Pumpkin Pie With Canned Pumpkin
When you think about pumpkin pie, you might picture long hours of preparation, but using canned pumpkin can change that narrative entirely. You can create a delightful dessert in a fraction of the time, combining pantry staples like eggs and sugar with the convenience of ready-made puree. However, you might wonder if this shortcut affects the flavor or texture of the pie. As you explore this topic further, you’ll discover some surprising insights that could just redefine your approach to this beloved fall favorite.
Why You’ll Love This Recipe
Making pumpkin pie with canned pumpkin is a delightful experience that combines simplicity and deliciousness. You’ll appreciate how easy it’s to prepare. With just 10 minutes of active prep time, you can whip up a tasty pie using basic pantry ingredients. The total time is only an hour, leaving you plenty of time to relax. Plus, the straightforward instructions make it accessible for everyone.
Another reason to love this recipe is its nutritional benefits. Pumpkin puree is rich in vitamins A, C, and K, providing essential nutrients for your body. It’s also a good source of dietary fiber, which helps with digestion. A slice of your homemade pie will give you phosphorus, calcium, and iron, supporting bone health. Additionally, one cup of canned pumpkin contains approximately 83.3 calories, making it a low-calorie option for dessert.
Don’t forget the versatility of pumpkin puree! You can use it in various recipes beyond pie, from savory dishes to baked goods. When you choose canned pumpkin, always pick 100% pure pumpkin puree, not pumpkin pie filling. This guarantees you’re getting the healthiest option.
With so many benefits and easy preparation, you’ll find this recipe a delightful addition to your cooking repertoire.
History
Pumpkin pie has a rich history that traces back thousands of years, with its roots firmly planted in Central America where pumpkin cultivation began around 5,500 B.C. Early explorers brought pumpkins, referred to as “orange gourds,” back to Europe, and by 1536, they started to gain popularity.
The 17th century saw the English incorporate pumpkins into their pie-making traditions. Eminently, Hannah Woolley’s “The Gentlewoman’s Companion” from 1675 included pumpkin pie recipes, showcasing its growing appeal.
In America, the first cookbook, “American Cookery,” published in 1796, featured a pumpkin pie recipe that closely resembles what we enjoy today. During the 18th century, pumpkin pie became a staple in New England, especially at Thanksgiving, which was significantly delayed in 1705 due to molasses shortages. Notably, the transition to using canned pumpkin primarily for pies occurred in the early 20th century, reflecting changing culinary practices.
Abraham Lincoln declared Thanksgiving a national holiday in 1863, solidifying pumpkin pie’s place in American culture.
The introduction of canned pumpkin by Libby’s in 1929 made pumpkin pie much more accessible, allowing everyone to enjoy this classic dessert easily.
Today, canned pumpkin remains a favorite, making pie-making simpler and quicker for everyone.
Recipe
Pumpkin Pie With Canned Pumpkin
Pumpkin pie is a quintessential dessert that captures the essence of fall with its warm spices and creamy filling. Using canned pumpkin puree makes this recipe not only convenient but also guarantees consistent results. The rich flavors of cinnamon, ginger, and a hint of cloves blend beautifully in this classic pie, making it a favorite at Thanksgiving and other gatherings. One key to achieving the perfect texture is ensuring you cool the pie to room temperature before refrigerating it overnight, which enhances the flavor and sets the filling properly.
Whether you choose to make your own crust or opt for a store-bought version, this pumpkin pie is sure to impress your family and friends. The beauty of this recipe lies in its simplicity and ease of preparation. With just a few ingredients, you can create a deliciously spiced pumpkin filling that bakes to perfection.
The process begins with combining the dry ingredients, then mixing the pumpkin puree, eggs, and evaporated milk to create a smooth filling. The pie bakes first at a high temperature to set the crust before lowering the heat to guarantee the filling cooks evenly. Serve your pumpkin pie warm with a dollop of whipped cream for a delightful finish.
Ingredients:
- 1 9-inch homemade pie crust, or store-bought, deep dish, unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves (optional)
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
Cooking Instructions:
- Preheat your oven to 425°F (218°C). Prepare your pie crust in a 9-inch deep dish pie pan and set aside.
- In a small bowl, combine granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves (if using). Mix well and set aside.
- In a separate bowl, beat the eggs until frothy. Add the pumpkin puree to the eggs and mix until combined.
