This classic pumpkin pie recipe is juicy and perfectly flavored! Top with cream cheese frosting for an irresistible pleasure.

Here’s a recipe that goes perfectly with the season: this classic Pumpkin pie recipe! It’s everything a pumpkin pie should be: thick and juicy, smelling of cinnamon, ginger and nutmeg. The best part? A layer of spicy, fluffy cream cheese frosting is the ideal flavor combination. It’s so classic and irresistible that you’ll want to do it for every meetup. It’s great for fall dinner, Halloween, Thanksgiving, or really anytime you crave pumpkin goodness! Let us begin.

Ingredients for this pumpkin pie recipe

This pumpkin pie recipe is exactly what we’re looking for in this type of pie: nice and juicy and just sweet enough. It smells with just the right amount of pumpkin spice and is not too rich. The recipe came about when we asked our 4-year-old what else we should do with pumpkin and he said without hesitation, “Pumpkin pie!” The cake base is similar to our pumpkin-spice muffins, and we have a new icing recipe for created the top. Here are the ingredients for this pumpkin pie:

  • All-purpose flour
  • Pumpkin Pie Spice
  • Baking powder, baking powder and salt
  • Dark brown sugar and granulated sugar
  • pumpkin puree
  • Eggs
  • Neutral oil
  • Unsweetened apple sauce

The applesauce in combination with the pumpkin makes the cake incredibly juicy without adding a lot of oil or butter. The result is a just sweet enough, just rich enough cake!

pumpkin pie

For the topping: a lighter cream cheese frosting!

This pumpkin pie recipe is best with this classic topping: cream cheese frosting! Something about the spicy, creamy texture makes the fluffy cake below magical. For this pumpkin pie, we created a lighter version of cream cheese frosting. Here’s what you should know about it:

  • This frosting has half the butter of a traditional cream cheese frosting recipe. This means it has a slightly softer texture than the standard, but just as tasty!
  • This frosting has less sugar than the normal cream cheese frosting. This also gives it a looser texture. For this reason, we recommend using it for applications like sheet cakes, but not for sprinkling cupcakes.

Alternative topping: powdered sugar!

The Easiest Way to Top a Pumpkin Pie Recipe? Pour powdered sugar over them! This makes it a much lower calorie option, and it’s easier because you don’t have to mix up the frosting. It’s still delicious, but for the best taste we recommend making the cream cheese frosting.

Pumpkin pie recipe

Let the cake cool completely before icing

As with any cake, let this pumpkin pie cool completely before frosting it! If, like us, you’re impatient, here’s a quick way to cool a cake:

  • Let the cake cool for about 30 minutes at room temperature.
  • Cool until it is room temperature, another 15 minutes.

Pumpkin Pie Storage & Instructions for Preparing

Would you like to make this pumpkin pie in advance? Or do you want to save leftovers? Here’s what you should know about storage:

  • Cake keeps chilled for 3 to 4 days. It holds up well! Simply bring to room temperature before serving: this is the best way to taste all the flavors.
  • You can freeze the cake for up to 3 months. Bake it and let it cool completely, then wrap the unfrozen cake tightly before freezing. Let it come to room temperature before freezing it!

pumpkin pie

More pumpkin recipes

When it’s pumpkin season, there’s nothing we long for! Here are a few more desserts, breakfasts, snacks, and drinks that are ideal for pumpkin recipes:

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description

This classic pumpkin pie recipe is juicy and perfectly flavored! Top with cream cheese frosting for an irresistible pleasure.

For the pumpkin pie

  • 2 cups All-purpose flour
  • 1 ½ tablespoon Pumpkin pie spice (bought or homemade)
  • 1 teaspoon Baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • Cup dark brown sugar
  • ¼ cup Granulated sugar
  • 1 cup pumpkin puree
  • 2 Big eggs
  • Cup Neutral oil
  • ½ cup unsweetened apple sauce

For the cream cheese frosting (optional)

  • 4 tablespoons unsalted butter, room temperature
  • 8 ounces Cream cheese, room temperature
  • 2 cups Powdered sugar, sifted
  • ½ teaspoon Vanilla extract
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 ″ or equivalent baking dish.
  2. In a large bowl, mix together the flour, pumpkin pie spice, baking powder, baking powder, and kosher salt. In a separate bowl, stir together the brown sugar, granulated sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture over the dry ingredients and stir until blended. Pour into the prepared pan and smooth it into an even layer with a spatula.
  3. Bake for 25 to 30 minutes, until a toothpick comes out clean in the middle. Let cool for 30 minutes, then place in the refrigerator for about 15 minutes until it reaches room temperature. (Or let cool and place in the fridge, then freeze before serving.) If desired, dust with powdered sugar before serving or continue with the cream cheese frosting (recommended).
  4. In the meantime, make the cream cheese frosting: Mix the room temperature butter and cream cheese with a mixer at medium speed for 2 to 3 minutes until smooth. Reduce the speed to low, then add the vanilla. Slowly fold in the powdered sugar until it thickens. Cool the icing until the cake is glazed.
  5. Spread the frosting over the cake to the thickness you want (you can use the entire batch or less if you want). Can be kept refrigerated for up to 3 to 4 days; Bring to room temperature before serving. Freeze the completely cooled unfrozen cake tightly wrapped for up to 3 months.
  • Category: dessert
  • Method: Baked
  • Kitchen: American

Keywords: Pumpkin pie, pumpkin pie recipe

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