Capture the essence of autumn in every bite with my Classic Pumpkin Pie recipe. This cherished fall favorite effortlessly combines creamy pumpkin puree with the perfect blend of seasonal spices. Embrace the warmth of the season with a slice of this homemade comfort, made even easier with a store-bought crust. Join me in celebrating the joys of fall, one simple, delicious bite at a time.
Vibe: A great song to play while making this pumpkin pie could be "Harvest Moon" by Neil Young. Its mellow and soothing melody creates a cozy atmosphere that pairs well with the warmth of fall baking. The song's lyrics and overall vibe capture the essence of the season and add a touch of nostalgia to your baking experience.
Ingredients
1 store-bought pie crust (9-inch)
1 can (15 ounces) pure pumpkin puree
3/4 cup granulated sugar
1/4 cup maple syrup
1 + 1/2 teaspoons pumpkin spice (a mix of cinnamon, ginger, nutmeg, and cloves)
1/2 teaspoon salt
2 large eggs
1 + 1/4 cups evaporated milk
Directions
Preheat your oven to 350°F (190°C).
Place the store-bought pie crust into a 9-inch pie dish, following the instructions on the package.
In a large bowl, whisk together the pumpkin puree, granulated sugar, maple syrup, pumpkin spice, and salt until well combined.
Add the eggs and whisk until fully incorporated.
Gradually add the evaporated milk while continuously whisking, until the mixture is smooth and well blended.
Pour the pumpkin filling into the prepared store-bought pie crust.
Place the pie on a baking sheet to catch any spills. This also helps to transfer the pie in and out of the oven more easily.
Bake the pie in the preheated oven for about 40 to 50 minutes, or until the filling is set around the edges but still slightly jiggly in the center. (for a glazed finish, cook at 375°F for the last 5 minutes)
Remove the pie from the oven and let it cool on a wire rack. The filling will continue to set as it cools.
Once the pie has cooled to room temperature, you can refrigerate it for a few hours or overnight before serving.
Slice and serve the pumpkin pie with a dollop of whipped cream on top. Serve Chilled: Pumpkin pie is typically served chilled. If you choose to reheat a slice, place it in the oven at a low temperature (around 325°F or 160°C) for a short time until warmed through.
Storage:
To store your pumpkin pie, follow these steps to keep it fresh and delicious:
Cool Completely: Allow the baked pumpkin pie to cool completely at room temperature. This helps the filling set properly.
Refrigerate: Once cooled, cover the pumpkin pie loosely with plastic wrap or aluminum foil. Place it in the refrigerator to keep it fresh. Refrigeration helps prevent spoilage, especially since pumpkin pies contain dairy products.
Avoid Condensation: To prevent condensation from forming on the surface of the pie, avoid placing the plastic wrap or foil directly on the pie. Create a tent-like shape to allow some air circulation.
Use Within a Few Days: Consume the refrigerated pumpkin pie within 3 to 4 days to ensure optimal taste and quality.
Freezing (Optional): If you want to keep the pie for a longer time, you can freeze it. Wrap the pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Label it with the date. When ready to eat, thaw the pie in the refrigerator before serving.
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