Quick Overview Section
Table of Contents
show
- Recipe Rating: ⭐⭐⭐⭐⭐
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: Serves 8
- Calories: 350 kcal (per serving)
Introduction
Thanksgiving is a time for gathering, gratitude, and, most importantly, indulgence! One of my fondest memories from childhood is helping my grandmother in the kitchen as we whipped up her famous Pumpkin pie. This dessert epitomizes the essence of fall, with its warm spices and creamy filling. Plus, it’s a fantastic way to incorporate seasonal ingredients rich in flavor and tradition. Whether you are looking for a classic take or a creative twist, this ultimate guide to Thanksgiving desserts has something for everyone, including gluten-free and vegan options!
Ingredients List
- 2 cups Pumpkin puree (canned or freshly cooked)
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pre-made pie crust (store-bought or homemade)
Possible Substitutions:
- For a vegan option: Use coconut cream and flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg)
- For gluten-free: Substitute with a gluten-free pie crust.
Step-by-Step Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine Pumpkin puree, heavy cream, brown sugar, and granulated sugar.
- Add in eggs, cinnamon, nutmeg, vanilla, and salt, and whisk until smooth.
- Pour the filling into the pre-made pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue Baking for an additional 30 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Let the pie cool on a wire rack before serving.
Pumpkin Pie Fresh Out of the Oven” />
Tips and Tricks Section
- For a perfectly smooth filling: Blend all ingredients in a food processor.
- Add a twist: Consider a dash of ginger for an extra layer of flavor.
- To store: Keep leftovers covered in the fridge for up to 3 days.
Nutritional Information (per serving)
- Calories: 350 kcal
- Macronutrients:
- Protein: 4 g
- Fat: 20 g
- Carbohydrates: 40 g
- Micronutrients:
- Fiber: 3 g
- Sugar: 18 g
- Sodium: 300 mg
Recipe Notes
- This pie can be made a day in advance; just reheat slightly before serving.
- Top with whipped cream or a scoop of vanilla ice cream for added indulgence.
FAQs
-
How do I store leftover Pumpkin pie?
- Store in an airtight container in the fridge for up to 3 days.
-
Can I freeze Pumpkin pie?
- Yes, you can freeze for up to a month. Thaw in the refrigerator overnight before serving.
-
What can I use instead of heavy cream?
- You can use coconut cream or a non-dairy whipping cream as alternatives.
-
How do I know if the pie is done?
- Shake gently; the filling should be set but slightly jiggly in the center.
- What can I serve with this Pumpkin pie?
- Whipped cream, caramel sauce, or vanilla ice cream are perfect accompaniments.
Please Give Us Your Feedback
We’d love to hear your thoughts on this Thanksgiving dessert! Have you tried Baking this Pumpkin pie? Did you add any special touches? Please leave a comment below, rate the recipe, or share it with friends on social media!
Recipe Card: Pumpkin Pie
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- Pumpkin Puree: 2 cups
- Heavy Cream: 1 cup
- Brown Sugar: 3/4 cup
- Granulated Sugar: 1/2 cup
- Eggs: 3 large
- Ground Cinnamon: 2 teaspoons
- Ground Nutmeg: 1 teaspoon
- Vanilla Extract: 1 teaspoon
- Salt: 1/2 teaspoon
- Pre-made Pie Crust: 1
Instructions:
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine Pumpkin puree, heavy cream, brown sugar, and granulated sugar.
- Add in eggs, cinnamon, nutmeg, vanilla, and salt, and whisk until smooth.
- Pour the filling into the pre-made pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue Baking for an additional 30 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Let the pie cool on a wire rack before serving.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 4 g
- Fat: 20 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Sugar: 18 g
- Sodium: 300 mg
Tips and Variations: Smooth Pumpkin filling can be created by blending ingredients in a food processor.
Storage: Store in an airtight container at room temperature for up to 3 days.
Instantly Access Your FREE Children’s Books Here!
Disclaimer: As an Amazon Associate, I earn from qualifying purchases; I may earn a commission from qualifying purchases as an affiliate. Please note that I only recommend products I believe will provide value to my readers.
