Growing up, my aunt always made the most incredible pumpkin pie during the holidays. Her secret? A perfect blend of spices and a lot of love. Today, I’m excited to share her cherished recipe with you, along with some handy tips. Let’s dive into making a delicious pumpkin pie with pie spice that will wow your family and friends!
In This Post
Reasons to Love This Recipe
There are so many reasons to fall in love with this pumpkin pie recipe:
- Rich Flavor: The combination of pumpkin and spices creates a deep, warm taste.
- Simple Ingredients: Easy to find and no fancy fuss.
- Comforting Aroma: Your home will smell amazing while it bakes.
- Crowd-Pleaser: Perfect for any gathering or cozy night in.
Ingredients
- 1 can (15 ounces) pumpkin puree
- 3/4 cup sugar
- 1 teaspoon pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (12 ounces) evaporated milk
- 1 unbaked 9-inch pie crust
Step-by-Step Instructions
Ready to make a delicious pumpkin pie with pie spice? Follow these simple steps to create a warm, comforting dessert in no time. Let’s get started!
Step 1: Preheat the Oven
Set the oven temperature to 425°F (220°C).
Step 2: Mix the Dry Ingredients
Mix the salt, pie spice, and sugar in a big bowl.
Step 3: Blend the Wet Ingredients
To the dry ingredients, add the eggs and pumpkin puree. Blend until well combined. Stir in the evaporated milk gradually.
Step 4: Prepare the Pie Crust
Line a 9-inch pie pan with your unbaked pie crust. Transfer the mixture of pumpkins into the crust.
Step 5: Bake the Pie
Bake for fifteen minutes in a preheated oven. Then, bake for a further 40 to 50 minutes, or until a knife inserted near the middle comes out clean, by lowering the temperature to 350°F (175°C).
Step 6: Cool and Serve
Place the pie on a wire rack to cool. You can serve it cold or at room temperature.
Helpful Tips
- Prevent Crust Burning: Use a pie shield or foil around the crust edges if they brown too quickly.
- Check for Doneness: A slight jiggle in the center is okay; it will firm up as it cools.
- Make It Ahead: This pie is perfect for making a day in advance, allowing the flavors to meld.
Easy Ingredient Replacements
- Sweetener Swap: Substitute sugar with maple syrup or honey for a different sweetness.
- Dairy-Free: Use coconut milk instead of evaporated milk for a dairy-free version.
- Crust Options: Try a graham cracker or gluten-free crust for variety.
Final Thoughts
This pumpkin pie with pie spice is bound to become a family favorite, just like it is in mine. With its rich flavor and comforting aroma, it’s a timeless dessert that brings warmth to any occasion. Enjoy baking and savor every bite!
Frequently Asked Questions
Can I make pumpkin pie with pie spice in advance?
Yes, it tastes even better the next day as the flavors have time to meld.
What if I don’t have pie spice?
You can make your own using cinnamon, nutmeg, and cloves.
How do I store leftover pumpkin pie with pie spice?
Keep it refrigerated in an airtight container for up to four days.
Can I freeze pumpkin pie with pie spice?
Absolutely! Wrap it well and freeze for up to two months.
What toppings work well with pumpkin pie with pie spice?
Whipped cream or vanilla ice cream complements it beautifully.
Is canned pumpkin the same as pumpkin pie filling?
No, use plain pumpkin puree, not pre-spiced pie filling.
How can I make the pie spicier?
Add an extra pinch of cinnamon or ginger to enhance the spice.
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin for a homemade touch.
What if my pie crust gets too brown?
Use a pie shield or cover the edges with foil to prevent burning.
Can I use a store-bought crust for pumpkin pie with pie spice?
Definitely! It saves time and still tastes delicious.