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    pumpkin pie recipe

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    This classic, creamy pumpkin pie recipe is the ultimate autumn dessert, featuring a spiced custard filling tucked inside a flaky, buttery crust. Whether you are hosting a holiday dinner or simply looking for traditional Thanksgiving dessert recipes, this cozy favorite delivers warm spice and velvety texture in every single bite.

    Origin pumpkin pie recipe

    The evolution of pumpkin pie traces back to early European settlers who adapted traditional British spiced custard tarts using native American pumpkins. Over the centuries, this rustic colonial dish evolved into the beloved spiced standard that graces holiday tables across North America today, becoming a celebrated piece of American baking history.

    Why I Love This Recipe

    I love how easily this recipe comes together by simply whisking the filling ingredients in a single bowl before pouring them into your crust. The combination of cinnamon, nutmeg, and ginger creates that quintessential autumnal aroma that makes your entire home smell incredible, making it an absolute must-bake for fall seasonal gatherings.

    Tips for the Perfect Bake

    To ensure your custard sets perfectly without any unsightly cracks on the surface, avoid rushing the cooling process once it comes out of the oven. Letting the pie cool gradually at room temperature is an essential pie baking technique that yields a flawless, bakery-quality finish every single time.

    Also Read : Delicious Donuts Recipe

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    pumpkin pie recipe

    Recipe by RecipesVilla
    Course: DessertCuisine: AmericanDifficulty: Easy
    Servings
    +
    –

    8

    servings
    Prep time

    15

    minutes
    Cooking time

    50

    minutes
    Calories

    320

    kcal

    Ingredients

    • 1 unbaked 9-inch pie crust (store-bought or homemade)

    • 1 can (15 oz) pure pumpkin puree (not pumpkin pie mix)

    • 3/4 cup granulated sugar (or light brown sugar)

    • 2 l arge eggs plus 1 egg yolk (for extra richness)

    • 1 tsp ground cinnamon

    • 1/2 tsp ground ginger

    • 1/4 tsp ground nutmeg

    • 1/4 tsp ground cloves

    • 1/2 tsp salt

    • 1 cup heavy cream (or evaporated milk)

    • 1/2 cup whole milk

    Directions

    • Preheat your oven to 425°F (220°C). Roll out your pie crust and fit it into a 9-inch pie plate, crimping the edges as desired.
    • In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
    • Beat in the eggs and the extra egg yolk, stirring until the mixture is completely smooth.
    • Gradually pour in the heavy cream and whole milk, whisking continuously until the custard base is fully integrated and silky.
    • Pour the pumpkin filling into the unbaked pie crust.
    • Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 35–40 minutes, or until the center is almost set but still has a slight jiggle.
    • Remove from the oven and let it cool completely on a wire rack at room temperature for at least 2 hours before slicing.

    Notes

    • Preventing cracks: Do not skip the room-temperature cooling process. Moving a hot pie directly to the fridge will cause the filling to crack due to the rapid temperature change.
    • Serving suggestion: Serve chilled or at room temperature with a generous dollop of freshly whipped cream and a dusting of cinnamon.
    • Storage: Cover leftovers tightly with plastic wrap and store in the refrigerator for up to 3 to 4 days.

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