Get ready to transform your kitchen into a warm, aromatic haven with this classic Pumpkin or Squash Pie that promises to steal the show at any gathering! Whether you're a baking novice or a seasoned pro, this recipe will transport you to cozy autumn afternoons with its rich, velvety filling and perfectly flaky crust. Imagine cutting into a pie so delectable that every bite tells a story of seasonal comfort and culinary tradition - this isn't just a dessert, it's an experience that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups pumpkin or squash puree
- 1 cup sugar
- 3 eggs
- 1 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle of the oven for even baking.
- If using fresh pumpkin or squash, cut the vegetable in half, remove seeds, and roast cut-side down on a baking sheet at 400°F for 45 minutes until soft. Scoop out the flesh and puree until smooth. If using canned puree, skip this step.
- In a large mixing bowl, combine the pumpkin or squash puree, sugar, eggs, heavy cream, cinnamon, nutmeg, ginger, and salt. Whisk thoroughly until the mixture is completely smooth and well-integrated.
- Prepare your pie crust by rolling it out and fitting it into a 9-inch pie dish. Crimp the edges decoratively and trim any excess dough.
- Pour the pumpkin mixture into the prepared pie crust, ensuring an even distribution. The filling should come close to the top of the crust but not overflow.
- Place the pie in the preheated oven and bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for an additional 35-40 minutes.
- Check the pie's doneness by inserting a knife near the center. If it comes out clean, the pie is ready. The center should be slightly jiggly but set.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This allows the filling to set properly.
- Serve at room temperature or chilled. Optional: Top with whipped cream before serving.
- Store any leftovers in the refrigerator, covered, for up to 4 days.
Tips
- For the most authentic flavor, use fresh roasted pumpkin or squash instead of canned puree. The extra effort pays off in depth of taste.
- Always blind-bake your pie crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
- Use room temperature ingredients to ensure a smoother, more consistent filling.
- To prevent over-browning, cover the pie edges with aluminum foil if they start to darken too quickly during baking.
- For a professional touch, use a kitchen torch or broiler to lightly caramelize the top of whipped cream just before serving.
- Let the pie cool completely to allow the filling to set properly - patience is key to the perfect slice!
- For a gluten-free version, substitute the traditional pie crust with an almond flour or gluten-free graham cracker crust.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
