Pumpkin Pie Rich And Creamy Dessert For Thanksgiving Dinner

Pumpkin Pies are super creamy and rich in nutrients and minerals, with their soft and perfectly set filling, perfect amount of spicing, not-too-sweet, and bronzed surface make them perfect to serve anyone. 

Pumpkin Pie

Pumpkin Pie is a classic dessert of North America, with a spiced, pumpkin-based custard filling. In the United States and Canada it is generally prepared during winters and falls , particularly in Christmas and Thanksgiving. It has a wide range of color including orange to brown,  is baked in a single pie shell, generally without a top crust. 

They are considerably smaller than the typically larger varieties used to carve jack o’lanterns, contain significantly less pulp, and have a less stringy texture, making them perfectly sufficient for craving. Moreover, In the US after the Civil War, the pumpkin pie was resisted in Southern states as a symbol of Yankee culture imposed on the South. 

With the toppings 

Pumpkin pie can be decorated using a variety of toppings for its extravagant look and taste. These can be paired with crumbled streusel, sprinkled coconut, caramel sauce, crust with Gingersnaps, Meringue, candied nuts, cranberry sauce, chocolate, whipped cream, and even sweet potatoes.

These are some of the suggestions to make your pie delicious but one can change according to the taste and preferences. 

Recipe of Pumpkin Pie

Pie Crust

1. If using homemade pie crust, blind bake it per the Pie crust recipe and fill the crust straight after removing from the oven.
2. If using store bought, blind baking is not necessary.

Pie filling

1. Preheat the oven to 170°C / 335°F (150°C fan).
2. Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).
3. Remove from stove and scrape into a bowl. Add cream, whisk.
4. Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.
5. Pour into Pie Crust, transfer to oven. 
6. Bake for 45 – 55 minutes or until the center is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)
7. Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!

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