Traditional Pumpkin Pie Recipe

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There’s nothing quite like a traditional pumpkin pie for the holidays. Warm, comforting, and just a bit spicy, it isn’t the holidays without a pie of three gracing your dinner table. I also have made a chocolate pumpkin pie , which is a match made in heaven.

However, the hunt for the elusive pumpkin pie perfection is never really over and you might want to try my pumpkin cheesecake pie!

The tricky thing is that each individual recipe comes down to your preferred flavors – maybe you like it spicier than most? Or perhaps you prefer your pumpkin pies to taste more like a pumpkin than anything else?

How to Make Pumpkin Pie

If you are still worried about how to actually make your preferred pumpkin pie, here is an absolutely easy, traditional pumpkin pie recipe that you can  bake up. The best part about making pumpkin pie (besides how amazing it tastes) is that it doesn’t take time away from your other dishes – you make it ahead of time!

• You just need to combine all your ingredients in a bowl, mixing them at medium speed for two minutes or until a smooth, pumpkin-y batter forms. Think a slightly thick pancake batter; only it is entirely bright orange.
• Once mixed, pour your pumpkin mixture into your pie crust.
• Place your pie into an oven pre-heated to 425, making sure to place it on a lower rack to help avoid soggy crusts.
•  After 15 minutes at 425, turn the oven down to 350 and bake for an additional 50 minutes or until a knife or a cake tester comes out clean.

Traditional Pumpkin Pie – Tips & Tricks

There are a few things that are absolutely paramount to any good pumpkin pie recipe:

1. The pumpkin pie must be cold, served straight from the fridge. (although my Dad has been known to eat it warmed!)
2. Whipped cream must be served on top of the pie, homemade if at all possible. Vanilla ice cream works too!
3. They should be made from sugar pie pumpkins or in the very least pumpkins grown for eating if you make your own pumpkin filling– don’t go using the same carving pumpkins you got for Halloween! Those aren’t flavorful enough.
4.  If your oven tends to burn crusty edges like on pies, consider wrapping the outside of your pie crust in a bit of foil! Just add it on after 15 minutes in the oven, which allows for the crust to cook enough, but not to burn.
5. Remember, if you like your desserts a little bit more spiced, then up the spices! Increase the cinnamon and nutmeg by half, or maybe increase the sugar – that’s your cooking, and no one knows better than you.
6. As long as you work from there, you are bound to end up with a truly delicious pumpkin pie, as long as you are willing to tinker around with it a bit.

When is my Pumpkin Pie done?

For best results, take it out just a little bit too soon. Remember that the pie will continue to cook from residual heat after removing from the oven, so take it out when it is still just a bit jiggly. The best way to tell is if the middle jiggles ever so slightly when you shake the pan in the oven and a knife inserted comes out clean. not covered in pie filling.

Once it is done to your liking, set it on the counter top to cool to room temperature before putting it in your fridge for at least 4 hours, preferably overnight.

Finishing Touches

Do not, under any circumstances, try and eat this hot. It will taste weirdly grainy, gloopy, and not at all like a pumpkin pie. If you want the best experience, wait for it to cool down and serve it nice and cool with whipped cream, maybe even grind a little bit of fresh nutmeg on top.

After that, you only need to slice it and serve it; the filling should be creamy, yet still solid enough to stand up to a fork, with the crust being crumbly and rich.

You can’t go wrong with this easy and traditional pumpkin pie recipe! I also have an acorn squash pie if you are looking for a similar but unique taste!

Happy baking!

Love,

Karlynn

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