Pumpkin pie, with its rich, creamy texture and spiced sweetness, is a beloved autumn dessert. Utilizing canned pumpkin makes this timeless dessert accessible and easy to whip up even during the busiest of holiday seasons. Here are five simple pumpkin pie recipes that leverage the convenience of canned pumpkin, ensuring you get to savor this fall favorite with minimal fuss.
1. Classic Pumpkin Pie
This classic recipe is the embodiment of simplicity and tradition.
- Ingredients:
- 1 (15 oz) can of pumpkin puree
- 3/4 cup of granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 (12 oz) can of evaporated milk
- 1 unbaked 9-inch pie shell
- Steps:
- Mix all ingredients together.
- Pour into the pie shell.
- Bake at 425°F (220°C) for 15 minutes, then lower the temperature to 350°F (175°C) and bake for 40-50 minutes until the center is set.
🍰 Note: Ensure your pie crust is at room temperature before filling to prevent it from becoming soggy during baking.
2. Pumpkin Cheesecake Pie
Merging the smooth decadence of cheesecake with the warmth of pumpkin.
- Ingredients:
- 8 oz cream cheese, softened
- 3/4 cup of sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1 prepared graham cracker crust (9-inch)
- Steps:
- Beat cream cheese, sugar, and vanilla until smooth.
- Add pumpkin, spice, and eggs; mix until blended.
- Pour into crust and bake at 350°F (175°C) for 40-50 minutes or until the center is almost set.
🍂 Note: Use pumpkin pie spice or create your own blend with cinnamon, nutmeg, ginger, and allspice.
3. Crustless Pumpkin Pie
Perfect for those avoiding traditional crusts or looking for a healthier alternative.
- Ingredients:
- 1 (15 oz) can of pumpkin puree
- 1 (12 oz) can of evaporated milk
- 3/4 cup of sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/4 teaspoon salt
- Steps:
- Mix all ingredients until smooth.
- Pour into a greased pie dish.
- Bake at 350°F (175°C) for 40 minutes or until a knife inserted in the center comes out clean.
4. Chocolate Pumpkin Pie
Chocolate adds an indulgent layer to the traditional pumpkin pie.
- Ingredients:
- 1 (15 oz) can of pumpkin puree
- 1 cup of dark chocolate chips
- 3/4 cup of heavy cream
- 1/2 cup of sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 unbaked 9-inch pie shell
- Steps:
- Melt the chocolate with the heavy cream, let cool slightly.
- Mix pumpkin, sugar, cinnamon, salt, and eggs. Add the chocolate mixture.
- Pour into pie shell and bake at 350°F (175°C) for about 50 minutes.
5. Gingerbread Pumpkin Pie
A delightful fusion of gingerbread's spicy warmth with pumpkin's gentle sweetness.
- Ingredients:
- 1 (15 oz) can of pumpkin puree
- 3/4 cup of light brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1 (12 oz) can of evaporated milk
- 1 unbaked 9-inch pie shell
- Steps:
- Mix all ingredients until smooth.
- Pour into pie shell and bake at 425°F (220°C) for 15 minutes, then lower to 350°F (175°C) for 40-50 minutes or until the center is set.
Summarizing, these five pumpkin pie recipes using canned pumpkin illustrate the versatility and ease of creating this seasonal treat. Each recipe offers a unique twist on the classic pumpkin pie, catering to various tastes and dietary preferences. Whether it's a last-minute dessert for Thanksgiving or a simple treat to enjoy in the comfort of your home, these recipes provide delicious options that keep the spirit of autumn alive. Enjoy the richness of pumpkin pie without the hassle of pumpkin prep, thanks to the convenience of canned pumpkin.
Can I use fresh pumpkin instead of canned?
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Yes, you can use fresh pumpkin, but it requires cooking and pureeing the pumpkin first, which adds extra steps to your preparation. Canned pumpkin is consistent in texture and already cooked, making it a convenient choice.
How do I store leftover pumpkin pie?
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Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep well for about 3 to 4 days. For longer storage, freeze individual slices wrapped in plastic and then placed in a freezer bag.
Can I make these recipes gluten-free?
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Absolutely! Simply substitute the traditional pie crust with a gluten-free version. Gluten-free pie crusts are widely available in stores or you can make your own using gluten-free flour blends.
What’s the best way to enhance pumpkin pie flavors?
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You can enhance the flavor by adding a splash of bourbon or vanilla extract, or top with a dollop of whipped cream seasoned with a hint of nutmeg or cinnamon for that extra touch of warmth and depth.
Can I make these recipes vegan?
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Yes, you can adapt these recipes to be vegan. Use plant-based milks like almond or coconut milk in place of evaporated milk, and replace eggs with a flaxseed mixture (1 tbsp flaxseed meal + 3 tbsp water per egg, let sit until gelled).