- Gradually stir in the evaporated milk, whisking until the mixture is well blended.
- Add the spice mixture to the pumpkin filling and whisk until fully incorporated.
- Carefully pour the pumpkin mixture into the unbaked pie shell.
- Bake in the preheated oven at 425°F for 15 minutes to set the crust.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes.
- To check for doneness, give the pie a gentle wiggle. The center should jiggle slightly but will firm up as it cools.
- Once done, remove the pie from the oven and let it cool on a wire rack before serving.
For the best results, avoid over-baking the pie, as this can cause the crust to darken too much. If you want to enhance the flavor, consider adding a touch more of your favorite spices or a splash of vanilla extract.
Serve your pie chilled or at room temperature, and don’t forget the whipped cream! Enjoy your delicious homemade pumpkin pie!
Final Thoughts
Reflecting on the advantages of using canned pumpkin in your pie, it’s clear that this ingredient not only simplifies the baking process but also enhances the final product. Canned pumpkin provides a consistent texture and flavor, making it a reliable choice for your recipes.
You’ll find that it saves time compared to preparing fresh pumpkin, allowing you to whip up a delicious pie with minimal effort. Additionally, using winter pumpkin in recipes like this one can lead to a rich and creamy consistency that elevates your dessert.
Nutritionally, canned pumpkin is packed with vitamins A, C, and K, along with fiber and essential minerals like potassium. These nutrients support your health, benefiting your eyes, skin, and immune system.
When you compare canned pumpkin to fresh, you’ll notice that canned offers a smoother texture and a more pronounced pumpkin flavor. Fresh pumpkin can vary in water and sugar content, which may affect your pie’s outcome.
Moreover, canned pumpkin is incredibly versatile. You can use it in pies, soups, muffins, and more, making it a staple in many kitchens.
Whether you’re using it alone or mixing it with fresh pumpkin, you’re sure to enjoy a delicious and convenient pie that everyone will love.
FAQ
You might’ve questions about using canned pumpkin in your recipes, and that’s completely understandable. Canned pumpkin purée is simply 100% steamed and pureed pumpkin, without any additives. Remember, it can also include purée from some winter squashes, so always check the label to verify you’re getting what you need.
One major advantage of canned pumpkin is its convenience and consistent texture, which can be silkier than fresh pumpkin. When choosing canned pumpkin, make certain to avoid canned pumpkin pie filling, as it’s sweetened and seasoned, unlike the purée, which serves as a neutral base.
If you’re using canned pumpkin for pumpkin pie, a 15 oz can is equal to about 2 cups of fresh pumpkin puree. To create your filling, whisk the purée with eggs, sugar, cream, spices, and vanilla extract. You can pour this mixture directly into a pie crust and bake it, which gives you a tender crust without needing to blind-bake. Additionally, using cooked pumpkin purée enhances the flavor and texture of your baked goods.
Lastly, store any unused canned pumpkin in the refrigerator to keep it fresh. Feel free to experiment with canned pumpkin in other recipes, too!
Pumpkin Pie With Canned Pumpkin
Ingredients
- Ingredients:
- 1 9- inch homemade pie crust or store-bought, deep dish, unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves optional
- 2 large eggs
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
Instructions
- Cooking Instructions:
- Preheat your oven to 425°F (218°C). Prepare your pie crust in a 9-inch deep dish pie pan and set aside.
- In a small bowl, combine granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves (if using). Mix well and set aside.
- In a separate bowl, beat the eggs until frothy. Add the pumpkin puree to the eggs and mix until combined.
- Gradually stir in the evaporated milk, whisking until the mixture is well blended.
- Add the spice mixture to the pumpkin filling and whisk until fully incorporated.
- Carefully pour the pumpkin mixture into the unbaked pie shell.
- Bake in the preheated oven at 425°F for 15 minutes to set the crust.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes.
- To check for doneness, give the pie a gentle wiggle. The center should jiggle slightly but will firm up as it cools.
- Once done, remove the pie from the oven and let it cool on a wire rack before serving.
- For the best results, avoid over-baking the pie, as this can cause the crust to darken too much. If you want to enhance the flavor, consider adding a touch more of your favorite spices or a splash of vanilla extract.
- Serve your pie chilled or at room temperature, and don't forget the whipped cream! Enjoy your delicious homemade pumpkin pie!
