Are you looking for a quick-and-easy dessert to serve for your friends or family members on holidays? Well then, why not try out this Easy pumpkin pie recipe.
It is an oven-baked dessert that really lives up to its name easy pumpkin pie recipe for its simplicity and budget-friendly ingredients. It is also one of the best desserts to serve on Christmas or Thanksgiving.
Bursting with creamy and rich flavor, this dessert is full of promising delight that anyone would enjoy. It also has an undertone taste of spice. The crust of the pie has a touch of moisture from the pie filling. The base of the crust is toasted and has the color of brown, yet the pie filling and where it meets the crust is soft and tender.
The versatility of this easy pumpkin pie recipe comes from the time and schedule of serving it to amaze the mass. You may serve it for breakfast without any problems at all as long as you heat it first. You may also have the pie a few hours after midday as a snack. At dinner, it may serve as a dessert for the family to share around.
This recipe highlights the multiple ingredients used. The mild taste of pumpkin puree has been given a kick to another level of bursting flavor by the spices such as ground ginger, cinnamon, and ground nutmeg. Hence, you may expect a quite interesting taste to the pie.
The Origin of Pumpkin Pie
Pumpkin pie is a staple all across the United States of America. It is impossible to see a household without this dish during the holiday season. On normal days, most Americans would serve pumpkin pie to their family, visitors, and friends alike.
The very first pumpkin pie ever recorded was made by the Early American settlers of the Plymouth Colony in southern New England from around the year 1620 to 1692. However, the pumpkin pie they first made does not have a crust, but rather just combinations of pumpkin to make the filling.
It was only in 1796 that the first pumpkin pie with a crust was made. Amelia Simmons made the pumpkin pie with pumpkin puddings, and which she then baked in a crust. The process and the result of this were similar to present-day pumpkin pies.
Since then, various ways of preparing pumpkin pie have popped out. Eventually, the said food got famous and it became not only a staple at Thanksgiving but also Christmas. It’s really the perfect fall holiday treat.
Why Does This Pumpkin Pie Recipe Works?
There are countless pie recipes out there. And there are also a lot of pie flavors and types you may try out. However, this recipe is a must-try for the following reasons:
- Ingredients are not costly, and you may find and buy them easily.
- Children and grown-ups will have a fun time eating this pumpkin pie!
- Perfect dessert for holidays such as Thanksgiving and Christmas.
- Instructions for making the pie are uncomplicated, therefore easy to follow.
Pumpkin Pie Ingredients
- Pie Crust. You may use a homemade or store-bought pie crust. There isn't really any particular preference for this. If you got extra time in your hands, you may whip up your own pie crust. If you got extra money from your pocket, you may buy it from the store.
- Canned Pumpkin Puree. Pumpkin serves as your base flavor, hence the other ingredients should not overwhelm the earthy-sweet flavor of the pumpkin puree.
- Brown Sugar. Brown sugar adds sweetness and extra flavor to the pie filling. It also amplifies the soft texture of the filling when the pumpkin pie is already baked.
- Granulated Sugar. This ingredient is important to prevent caking of the filling while it bakes. Also, it adds sweetness to the pie filling.
- Cornflour. Help your filling to have a thickened texture by adding the right amount of cornflour.
- Spices. The whole dish would have been mild in taste without adding spices. Hence, try adding ground ginger, cinnamon, and ground nutmeg into the mix. All of these spices will give a warm, spicy bite, earthy, and nutty sweetness.
- Eggs. Eggs allow a smoother and richer texture of the pie filling.
- Heavy Cream. It has a higher fat count, and this makes it a better thickening agent for the pie filling. It also allows a smoother texture for the filling.
- Milk. Milk helps to create a light consistency for the pie filling, and it also gives the dish a tender touch.
- Whipped Cream. Design your pumpkin pie with whipped cream for a simple yet delicious finishing touch.
How to make the best Pumpkin Pie?
Preheat the oven to 190C/375F.
Preparing the pie crust:
Roll out the chilled pie crust; carefully place the dough into a 9-inch pie dish. Trim the extra overhang of the crust using a sharp knife, then crimp the edges using a fork or your fingers.
Bake for 10 minutes, then let it cool down while making the pie filling.
Making the pumpkin pie filling:
Whisk eggs, pumpkin puree, granulated sugar and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, heavy cream, and milk, whisk until everything is well combined and the mixture is smooth.
Baking the pie:
- Pour the filling over the pie crust and bake for 40-45 minutes or until the centre of the filling is set.
- Once done, transfer it to a wire rack and let it cool down. Decorate with whipped cream and cherries.
Top Tips!
- If you are going to make your own pie crust, use a mix of shortening and butter so you get the most buttery, tender, flaky pie crust.
- Make sure that the amount of milk you have added is of the exact measure to avoid a lumpy and gooey mass for the filling.
Recipe Variations
- Are you still looking for more amplifiers of spice to your pumpkin pie aside from the already listed spices above? Add a pinch of pepper to make this spiced pie flavourful.
- You may skip topping the pie with whipped cream or replace it with fresh fruit such as cherry.
Serving Suggestions
If you had poultry for dinner as your main course, you should serve your pumpkin pie in the dessert. For the adults, you may serve a cup of tea or coffee with a slice of pumpkin pie.
Recipe FAQs
Pumpkin pie doesn't usually crack when it is baked for the right amount of time. The bake time is about 40 to 45 minutes. When the clock hits the said time, expect that your pumpkin pie already has a wobbly center in the filling. Avoid overcooking the pie because it surely will cause the filling to crack.
Yes, you may. Just place it in a secure container first, then reheat it when you already want to serve it.
Yes, you can. To do so, replace heavy cream with condensed milk and omit the granulated sugar; you will get the same result.
More pumpkin recipes
- Pumpkin Cheesecake
- Easy Pumpkin Bread Recipe
- Pumpkin Cupcakes
- Healthy Pumpkin Pancake Recipe
- Pumpkin Sheet Cake With Cream Cheese Frosting
- Pumpkin Bundt Cake Recipe
Dessert recipes you may like
Easy Pumpkin Pie Recipe
Ingredients
- 1 Pie crust , store-bought
- 450 g pumpkin puree , not pumpkin pie filling
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon cornflour
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 cup Heavy cream
- 2 eggs
- ¼ cup milk
- whipped cream , for topping
Instructions
- Preheat the oven to 190C/375F.
- Roll out the chilled pie crust; carefully place the dough into a 9-inch pie dish. Trim the extra overhang of the crust using a sharp knife, then crimp the edges using a fork or your fingers.
- Bake for 10 minutes, then let it cool down while making the pie filling.
- Whisk eggs, pumpkin puree granulated sugar and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, heavy cream, and milk, whisk until everything is well combined and the mixture is smooth.
- Pour the filling over the pie crust and bake for 40-45 minutes or until the centre of the filling is set.
- Once done, transfer it to a wire rack and let it cool down. Decorate with whipped cream and cherries.
Notes
- If you are going to make your own pie crust, use a mix of shortening and butter so you get the most buttery, tender, flaky pie crust.
- Make sure that the amount of milk you have added is of the exact measure to avoid a lumpy and gooey mass for the filling.
Nutrition
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