Grandma's Secret (But We're Sharing!) Spiced Pumpkin Pie

Alright, let's have a go at this!

Grandma's Secret Spiced Pumpkin Pie Recipe

Ever get that craving for autumn in a bite? honestly, this pumpkin pie recipe is where it's at. the spices will make you feel like you're wrapped in a warm blanket.

This isn't just any pie, mind you!

A Wee Bit of History

Pumpkin pie, originally American, represents warmth and togetherness. It's a comforting classic. This particular recipe is rated medium difficulty and takes about 2 hours total. It yields 8 slices, perfect for sharing.

Why This Perfect Pumpkin Pie ?

The best bit? the spices in this pie bring out all the pumpkin flavour. it's just perfect for thanksgiving or a chilly sunday afternoon.

This is really the best pumpkin pie recipe i have ever created.

Now, let's get our ingredients ready!

Alright, gather 'round, bakers! let's chat about what you'll need for this pumpkin pie recipe . it's not rocket science, promise! this perfect pumpkin pie will make you the star baker of your family.

The Star Players: Ingredients Deconstructed

Right then, let's break down the ingredients for the cracking crust and the delectable filling. We need precise measurements, mind you.

Crust Ingredients

You'll need:

• 1 1/4 cups (150g) all-purpose flour, plus extra for dusting.
• 1/2 teaspoon salt.
• 1/2 cup (113g) cold unsalted butter, cubed, proper cold!
• 1/4 cup (60ml) ice water, icy, like a polar bear's bath!

Quality indicators : The butter's key. Get a good quality one; it makes all the difference. Cold butter is essential for a flaky crust.

Filling Ingredients

Now for the magic:

• 1 (15 ounce/425g) can pumpkin puree. Not pumpkin pie filling!
• 3/4 cup (150g) granulated sugar.
• 1/2 teaspoon salt.
• 1 teaspoon ground cinnamon, get a good quality spice.
• 1/2 teaspoon ground ginger.
• 1/4 teaspoon ground nutmeg.
• 1/4 teaspoon ground allspice.
• 3 large eggs.
• 1 (12 fluid ounce/355ml) can evaporated milk. Or , use sweetened condensed milk recipes to make a Pumpkin Pie Recipe With Condensed Milk , it will be so good!

Spice Up Your Life: Seasoning Notes

Spice combos? oh, i've got you covered. cinnamon, ginger, nutmeg, and allspice are the a-team. they just work together. if you don't have allspice, a pinch of cloves does the trick.

A wee bit of cardamom for a fancy twist is also grand. it really can make the best pumpkin pie.

Honestly, the right spices can transform your easy pumpkin pie into something truly special. The best pumpkin pie recipe always has a good balance of spices!

Kit Up: Essential Equipment

Right, onto what you'll need in the kitchen:

• 9 inch pie plate . No soggy bottoms, please.
• Food processor. Only if you are feeling fancy.
• Rolling pin. Humble, but powerful!
• Mixing bowls. Variety is the spice of life!.
• Whisk.
• Baking sheet.
• Optional: Pie weights or dried beans.

You don't need fancy gear, mind you. a bowl and a wooden spoon work just fine if you're feeling old school.

It is so easy to make crustless pumpkin pie . a fork works in lieu of a whisk!

Alright, let's get down to baking this grandma's secret spiced pumpkin pie ! honestly, this pumpkin pie recipe is so good, it's almost criminal to keep it to ourselves.

It's not just any pie; this one is special. the spices are perfectly balanced, and it's got that comforting taste that reminds you of autumn days.

Prep Steps Sorted!

Essential mise en place is key, yeah? get all your ingredients measured out before you start. trust me; it will save you time and stress.

Like, seriously. cold butter is a must. keep it in the fridge until you're ready to cube it. for safety, always use oven mitts.

You don't want to burn yourself. i've done that, and it isn't fun. organisation is key.

Let's Get Baking: step-by-step

1. Make the crust: whizz together 1 1/4 cups flour and 1/2 tsp salt. pulse in 1/2 cup cold, cubed butter until it looks like breadcrumbs.

   Add 1/4 cup ice water, mixing until it just comes together. wrap it up and chill it for at least 60 minutes .

2. Roll it Out: On a floured surface, roll the dough to a 12 inch circle. Transfer it to a 9 inch pie plate. Crimp those edges.

3. Whip up the filling: whisk together one 15-oz can of pumpkin puree, 3/4 cup sugar, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice.

   This pumpkin pie recipe easy !

4. Eggs and milk time: beat in 3 large eggs, then stir in one 12-oz can of evaporated milk until smooth.

   Using sweetened condensed milk recipes can add a twist, but we're sticking to the classic here.

5. Blind bake (optional but awesome): heat your oven to 375° f ( 190° c) . line the crust, add weights, and bake for 15 minutes .

   Remove weights, bake another 5 minutes . a perfect pumpkin pie starts with a best pumpkin pie base.

6. Pour and Bake: Reduce the oven to 350° F ( 175° C) . Pour the filling in and bake for 50- 60 minutes .

7. Cooling Down: Let it cool completely . It's tough, I know, but trust me.

Pro Tips for a Cracking Pie

Don't overmix that crust dough; you'll get a tough crust. aim for a slight wobble in the centre when you take it out.

