There’s something enchanting about the scent of a freshly baked pumpkin pie wafting through your kitchen. It’s the perfect fragrance of fall, wrapping you in warmth and signaling the start of cozy get-togethers and festive fun. Sure, store-bought pies are easy, but they can’t compare to the rich, creamy goodness and perfectly spiced flavor of a pie you whip up yourself. Today, I’m excited to guide you through making a gorgeous pumpkin pie that’s sure to wow everyone around your table. Let’s dive into baking!

Step 1: Getting Your Crust Ready

Every fantastic pie begins with a fantastic crust! Whether you opt for a pre-made refrigerated pie crust or decide to craft your own from scratch, the first step is prepping it for the filling.

If you’re using a store-bought crust, just unroll it and fit it snugly into your pie dish. If you’re making your own, lightly dust your surface and rolling pin with flour. Roll out your pie dough until it’s evenly thick, making sure it’s big enough to cover your pie plate with a little extra hanging over the edges.

Carefully move your rolled dough into the pie dish. Snip off any excess, leaving about a half-inch overhang, and then crimp the edges in a fun way. You can use your fingers or a fork to give it that charming touch.

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Step 2: Whipping Up Your Spiced Pumpkin Filling

Now, let’s dive into the star of the show: the creamy pumpkin filling! This mix is super easy to whip up and is loaded with all the warm spices that scream autumn.

In a big bowl, toss together 1 (15-ounce) can of pumpkin puree (make sure it’s not the pie filling!), 1 cup of heavy cream (or go for evaporated milk for that classic vibe), 2 large eggs, 3/4 cup granulated sugar, and your favorite warm spices.

A classic spice blend features:

• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of ground nutmeg

Don’t forget a dash of salt to really bring out those flavours! Mix it all together with a whisk until the texture is silky smooth and everything is well blended.

Recipe Card: Classic Homemade Pumpkin Pie

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Step 1: Getting Your Crust Ready

Every fantastic pie begins with a fantastic crust! Whether you opt for a pre-made refrigerated pie crust or decide to craft your own from scratch, the first step is prepping it for the filling.

If you’re using a store-bought crust, just unroll it and fit it snugly into your pie dish. If you’re making your own, lightly dust your surface and rolling pin with flour. Roll out your pie dough until it’s evenly thick, making sure it’s big enough to cover your pie plate with a little extra hanging over the edges.

Don’t forget a dash of salt to really bring out those flavors! Mix it all together with a whisk until the texture is silky smooth and everything is well blended.

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Step 3: Filling the Pie and Baking

Now that your filling is nice and smooth, it’s time to pour it into that lovely pie crust you prepared.

Gently pour the pumpkin mixture into the pie shell. To prevent any drips, you might want to do this directly on the oven rack.

Pop your pumpkin pie into a preheated oven at 425°F (220°C) for 15 minutes. Then, lower the heat to 350°F (175°C) and keep baking for an additional 35-45 minutes, or until a knife inserted in the centre comes out clean. If the edges of your crust start to brown too quickly, just cover them lightly with some aluminum foil.

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Step 4: Cooling and Serving

Hang tight! After your pie has finished baking, it’s important to let it cool down and set properly.

Take the pie out of the oven and place it on a wire rack for at least 2-3 hours. This will help the center become nice and firm as it cools. Slice it up, serve with a dollop of fresh whipped cream, and enjoy the taste of autumn!

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Instructions:

1. Prep Crust: Place pie dough in a 9-inch dish and crimp edges.
2. Mix Filling: Whisk together all filling ingredients until smooth.
3. Bake: Pour filling into the crust. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for 35-45 minutes, or until set.
4. Cool: Cool on a wire rack for 2-3 hours before slicing and serving.