Classic Pumpkin Pie Recipe for Thanksgiving

Get ready to wow your guests this Thanksgiving with this classic pumpkin pie recipe! 🥧🍁

Ingredients:

• 1 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup evaporated milk

Instructions:

1. Preheat the oven to 425°F.
2. In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, eggs, spices, and salt until well combined.
3. Gradually stir in evaporated milk until everything is well incorporated.
4. Pour the mixture into the pie crust and smooth the top.
5. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 40-50 minutes, or until the pie is set.
6. Let the pie cool completely before serving.

Nutrition Information:

• Calories: 250
• Fat: 10g
• Carbohydrates: 37g
• Protein: 4g

Popular questions:

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yes, you can definitely use fresh pumpkin for this recipe. Just make sure to cook and puree it before incorporating it into the pie.

• Q: Can I substitute evaporated milk with regular milk?

A: While evaporated milk contributes to the richness of the pie, you can substitute it with regular milk if needed.

• Q: How can I prevent my pie crust from getting soggy?

A: Pre-baking the pie crust for a few minutes before adding the filling can help prevent it from getting soggy.

• Q: Can I make this pie ahead of time?

A: Yes, you can make this pie a day in advance and store it in the refrigerator until serving.

• Q: Can I freeze leftovers?

A: Yes, you can freeze any leftover pumpkin pie for up to 2-3 months.

Helpful tips:

• Add a dollop of whipped cream or a scoop of vanilla ice cream on top of each slice for extra indulgence.
• Sprinkle some chopped pecans or walnuts on the pie before baking for added texture and flavor.
• Try using maple syrup instead of brown sugar for a different flavor profile.
• For a dairy-free version, use coconut milk or almond milk instead of evaporated milk.
• Experiment with different spice combinations like pumpkin spice or cardamom for a twist on the classic flavor.

Expert Secrets:

• Blind bake the pie crust before adding the filling to ensure a crispy bottom crust.
• For a smoother filling, pass the pumpkin mixture through a fine mesh sieve before pouring it into the crust.
• Let the pie cool completely before slicing to allow the filling to set properly.
• Store any leftovers in the refrigerator to maintain freshness and preserve the flavors.
• Brush the edges of the pie crust with an egg wash before baking for a glossy finish.