It'll set as it cools. fancy a crustless pumpkin pie ? just skip the crust part and bake the filling in a greased dish.

Many enjoy this easy pumpkin pie variation.

Honestly, the best pumpkin pie recipe isn't about fancy ingredients, but technique. a hint of patience can mean the difference between a good pie and a legendary one.

If you are looking for great condensed milk recipes , search no more, and get baking!

Alright, so you've got the lowdown on my grandma's secret pumpkin pie recipe . now, before you get your pinny on, let's chew the fat a bit more, shall we? there's a bit more to this perfect pumpkin pie than just chucking everything in a bowl.

Recipe Notes: The Nitty Gritty

Honestly, these are the bits I always skip when I'm reading a recipe. But then I end up regretting it. So, for your sake, I've made them actually useful.

Serving Suggestions: Making it Look Swish

Right, you've baked this beauty, but how do you make it look like you've spent hours slaving away? first off, plating matters! a simple dusting of icing sugar can work wonders.

Think about serving each slice with a generous dollop of whipped cream, or a scoop of vanilla ice cream if you're feeling extra indulgent.

And for a real treat, a drizzle of homemade caramel sauce is a game changer. as for drinks, a good cuppa tea is always a winner, or maybe a cheeky little glass of dessert wine if you're feeling fancy.

Storage Tips: Keep That Pumpkin Pie Recipe Easy Fresh

Now, if by some miracle you have any best pumpkin pie leftover (seriously, how?), then here's the deal. into the fridge it goes.

This easy pumpkin pie will happily sit pretty for about 3-4 days. i usually cover it with cling film. freezing? yeah, you can do it.

Wrap it well in cling film, then foil. it'll be grand for a month or two. thawing? just pop it in the fridge overnight.

Reheating isn't really a thing. just serve it cold or at room temp.

Variations: Tweak It 'Til You Love It

Fancy a twist? a splash of bourbon in the filling takes it to another level. or maybe a crustless pumpkin pie ? easy peasy! just skip the crust altogether and bake the filling in a greased pie dish.

For a dietary adaptation, you could try coconut milk instead of evaporated milk in this pumpkin pie recipe with condensed milk .

Boom! vegan pumpkin pie . i have also heard of ginger snap crusts which sound insane.

Nutrition Basics: The Good Stuff

Okay, i'm no nutritionist, but here's the gist. pumpkin is packed with vitamin a, which is great for your eyes.

This pie has calories, obviously but it’s also got fibre, which is good for your gut. enjoy it in moderation, yeah? think of it as a treat, not a health food.

So there you have it! my complete spiel on this best pumpkin pie recipe . don't be afraid to experiment. baking is all about having a bit of fun, innit? go on, get baking you've got this! and remember, even if it's not perfect , it'll still taste amazing.

Frequently Asked Questions

Why is my pumpkin pie cracked on top?

Cracking in pumpkin pie is usually due to overbaking or baking at too high a temperature. The filling expands rapidly and then cools, causing it to contract and crack. To prevent this, try reducing the oven temperature slightly and checking for doneness a bit earlier you want a slight jiggle in the very centre.

A water bath can also help ensure even baking.

How do I prevent a soggy bottom with this pumpkin pie recipe?

A soggy bottom is a common pumpkin pie problem, but fear not! Blind baking the crust is key to a crispier base. This involves pre-baking the crust before adding the filling. Dock the crust with a fork, line it with parchment paper, weigh it down with pie weights or dried beans, and bake before adding the filling.

Also, make sure to cool the pie completely after baking; it helps the crust set.

Can I make pumpkin pie ahead of time, and how should I store it?

Absolutely! Pumpkin pie is actually better made a day or two in advance, as it allows the flavours to meld together nicely. Store the cooled pie, loosely covered, in the refrigerator for up to 3-4 days. It's best to avoid wrapping it tightly, as this can make the crust soggy.

Think of it like keeping a treasured family heirloom safe and sound.

What can I substitute for evaporated milk in this pumpkin pie recipe?

If you don't have evaporated milk, you can substitute it with heavy cream for a richer pie, or use a mixture of half and-half and milk for a lighter option. For a dairy-free alternative, full fat coconut milk works surprisingly well, adding a subtle coconut flavour that complements the pumpkin spices.

It's a bit like swapping out Earl Grey for a different blend of tea still delicious, just a slightly different experience.

Can I freeze my leftover pumpkin pie?

Yes, you can freeze pumpkin pie! Wrap the cooled pie tightly in several layers of plastic wrap and then foil to prevent freezer burn. It can be stored in the freezer for up to 1-2 months. When ready to eat, thaw it in the refrigerator overnight.

Be aware that the texture may change slightly after freezing, but it will still be perfectly enjoyable.

What's the difference between pumpkin puree and pumpkin pie filling, and which should I use for this pumpkin pie recipe?

This is a common point of confusion, innit? Pumpkin puree is simply cooked and pureed pumpkin, with no added spices or sweeteners. Pumpkin pie filling, on the other hand, already has sugar and spices mixed in.

For this pumpkin pie recipe, you want to use pure pumpkin puree so you can control the amount and type of sweetener and spices to your liking, just like Grandma used to!