When the seasonal chill sets in and leaves begin to turn golden, my mind instantly whirls with thoughts of cozy gatherings where pumpkin pie takes center stage. This 10-inch pumpkin pie recipe is not just dessert; it’s a celebration on a plate.
It pairs beautifully with hearty turkey dishes, warm bread rolls, and of course, a steaming cup of spiced chai. Honestly, I can almost feel the warmth of the oven and smell the spices wafting through my kitchen as I write this!
Pumpkin pie is a classic dessert that graces tables during festive occasions, especially around Thanksgiving. Its rich and creamy filling combined with the buttery crust is hard to resist.
Whether you enjoy it plain or piled high with whipped cream, this pie has a way of making every gathering feel special. Let’s turn that holiday tradition into an everyday celebration with this easy-to-follow recipe.
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What is 10 inch pumpkin pie recipe?
At its core, a 10-inch pumpkin pie is a large, circular dessert made primarily of pumpkin puree, eggs, and a blend of warm spices, all nestled in a flaky pie crust. This version is designed to be a crowd-pleaser, offering a satisfying slice that is just the right amount of sweet, with a hint of spice. It’s ideal for cozy fall evenings, holiday feasts, or just a regular Tuesday when you need a little something special.
Why You’ll Love this 10 inch pumpkin pie recipe?
You’ll love this 10-inch pumpkin pie recipe because it strikes the perfect balance between traditional flavor and ease of preparation. With a recipe that’s straightforward, even novice bakers can pull off a stunning dessert. Your friends and family may even swear you’ve been perfecting your pie-making skills for years! Plus, the customizable nature of this pie means you can play around with flavors and ingredients, making it your own.
The Ingredients
To create this delicious 10-inch pumpkin pie, you’ll need the following ingredients:
– 1 deep dish 10-inch pie crust (homemade or store-bought)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg (new addition for extra complexity)
– 3/4 cup granulated sugar
– Pinch of salt
– 2 large eggs
– 1 can (15 ounces) pumpkin puree (or fresh pumpkin, if you’re adventurous)
– 12 ounces evaporated milk
– 1/2 teaspoon ground ginger
– 1 teaspoon vanilla extract (new addition for richness)
– 1/4 teaspoon ground cloves
Feel free to swap out any spices or add extras like a sprinkle of allspice if that’s your cup of tea.
Ingredients From : tastesbetterfromscratch.com
How to make 10 inch pumpkin pie recipe?
Creating this pumpkin pie is simpler than you might think. The combination of basic ingredients yields a pie that’s not only delicious but also gratifying. Let’s dive into the steps that will lead you to pumpkin pie perfection.
Step-by-step directions
Step 1: Preheat the Oven
First things first—preheat your oven to 425°F. This initial blast of heat helps to set the crust, giving you that golden, flaky base.
Step 2: Mix the Pumpkin and Eggs
In a sizable mixing bowl, break the two large eggs and whisk them together until they’re blended. Then, add in the pumpkin puree. Whisk until smooth; together, they create the foundation of your filling.
Step 3: Combine the Sugars and Spices
In another bowl, gather the granulated sugar, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt. Whisk these dry ingredients together until they’re well mixed. This step ensures that the spices distribute evenly throughout the pie.
Step 4: Blend the Mixtures
Add the spiced sugar mixture to the pumpkin and eggs. Gently fold it in using a spatula or whisk. Next, pour in the evaporated milk and vanilla extract. This will give your pie that creamy richness—mix until just combined. No need to overdo it!
Step 5: Pour Into the Crust
Carefully pour the filling into the unbaked pie crust. It should fill up nicely, almost to the top. Don’t worry about a little sloshing; it’ll all set perfectly in the oven.
Step 6: Bake
Place the pie in the oven and bake at 425°F for the first 15 minutes. This high temperature jumpstarts the cooking process. After 15 minutes, reduce the oven temperature to 350°F. Allow it to bake for an additional 40-50 minutes. As it cooks, the pie will puff up a little and start to smell delightful.
Step 7: Check for Doneness
To check if your pie is done, give it a gentle shake. The center should jiggle slightly but not be liquid. Alternatively, a knife inserted in the center should come out clean.
Step 8: Cool
Once out of the oven, set it on a wire rack to cool completely. This chilling time helps the pie set up nicely, making slicing much easier.
Step 9: Serve
Serve your pumpkin pie on its own or jazz it up with a dollop of whipped cream or a drizzle of caramel sauce.
Tips & Tricks
– Keep an Eye on Baking: Every oven is different. Start checking your pie a little earlier when it’s baking, especially as you adjust the temperature.
– Cool Completely: Allow your pie to cool completely before slicing. This helps it maintain its shape better.
