is easy and reliable. Just make sure it's pure pumpkin, not pumpkin pie filling. Many bakers prefer it for its consistency and convenience.

How do I prevent my pumpkin pie crust from becoming soggy?

To avoid a soggy crust, try a few things. Pre-bake your crust, brush it with egg wash, and bake it on the lowest rack. You can also sprinkle ground nuts or breadcrumbs on the crust before adding the filling.

How long can I store a homemade pumpkin pie?

You can store a pumpkin pie in the fridge for 3-4 days. Cover it loosely with foil or plastic wrap. For the best taste, eat it within 2 days. You can also freeze it for up to a month.

What are the key spices in a traditional pumpkin pie spice blend?

Traditional pumpkin pie spice includes cinnamon, ginger, nutmeg, and cloves. Some recipes add allspice too. These spices give pumpkin pie its unique flavor.

Can I make a dairy-free or vegan pumpkin pie?

Yes, you can make a dairy-free or vegan pumpkin pie. Use coconut milk instead of evaporated milk, and plant-based butter or oil for the crust. You can also use flax eggs or silken tofu instead of eggs. This way, you can enjoy a delicious pie that fits your diet.

How do I know when my pumpkin pie is fully baked?

Your pie is done when the filling is set but slightly jiggly in the center. The edges should be firm, and a knife inserted should come out clean. The pie should be about 175°F (79°C) inside. It will set more as it cools, so don't overbake.

What are some creative toppings for pumpkin pie?

Try candied pecans, caramel drizzle, or maple glazed pumpkin seeds on your pie. Bourbon-infused whipped cream or a sprinkle of sea salt are also great. You can even add cream cheese frosting or streusel topping for extra flavor and texture.

Enjoy this classic Pumpkin Pie and make every bite feel like fall! 🍰🎃

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