What Does Pumpkin Pie Taste Like? [Recipe Included]
Pumpkin pie is undoubtedly one of the most iconic classic desserts. Bursting with flavors, you may never get enough of it. But, how would you describe what a pumpkin pie tastes like to someone who’s never tasted it before?
A pumpkin pie is sweet, creamy, and spicy. It’s not hot spicy, but you can taste the spices used. Its texture is somewhere between pudding and a soft cheesecake. You can call pumpkin pie a slicker version of the sweet potato pie with a thick egg-yolk-custard type texture- smooth and powerful.
Stick around, and find out how a pumpkin pie smells like, what makes it so good, and how to make your favorite pumpkin pie recipe from scratch.
How Would Someone Describe a Pumpkin Pie?
Pumpkin pie can be described as a very custard pie. The custard part is dense, smooth, and has an almost fruity, starchy-sweet flavor from the pumpkin blending with the brown sugar sweetness.
It also has a whiff of sweet fragrance from cinnamon and nutmeg, while the ginger and cloves help set off the richness. The pumpkin pie crust yields easily to your fork and is rich enough to melt in your mouth.
What Does Pumpkin Pie Smell Like?
Pumpkin pie has a pleasant smell but is not overpowering. Typically, the pie calls for cinnamon, some nutmeg, and a pinch of ginger and cloves, which you can both smell and taste. Some people claim that pumpkin pie smell and taste remind them of the carrot cake.
What Is So Good About Pumpkin Pie?
Pumpkin has a mild flavor that’s sweet and lovely and has depth to it. It lends body to the pie and helps turn the pie into a luxurious dessert.
The spices in a pumpkin pie can also make it irresistibly good. For instance, cinnamon has a sweet, rich, lovely flavor, while the sharp ginger and clovers offer the pie more taste. You can even add more spices like vanilla, nutmeg, cardamon, or brandy for a better-tasting pumpkin pie.
The combination of sugar and spices in a pumpkin pie makes the pie something that tastes incredibly rewarding. Besides, it’s made with evaporated milk or cream that gives it a rich, creamy sensation.
Pumpkin itself is low in calories, and one cup of it satisfies your daily requirement for vitamin A by 209%! It is also rich in vitamin K, E, copper and iron. [1]
How to Make Pumpkin Pie from Scratch?
Making a pie from fresh pumpkin (from scratch) can be amazingly gratifying to your sweet tooth.
Ingredients
For the crust:
- 1 1/3 cups of all-purpose flour
- ½ cup shortening
- ½ teaspoon salt
- 3½ teaspoons cold water
For the filling:
- 1 medium pie pumpkin
- 2 eggs
- 1 teaspoon ground cinnamon
- ¾ cup packed brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 cup 2% milk
Directions
Clean Your Pumpkin
You’ll need first to wash the pumpkin thoroughly and dry it. Use a heavy knife to cut the pumpkin in half and a spoon to remove the seeds and stringy pulp. Then, rinse the pumpkin and pat it dry with clean paper towels or a kitchen cloth.
You can put the seeds aside and eat them later as a snack.
Cook Your Pumpkin
You can bake the pumpkin by lining a baking pan with aluminum foil. Then, place the halves cut side down on the pan. Bake for 45-60 minutes at 350°F.
Alternatively, place the halves in a microwave-safe dish with about 1-inch of water. Then, microwave for 15-18 minutes on high.
You can also cook the pumpkin on a slow cooker. Cut the pumpkin into smaller pieces to fit in the cooker. Add an inch of water to these pieces and cook on low for 6 hours or high for 4-5 hours.
To check if the pumpkin is ready, insert a fork in the skin, and it will come out easily if it’s fully cooked.
Prepare the Pie Crust
Mix the flour and salt, add the shortening, and gradually add one tablespoon of water at a time. Mix the dough and repeat until it holds together. Shape the dough into a ball with lightly floured hands and roll it out to about 1/8-inch thickness and 12 inches in diameter on a board roll.
Using a knife, cut your dough 1½ inch larger than the upside-down 9-inch pie pan. Transfer the dough onto the pie pan, right-side-up and unroll it into the bottom of the pan. You can flute the edges to achieve a decorative touch.
