Pumpkin Patch Pie is a quintessential autumn dessert that captures the essence of the harvest season. This delightful pie showcases the natural sweetness and vibrant flavors of pumpkin, complemented by a delicate blend of warm spices. Join us on a culinary journey as we explore the rich history, traditional ingredients, and step-by-step instructions to create this seasonal delight.

The use of pumpkin in desserts can be traced back to early American colonial times when settlers incorporated native ingredients into their recipes. Pumpkins, abundant during the autumn harvest, were transformed into delectable pies, custards, and tarts. Over time, pumpkin pie became a staple at Thanksgiving feasts, symbolizing gratitude and abundance.

Pumpkin Patch Pie carries on this time-honored tradition, paying homage to the bountiful pumpkin patches that dot the countryside during the fall season. Its warm and comforting flavors evoke memories of cozy gatherings and the joys of autumn festivities.

PREP: 1 HOUR 55 MIN

BAKE: 1¼ HOURS

MAKES: 6-8 SERVINGS

INGREDIENTS

FOR THE PIE CRUST:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cut into small pieces
• 3 to 4 tablespoons ice water

FOR THE PUMPLIN FILLING:

• 1 can (15 ounces) pumpkin puree
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 3 large eggs
• 1 cup evaporated milk
• Whipped cream, for serving (optional)

INSTRUCTIONS

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt for the pie crust. Add the cold, cut-up butter and blend it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, while tossing the mixture with a fork. Continue adding water until the dough comes together and can be shaped into a ball.
4. Transfer the dough onto a lightly floured surface. Roll it out into a circle slightly larger than your pie dish.
5. Carefully transfer the rolled-out dough to a 9-inch pie dish. Gently press it into the bottom and sides, trimming any excess dough hanging over the edge.
6. In a large mixing bowl, combine the pumpkin puree, light brown sugar, cinnamon, ginger, nutmeg, cloves, and salt for the pumpkin filling. Mix well until all the ingredients are thoroughly combined.
7. In a separate bowl, beat the eggs. Add the beaten eggs and evaporated milk to the pumpkin mixture. Stir until the mixture is smooth and creamy.
8. Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
9. Place the pie dish on a baking sheet to catch any potential spills. This also helps with even baking.
10. Carefully transfer the baking sheet with the pie to the preheated oven.
11. Bake the Pumpkin Patch Pie for about 50 to 60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
12. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set fully.
13. Serve Pumpkin Patch Pie at room temperature or chilled, topped with whipped cream if desired.

NOTES:

• Leftover pie can be stored in the refrigerator for up to 4 days.
• Indulge in the warm and comforting flavors of Pumpkin Patch Pie, celebrating the bountiful harvest and the joys of autumn. This timeless dessert brings a sense of nostalgia and captures the essence of the season, reminding us of the beauty and flavors that nature provides.