Pumpkin Pie

Pumpkin Pie, that delectable dessert that screams “Hello Autumn”! This classic homemade pumpkin pie will be the showstopper at your Thanksgiving dinner, Halloween party, or any potluck where folks are hankering for some traditional comfort food. Seriously, who can resist that creamy, subtly spiced filling nestled in flaky crust? I sure can’t. And you’re gonna love it too!

Now, about the dish – it’s smooth, it’s sweet yet spicy, and it’s a bit of heaven in every bite. It’s simply perfect for warming up a chilly fall evening or adding a little extra ‘oomph’ to your holiday feasts. Precisely, it’s a dish that’s gonna make your tastebuds sing jingle bells!

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: 1 pie

Ready to get down to the nitty-gritty of making pumpkin pie at home? Heck yeah, you are! Let’s go!

Ingredients & Equipment You’ll Need

• 1 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 can (15 oz) pumpkin
• 1 can (12 fl oz) evaporated milk
• 1 unbaked 9-inch pie shell

You’ll also need a mixing bowl, whisk, and an oven. The cinnamon adds that warming spice, and the evaporated milk gives the filling its incredible creaminess. And remember guys, always opt for good quality canned pumpkin, it can make or break the pie.

How To Make Pumpkin Pie

1. First and foremost, preheat your oven to 425 degrees Fahrenheit.
2. In a mixing bowl, combine the sugar, cinnamon, and salt.
3. Add in the eggs and whisk the mixture until thoroughly blended.
4. Next, stir in the pumpkin, followed by the evaporated milk. Give it a good mix until it’s smooth.
5. Pour the mixture into the pie shell and slide that beauty into the preheated oven.
6. Bake for 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue baking for another 45 minutes.

Tips For The Best Results

• Make sure your pie crust is cold when you add the filling!
• Always pre-bake your crust to avoid a soggy bottom.

Storage Tips

• Overwrap the pie with aluminium foil, then store in the fridge for up to 4 days.
• You can also freeze the pie for up to two months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Q: Can I use fresh pumpkin instead of canned?

A: Yes! Just roast your pumpkin, puree the flesh, then strain to remove excess water.

Q: Can I make this pie the night before?

A: Absolutely! This pie tastes super yummy after a night in the fridge.

Q: Is pumpkin pie gluten-free?

A: The filling is, but not the crust. You���d have to use a gluten-free pie crust for a completely gluten-free pie.

Q: Can I skip the cinnamon?

A: You sure can, but this might make the flavors more subtle.

Q: When should I take my pie out of the onion?

A: When a knife inserted in the middle comes out clean, your pie is done!

Nutritional Facts of Pumpkin Pie

A single slice of pumpkin pie approximately has 280 calories, 12g fat, 40g carbs, and 3g protein!

In conclustion, this Pumpkin Pie is an absolute dream. It’s a classic, it’s easy, and it’s oh-so fall. Top it with a dollop of whipped cream or serve it with a hot cup of cocoa. Bon app��tit, folks!