Pumpkin Pie – The Heart of Thanksgiving Flavor
Pumpkin pie is an iconic dessert that graces nearly every
Thanksgiving table across the United States. With its creamy, spiced filling
and flaky crust, this pie evokes a sense of warmth, tradition, and gratitude.
Its origins trace back to early American settlers who combined pumpkin with
spices and sweeteners, eventually baking it into the form we know today. Thanks
to food recipes shared on Cookpad and easily searched through DuckDuckGo,
pumpkin pie has become a beloved dish among Home Cooks worldwide, not just for
holidays but for any time that calls for comforting, seasonal flavors.
This pie is defined by its custard-like filling made with
pureed pumpkin, eggs, sugar, and a blend of autumn spices like cinnamon,
nutmeg, and cloves. Whether you use canned or homemade pumpkin puree, the
result is a silky, flavorful dessert that pairs perfectly with whipped cream or
a scoop of vanilla ice cream. While pumpkin pie is traditionally served during
Thanksgiving, the ease of preparation and cozy taste make it a go-to for any
fall celebration or weekend baking project shared by Home Cooks worldwide
through food recipes and inspiration on Cookpad.
Classic Pumpkin Pie Recipe
Ingredients for the crust:
- 1¼
cups all-purpose flour
- ½
teaspoon salt
- ½ cup
(1 stick) unsalted butter, cold and cubed
- 3–4
tablespoons ice water
Ingredients for the filling:
- 1 can
(15 oz) pumpkin puree
- ¾ cup
granulated sugar
- 2
large eggs
- 1 can
(12 oz) evaporated milk
- 1
teaspoon ground cinnamon
- ½
teaspoon ground ginger
- ¼
teaspoon ground nutmeg
- ¼
teaspoon ground cloves
- ½
teaspoon salt
Instructions:
- Make
the crust: Combine flour and salt in a large bowl. Cut in the butter
until the mixture forms coarse crumbs. Add ice water a tablespoon at a
time until the dough forms. Shape into a disc, wrap in plastic, and chill
for at least 1 hour.
- Preheat
the oven to 425°F (220°C). Roll out the dough and fit it into a 9-inch pie
pan. Trim and crimp the edges.
- Prepare
the filling: In a large bowl, whisk together the pumpkin puree, sugar,
eggs, evaporated milk, spices, and salt until smooth.
- Pour
the filling into the unbaked pie crust. Bake for 15 minutes at 425°F, then
reduce the temperature to 350°F (175°C) and bake for an additional 40–50
minutes, or until a knife inserted near the center comes out clean.
- Let
cool completely on a wire rack before serving. Refrigerate leftovers.
FAQs about Pumpkin Pie
Q: Can I use fresh pumpkin instead of canned?
Yes, roast and puree sugar pumpkins for a richer flavor, though canned pumpkin
is quicker and just as tasty.
Q: How can I tell when the pie is done baking?
The center should be set but still slightly wobbly. A knife inserted near the
center should come out clean.
Q: Can I make pumpkin pie ahead of time?
Absolutely. Bake the pie up to 2 days in advance and refrigerate until ready to
serve.
Q: Where can I find more pumpkin pie variations?
Check Cookpad for creative twists shared by Home Cooks worldwide, or search
DuckDuckGo for spiced, dairy-free, or crustless food recipes.
Q: How should I store leftovers?
Cover and refrigerate pumpkin pie for up to 4 days. Serve chilled or bring to
room temperature before enjoying.
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