– Flavor Variations: Don’t hesitate to experiment with other spices like cardamom or anise to create your signature flavor.
– Crust Perfection: If you’re using a store-bought crust, check if it needs any pre-baking to avoid sogginess.
– Use Fresh Pumpkin: If you have access to it, roasting a fresh pumpkin can elevate the flavor of your pie dramatically.
Can I store 10 inch pumpkin pie recipe?
Yes, you can store your pumpkin pie! After it has completely cooled, cover it securely with plastic wrap or aluminum foil, and place it in the refrigerator. It can last for about 3 to 4 days. If you want to keep it longer, consider freezing the pie. Just make sure to wrap it tightly. When you’re ready to enjoy it again, let it thaw in the fridge overnight before serving.
What can I serve with 10 inch pumpkin pie recipe?
Here are five delightful pairings to bridge the gap between the savory and sweet during your gathering:
– Whipped Cream: A classic topping that adds lightness and creaminess to every bite.
– Caramel Sauce: Drizzling this over your pie brings a sweet contrast to the spices.
– Coffee or Tea: A warm beverage balances the sweetness while enhancing the spices in the pie.
– Ice Cream: Vanilla or cinnamon ice cream creates a beautiful contrast with the warm pie.
– Roasted Nuts: A sprinkling of chopped pecans or walnuts adds crunch and complements the flavors incredibly.
What other substitute can I use in 10 inch pumpkin pie recipe?
If you don’t have an ingredient on hand or want to make a few adjustments, here are some substitutes:
– Evaporated Milk: You can use condensed coconut milk for a dairy-free option.
– Sugar: Brown sugar can be substituted for granulated sugar for an extra depth of flavor.
– Spices: Use pumpkin pie spice in place of individual spices if you have it on hand.
– Eggs: For a vegan version, substitute each egg with 1/4 cup of unsweetened applesauce.
– Pie Crust: Use a graham cracker crust for a tasty twist.
10 Inch Pumpkin Pie Recipe
Ingredients
Equipment
Method
- First things first—preheat your oven to 425°F. This initial blast of heat helps to set the crust, giving you that golden, flaky base.
- In a sizable mixing bowl, break the two large eggs and whisk them together until they’re blended. Then, add in the pumpkin puree. Whisk until smooth; together, they create the foundation of your filling.
- In another bowl, gather the granulated sugar, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt. Whisk these dry ingredients together until they’re well mixed. This step ensures that the spices distribute evenly throughout the pie.
- Add the spiced sugar mixture to the pumpkin and eggs. Gently fold it in using a spatula or whisk. Next, pour in the evaporated milk and vanilla extract. This will give your pie that creamy richness—mix until just combined. No need to overdo it!
- Carefully pour the filling into the unbaked pie crust. It should fill up nicely, almost to the top. Don’t worry about a little sloshing; it’ll all set perfectly in the oven.
- Place the pie in the oven and bake at 425°F for the first 15 minutes. This high temperature jumpstarts the cooking process. After 15 minutes, reduce the oven temperature to 350°F. Allow it to bake for an additional 40-50 minutes. As it cooks, the pie will puff up a little and start to smell delightful.
- To check if your pie is done, give it a gentle shake. The center should jiggle slightly but not be liquid. Alternatively, a knife inserted in the center should come out clean.
- Once out of the oven, set it on a wire rack to cool completely. This chilling time helps the pie set up nicely, making slicing much easier.
- Serve your pumpkin pie on its own or jazz it up with a dollop of whipped cream or a drizzle of caramel sauce.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
1. Can I make this pie ahead of time?
Absolutely! This pie tastes great after a day in the fridge. Just bake and cool it completely, then cover it and store until serving.
2. Is pumpkin pie gluten-free?
The pie itself can be made gluten-free by using a gluten-free pie crust. Ensure all other ingredients are certified gluten-free to avoid cross-contamination.
3. Can I use fresh pumpkin instead of canned?
Yes! Fresh pumpkin can yield a more intense flavor. Roast the pumpkin until soft and puree before using.
4. How can I tell when my pie is done?
The center should jiggle slightly but not be liquid. A clean knife test also indicates it’s done.
5. What’s the best way to serve leftovers?
You can serve leftovers chilled or warmed. Just gently reheat in the oven or microwave before serving to enjoy that fresh-baked taste.
Conclusion
This 10-inch pumpkin pie recipe is straightforward and crammed full of flavor. With every bite, you’ll be transported to cozy fall evenings and happy family gatherings. Whether you’re preparing for a big holiday feast or just indulging in a simple treat, this pie has you covered. So fire up that oven, gather your ingredients, and let the baking magic begin! Happy pie-making!