Prepare the Pumpkin Puree
After the pumpkin is cooked, allow it to cool. Use a spoon to remove any remaining strings, dig in and scoop all the pumpkin flesh. In a bowl, simply mash it, or you can put it in a food processor or blender and blend until smooth. Again, you can use a spoon to ensure it doesn’t have any strings or lumps remaining.
Make Your Pie Filling
In a bowl, combine the mashed pumpkin, brown sugar, eggs, salt, cinnamon, cloves, ginger, and other spices you’d want. Beat it as you add milk gradually until you get a smooth texture. Then, pour the finished combination into the pie crust.
Bake the Pie
Set the oven at 425°F and bake for 15 minutes. Lower the heat to 350°F and continue baking for about 40-50 minutes later (you’ll know the pie is ready if you insert a knife in the center and it comes out clean). Cover the edges with foil in the last 30 minutes to prevent over-browning.
Cool on a Rack
Once it’s cooked, allow the pie to cool on a wire rack for about 2 hours. The pie will come out of the oven puffed up due to the eggs leavening but will deflate as it cools.
Recipe for Pumpkin Pie from Scratch
Ingredients
For the crust:
- 1 ⅓ cups all-purpose flour
- ½ cup shortening
- ½ tsp salt
- 3½ tsp cold water
For the filling:
- 1 medium pie pumpkin
- 2 eggs
- 1 tsp ground cinnamon
- ¾ cup packed brown sugar
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp ground cloves
- 1 cup 2% milk
Instructions
Clean Your Pumpkin
- You’ll need first to wash the pumpkin thoroughly and dry it. Use a heavy knife to cut the pumpkin in half and a spoon to remove the seeds and stringy pulp. Then, rinse the pumpkin and pat it dry with clean paper towels or a kitchen cloth.
- You can put the seeds aside and eat them later as a snack.
Cook Your Pumpkin
- You can bake the pumpkin by lining a baking pan with aluminum foil. Then, place the halves cut side down on the pan. Bake for 45-60 minutes at 350°F.
- Alternatively, place the halves in a microwave-safe dish with about 1-inch of water. Then, microwave for 15-18 minutes on high.
- You can also cook the pumpkin on a slow cooker. Cut the pumpkin into smaller pieces to fit in the cooker. Add an inch of water to these pieces and cook on low for 6 hours or high for 4-5 hours.
- To check if the pumpkin is ready, insert a fork in the skin, and it will come out easily if it’s fully cooked.
Prepare the Pie Crust
- Mix the flour and salt, add the shortening, and gradually add one tablespoon of water at a time. Mix the dough and repeat until it holds together. Shape the dough into a ball with lightly floured hands and roll it out to about 1/8-inch thickness and 12 inches in diameter on a board roll.
- Using a knife, cut your dough 1½ inch larger than the upside-down 9-inch pie pan. Transfer the dough onto the pie pan, right-side-up and unroll it into the bottom of the pan. You can flute the edges to achieve a decorative touch.
Prepare the Pumpkin Puree
- After the pumpkin is cooked, allow it to cool. Use a spoon to remove any remaining strings, dig in and scoop all the pumpkin flesh. In a bowl, simply mash it, or you can put it in a food processor or blender and blend until smooth. Again, you can use a spoon to ensure it doesn’t have any strings or lumps remaining.
Make Your Pie Filling
- In a bowl, combine the mashed pumpkin, brown sugar, eggs, salt, cinnamon, cloves, ginger, and other spices you’d want. Beat it as you add milk gradually until you get a smooth texture. Then, pour the finished combination into the pie crust.
Bake the Pie
- Set the oven at 425°F and bake for 15 minutes. Lower the heat to 350°F and continue baking for about 40-50 minutes later (you’ll know the pie is ready if you insert a knife in the center and it comes out clean). Cover the edges with foil in the last 30 minutes to prevent over-browning.
Cool on a Rack
- Once it’s cooked, allow the pie to cool on a wire rack for about 2 hours. The pie will come out of the oven puffed up due to the eggs leavening but will deflate as it cools.
