A Symphony of Flavors – Classic Pumpkin Pie with a Twist

Experience the quintessential taste of Thanksgiving with this classic pumpkin pie, given a delightful twist with a touch of cinnamon and nutmeg. The perfect ending to any holiday feast, this dessert captures the essence of warm family gatherings, comfort food, and joyous celebrations.

Time: Prep time - 15 minutes; Bake time - 40-50 minutes; Total time - 1 hour 30 minutes (including cooling)

Servings: 8 generous slices

Difficulty: Easy

Cuisine: American

Allergens

This recipe contains eggs, dairy, and gluten. For allergen substitutions, consult the notes section below.

Ingredients

1 pre
baked 9
inch pie crust
1 (15 oz) can pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 (12 oz) can evaporated milk
2 large eggs
1 tablespoon unsalted butter, melted
Whipped cream and crushed cinnamon cookies for garnish

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, salt, and cloves until well combined.
Gradually pour in the evaporated milk while continuing to whisk. Add the eggs one at a time, ensuring they are fully incorporated before adding the next.
Gently stir in the melted butter, making sure not to overmix the batter.
Pour the pumpkin mixture into the pre baked pie crust, smoothing out the top with a spatula.
Bake in the preheated oven for 40 50 minutes, or until a knife inserted into the center of the pie comes out clean. The edges should be set but the center should still be slightly jiggly.
Remove from the oven and allow to cool on a wire rack. Once cooled, refrigerate for at least 3 hours, or until fully chilled.
Before serving, garnish with a dollop of whipped cream and crushed cinnamon cookies.

Chef’s Insight

This pie truly captures the essence of Thanksgiving - warm, comforting, and filled with nostalgic flavors that bring people together. The addition of the extra cinnamon and nutmeg gives this classic dessert a depth and richness that will have everyone asking for seconds.

Notes

This recipe is easily customizable to fit dietary restrictions or preferences. Be sure to consult the substitutions and alternative preparations sections for guidance on making this pie work for everyone at your holiday table.

Substitutions

Instead of pumpkin pie spice, you can use a blend of individual ground spices such as cinnamon, nutmeg, ginger, and cloves to taste. For a dairy-free version, substitute the evaporated milk with a canned coconut milk or a non-dairy milk alternative like almond or soy milk.

Alternative Preparations

To make this recipe gluten-free, use a store-bought or homemade gluten-free pie crust. For a vegan version, replace the eggs with flaxseed meal or chia seeds, and use a dairy-free alternative for the evaporated milk.

Alternative Methods

You can also make this recipe using a pre-made graham cracker crust or an all-butter pie crust as an alternative to the traditional pie crust.

Best Storage Practice

Store any leftovers in an airtight container, refrigerated, for up to 4 days.

Shelf Life

For optimal freshness and taste, consume within 5 days.

Plating Tips

Use a sharp knife to slice the pie into even portions, and serve on a beautiful dessert plate. Add additional whipped cream or cinnamon cookie crumbles for an elegant presentation.

Nutrition Facts

Serving size - 1 slice; Calories - approximately 250 kcal; Fat - approximately 13 g; Carbohydrates - approximately 30 g; Protein - approximately 4 g; Cholesterol - approximately 80 mg; Sodium - approximately 200 mg.