Pumpkin pie is a classic dessert, especially during the fall season. What makes it even better? A blend of warm spices that elevate the flavors and create a deliciously cozy experience. Here are three diverse examples of pumpkin pie with spices that you can whip up to impress your family and friends!
This traditional pumpkin pie is perfect for Thanksgiving or any fall gathering. The warm spices bring out the natural sweetness of the pumpkin and create a comforting dessert.
Start by preparing your pie crust. You can use a store-bought crust for convenience or make your own from scratch. For the filling, you’ll need: 1 can (15 oz) of pure pumpkin puree, 3/4 cup sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Mix these ingredients together with 3 large eggs and 1 can (12 oz) of evaporated milk until smooth.
Pour the mixture into your prepared pie crust and bake at 425°F (220°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean. Let it cool before serving, and consider topping it with whipped cream for an extra treat!
Notes: You can substitute the sugar with brown sugar for a richer flavor. If you prefer a less sweet pie, reduce the sugar by 1/4 cup.
Looking to add a unique touch to your pumpkin pie? This maple pumpkin pie uses maple syrup as a sweetener and adds a touch of bourbon for depth.
For the crust, use a pre-made pie shell or your favorite homemade recipe. For the filling, combine 1 can (15 oz) of pumpkin puree, 1 cup maple syrup, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 3 large eggs, and 1/2 cup heavy cream. The heavy cream adds richness, while the maple syrup provides a lovely caramel flavor. You can also add 1 tablespoon of bourbon for an extra kick!
After mixing, pour the filling into the pie crust and bake at 375°F (190°C) for about 50-60 minutes, until the filling is set. Cool completely before slicing and serving. This pie pairs wonderfully with vanilla ice cream.
Variations: You can replace the bourbon with rum or omit it entirely for a non-alcoholic version. Adjust the maple syrup based on your sweetness preference.
This vegan version of pumpkin pie is not only delicious but also easy to make! It’s perfect for those who are lactose intolerant or following a plant-based diet.
To make the crust, mix 1 1/2 cups of almond flour, 1/4 cup coconut oil, and 2 tablespoons of maple syrup until crumbly. Press the mixture into a pie dish and bake at 350°F (175°C) for about 10 minutes. For the filling, blend together 1 can (15 oz) of pumpkin puree, 1/2 cup coconut milk, 1/2 cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
Pour the filling into the pre-baked crust and bake for another 45-50 minutes at 350°F (175°C). Once it’s done, let it cool before serving. This vegan pumpkin pie is just as satisfying and perfect for any occasion!
Notes: For a gluten-free option, be sure to use certified gluten-free almond flour. You can also experiment with different plant-based milk options, such as oat or soy milk, for varied flavors.