- Preheat oven to 190°C (375°F). Grease a 9-inch pie pan with softened butter.
- Roll out pie dough into a circle slightly larger than the pan. Transfer dough to the pan, trim edges, and flute. Refrigerate.
- In a bowl, whisk pumpkin puree, cinnamon, allspice, nutmeg, ginger, sugar, arrowroot powder, condensed milk, vanilla, and salt until smooth.
- Pour filling into the chilled crust. Tap pan to release air bubbles.
- Bake for 50-60 minutes until the center is set and a skewer inserted comes out clean.
- Cool completely on a wire rack. Refrigerate if desired before serving.
- Dust with powdered sugar or serve with whipped cream or vanilla ice cream.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:4 g28%
- Carbohydrates:40 mg40%
- Sugar:25 mg8%
- Salt:120 g25%
- Fat:8 g20%
Last Updated on 3 months by Neha Deshmukh
Pumpkin Pie Recipe – Cinnamon, Nutmeg & Spice Blend
Hey everyone! Fall is officially here, and you know what that means – pumpkin everything! I absolutely adore this time of year, and honestly, nothing screams autumn to me quite like a warm, spiced pumpkin pie. This recipe is a family favorite, and I’m so excited to finally share it with you all. It’s surprisingly easy to make, and the aroma that fills your kitchen while it bakes is just heavenly.
Why You’ll Love This Recipe
This pumpkin pie isn’t just another dessert; it’s a hug in a slice! It’s packed with warm, comforting spices, has a beautifully smooth and creamy texture, and is perfect for any fall gathering. Plus, it’s easier than you might think! Even if you’re not a seasoned baker, you’ll be able to whip this up with confidence. It’s a guaranteed crowd-pleaser, and honestly, a little slice of happiness.
Ingredients
Here’s what you’ll need to create this delicious pumpkin pie:
- 1 cup pumpkin puree
- 0.25 teaspoon ground cinnamon (about 1 gram)
- 0.25 teaspoon ground allspice (about 1 gram)
- 0.25 teaspoon grated nutmeg (about 1 gram)
- 0.125 teaspoon ground ginger (about 0.5 gram)
- 2 tablespoons raw sugar or brown sugar (about 25 grams)
- 2 tablespoons arrowroot flour (about 16 grams)
- 0.5 cup sweetened condensed milk (about 120 ml)
- 1 teaspoon vanilla extract (about 5 ml)
- 1 pinch salt
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference in how this pie turns out.
- Pumpkin Puree – Fresh vs. Canned: You can absolutely use fresh pumpkin puree if you’re feeling ambitious! But honestly, a good quality canned pumpkin puree (not pumpkin pie filling!) works wonderfully and saves a lot of time. About 425g of canned pumpkin puree is equivalent to 1 cup.
- Spice Blend – Warming Flavors: The combination of cinnamon, allspice, nutmeg, and ginger is what makes pumpkin pie, in my opinion. Don’t skimp on these! Feel free to adjust the amounts to your liking – I sometimes add a tiny pinch more nutmeg.
- Arrowroot Flour – Gluten-Free Thickener: Arrowroot flour helps create that perfectly smooth and creamy texture. It’s also a great gluten-free option!
- Sweetened Condensed Milk – Creamy Texture: This is the secret to a super creamy pie without having to fuss with making your own custard. It adds just the right amount of sweetness and richness.
Step-By-Step Instructions
Alright, let’s get baking!
- Preheat your oven to 190°C (375°F). Grease a 9-inch pie pan with softened butter. This prevents sticking and makes for a clean release.
- Roll out your pie dough into a circle slightly larger than the pan. Gently transfer the dough to the pan, trim the edges, and flute them beautifully. Pop it in the fridge while you make the filling – this helps it hold its shape.
- In a bowl, whisk together the pumpkin puree, cinnamon, allspice, nutmeg, ginger, sugar, arrowroot flour, condensed milk, vanilla, and salt. Whisk until everything is smooth and well combined. You want a lovely, even color and no lumps!
- Pour the pumpkin filling into the chilled pie crust. Give the pan a gentle tap on the counter to release any trapped air bubbles.
- Bake for 50-60 minutes, or until the center is set and a skewer inserted into the middle comes out clean. Keep an eye on it – ovens vary!
- Let the pie cool completely on a wire rack. If you’re in a hurry, you can refrigerate it to speed up the process.
- Dust with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Expert Tips
- Preventing a Soggy Crust: Blind baking the crust for 10-15 minutes before adding the filling can help prevent a soggy bottom.
- Don’t Overbake: Overbaking can lead to cracks in the pie. Keep a close watch during the last 15 minutes of baking.
- Cooling is Key: Letting the pie cool completely allows the filling to set properly.
Variations
Want to switch things up? Here are a few ideas:
- Vegan Pumpkin Pie: Substitute the sweetened condensed milk with a vegan alternative (coconut condensed milk works well!).
- Gluten-Free Pumpkin Pie: Ensure your pie crust is gluten-free! There are some fantastic store-bought options available.
- Spice Level Adjustment: My friend, Priya, loves a little extra kick, so she adds a pinch of cayenne pepper to the filling. Feel free to experiment!
- Thanksgiving/Fall Festival Adaptation: For a festive touch, decorate the crust with leaf-shaped cutouts or a lattice top.
Serving Suggestions
This pie is wonderful on its own, but it’s even better with…
- A dollop of freshly whipped cream.
- A scoop of vanilla bean ice cream.
- A sprinkle of chopped pecans or walnuts.
- A warm cup of chai!
Storage Instructions
Leftover pie? Lucky you! Store it in the refrigerator for up to 3-4 days. Cover it loosely with plastic wrap or store it in an airtight container.
FAQs
Let’s answer some common questions:
- Can I make the pie crust from scratch? Absolutely! A homemade crust is always delicious, but a store-bought one works perfectly fine too.
- What is the best type of pumpkin puree to use? Use 100% pumpkin puree, not pumpkin pie filling.
- Can I substitute the arrowroot flour with cornstarch? Yes, you can! Use the same amount of cornstarch as arrowroot flour.
- How can I prevent the pie crust from getting soggy? Blind bake the crust or brush it with a thin layer of melted chocolate before adding the filling.
- Can this pie be made ahead of time? Yes! You can make it a day or two in advance and store it in the refrigerator.
- What’s the difference between pumpkin pie spice and using individual spices? Pumpkin pie spice is a pre-mixed blend of cinnamon, nutmeg, allspice, and ginger. Using individual spices allows you to customize the flavor to your liking.