Velvet Spice Pumpkin Pie
This Velvet Spice Pumpkin Pie is an indulgent twist on the classic favorite, perfect for the fall season or festive gatherings. Rich and creamy, it combines the warmth of traditional pumpkin pie spices with a velvety texture that melts in your mouth. Whether you’re a novice or a seasoned baker, this recipe is straightforward and forgiving, allowing you to adjust the spices according to your palate. I like to whip up a double batch to have a delightful second pie on hand. If you find yourself without molasses, use pancake syrup as a delightful alternative, and enjoy this pie with a sprinkle of toasted walnuts for an added crunch. This recipe serves two 9-inch pies, making it ideal for potlucks and family feasts. Prepare in advance and enjoy the joy of serving something homemade that everyone will love.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
golden brown sugar
2/3 cup (packed)
granulated sugar
1/2 cup
all-purpose flour
2 tablespoons
salt
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground allspice
1/8 teaspoon
ground cloves
1/8 teaspoon
ground ginger
1/8 teaspoon
canned solid-pack pumpkin
1 1/2 cups
light molasses
2 tablespoons (or pancake syrup)
large eggs
3
whipping cream
1 cup
frozen 9-inch pie shell
2
Instructions
1
Preheat your oven to 450°F (230°C) and place a baking sheet inside to heat.
2
In a large mixing bowl, combine the golden brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves, and ginger. Whisk together until well blended.
3
Add in the canned pumpkin, molasses (or pancake syrup), and eggs. Beat the mixture until smooth and fully combined.
4
Gradually stir in the whipping cream until the mixture is silky and well mixed.
5
Pour the filling into the frozen pie crusts evenly.
6
Carefully place the pies on the preheated baking sheet in the oven and bake for 10 minutes.
7
After 10 minutes, reduce the oven temperature to 325°F (160°C) and continue baking for another 40-55 minutes, or until the edges puff up and the center has a slight jiggle but is mostly set.
8
Once baked, remove the pies from the oven and allow them to cool completely on a wire rack.
9
For best results, prepare the pies a day in advance, cover, and refrigerate. Serve the pies at room temperature.
10
Just before serving, sprinkle chopped toasted walnuts around the edge of each pie for added texture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvet Spice Pumpkin Pie?
It is an indulgent twist on the classic pumpkin pie, featuring a rich, creamy, and velvety texture with warm traditional spices.
How many pies does this recipe make?
This recipe is designed to serve two 9-inch pies, making it ideal for gatherings.
What size pie shells are needed?
You will need two 9-inch frozen pie shells.
What is the initial oven temperature for baking?
The oven should be preheated to 450°F (230°C).
Why should I put a baking sheet in the oven during preheating?
The baking sheet is heated beforehand to help the pies bake more evenly when placed on top of it.
What can I use if I do not have molasses?
Pancake syrup serves as a delightful alternative if you find yourself without light molasses.
What kind of pumpkin is required?
The recipe calls for 1 1/2 cups of canned solid-pack pumpkin.
Which spices are included in the velvet spice blend?
The blend includes ground cinnamon, allspice, cloves, and ginger.
Can I adjust the amount of spices?
Yes, the recipe is forgiving and allows you to adjust the spices according to your personal palate.
How many eggs are used in the filling?
The recipe requires three large eggs.
What type of cream is added to the mixture?
One cup of whipping cream is stirred in to create the silky texture.
How should the dry ingredients be prepared?
Combine the golden brown sugar, white sugar, flour, salt, and spices in a large bowl and whisk until well blended.
When do I add the whipping cream?
The whipping cream should be gradually stirred in after the pumpkin, molasses, and eggs have been beaten into a smooth mixture.
How long do the pies bake at the high temperature?
Bake the pies at 450°F for exactly 10 minutes before reducing the heat.
What is the lower baking temperature?
After the initial 10 minutes, reduce the oven temperature to 325°F (160°C).
How much longer do the pies bake at 325°F?
The pies should continue baking for another 40 to 55 minutes.
How do I know when the pumpkin pie is fully baked?
The edges will puff up and the center should have a slight jiggle but remain mostly set.
Where should the pies be cooled?
Remove them from the oven and allow them to cool completely on a wire rack.
Should the pie be refrigerated?
Yes, for best results, prepare them a day in advance, cover them, and keep them in the refrigerator.
What temperature should the pie be served at?
The pies are best served at room temperature.
What can I add for extra flavor and crunch?
You can sprinkle chopped toasted walnuts around the edges of the pie.
When is the best time to add the toasted walnuts?
Add the walnuts just before serving to maintain their texture.
Is this recipe suitable for beginners?
Yes, it is described as a straightforward and forgiving recipe suitable for both novice and seasoned bakers.
What types of sugar are used?
The recipe uses both packed golden brown sugar and granulated white sugar.
How much flour is included?
Two tablespoons of all-purpose flour are added to the dry mixture.
What are the recommended occasions for this pie?
It is perfect for the fall season, festive gatherings, potlucks, and family feasts like Thanksgiving.
Can I make a larger batch?
The author suggests whipping up a double batch to ensure you have an extra pie on hand.
What is the preparation for the brown sugar?
The 2/3 cup of golden brown sugar should be packed.
Does the recipe use fresh or canned pumpkin?
The recipe specifically calls for canned solid-pack pumpkin.
What are the tags associated with this recipe?
Tags include pumpkin pie, fall desserts, holiday recipes, easy baking, and thanksgiving dessert.