Get ready to experience the ultimate comfort dessert that captures the essence of fall in every single bite! This Harvest Moon Pumpkin Pie isn't just a recipe - it's a warm, spicy journey that transforms your kitchen into a cozy autumn haven. Whether you're a baking novice or a seasoned pro, this foolproof pie will have your family and friends begging for seconds, and possibly even stealing the whole pie before dessert!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
Instructions
- Preheat the oven to 425°F (218°C). Position the oven rack in the center of the oven to ensure even baking.
- If using a homemade pie crust, roll it out and gently press into a 9-inch pie dish. Crimp the edges decoratively and set aside. If using store-bought, follow package preparation instructions.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt until well combined and smooth.
- Add the eggs one at a time, whisking thoroughly after each addition to create a uniform mixture.
- Slowly pour in the evaporated milk, stirring continuously to integrate all ingredients completely.
- Pour the pumpkin mixture into the prepared pie crust, ensuring an even distribution and leaving a small margin at the top to prevent overflow.
- Place the pie in the preheated oven and bake at 425°F for 15 minutes to set the initial crust.
- Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 40-45 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 not liquid.
- Remove from oven and let cool completely on a wire rack for at least 2 hours. The pie will continue to set as it cools.
- Optional: Serve with whipped cream or vanilla ice cream. Can be stored in the refrigerator for up to 4 days.
Tips
- Temperature is key! Start with a high 425°F initial bake to set the crust, then lower to 350°F for even cooking.
- Always use fresh spices for the most vibrant flavor. If your spices are over a year old, consider replacing them.
- To prevent a soggy bottom, consider pre-baking your pie crust for 10 minutes before adding the filling.
- For a smooth, crack-free surface, avoid over-mixing and don't overbake. The center should have a slight jiggle when done.
- Let the pie cool completely for at least 2 hours to allow proper setting - patience is your secret ingredient!
- For an extra professional touch, use a pie shield or aluminum foil edges to prevent over-browning of the crust.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 8g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 95mg
