As the leaves turn golden and the air grows crisp, there's nothing quite like the comforting aroma of a homemade pumpkin pie wafting through the kitchen. Today, we're sharing our favorite recipe for this classic fall dessert, with a surprising twist that will elevate your dining experience to new heights.
The Star of the Show: Our Foolproof Pumpkin Pie
This recipe yields a silky-smooth, perfectly spiced pumpkin pie that will have your guests begging for seconds. Here's what you'll need:
Ingredients:
- 9-inch unbaked pie crust (homemade or store-bought)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 oz can of pumpkin puree
- 12 oz can evaporated milk
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, beat the eggs and pumpkin together.
- In a separate bowl, mix the sugar, cinnamon, salt, ginger, and cloves. Add this to the pumpkin mixture.
- Gradually stir in the evaporated milk until well combined.
- Pour the mixture into your unbaked pie crust.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes.
- The pie is done when a knife inserted near the center comes out clean.
- Cool completely on a wire rack before serving.
The Twist: A Surprising Wine Pairing
Now, here's where we shake things up a bit. While many might reach for a sweet dessert wine to accompany their pumpkin pie, we've discovered an unexpected pairing that truly brings out the best in both the pie and the wine: Chateau Charmail Haut-Medoc.
Why It Works:
Chateau Charmail Haut-Medoc is a beautiful Bordeaux blend, typically consisting of Cabernet Sauvignon, Merlot, and Cabernet Franc. Its medium-bodied structure and complex flavor profile make it an intriguing companion to our spiced pumpkin pie.
The wine's notes of black currant and subtle hints of vanilla complement the pie's sweetness without overpowering it. Meanwhile, the pie's creamy texture and warm spices bring out the wine's softer tannins and earthy undertones.
The slight acidity in the Haut-Medoc cuts through the richness of the pie, cleansing your palate and preparing you for the next delightful bite. It's a pairing that challenges conventional wisdom but delights the senses.
The Final Touch
For an extra special presentation, try this caramel pecan topping:
- ½ cup light brown sugar, packed
- 2 tablespoons heavy whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- ½ cup chopped pecans
- ½ teaspoon vanilla extract
Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat. Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.
Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools. Spoon topping over cooled pumpkin pie slices and top with whipped cream.
Drizzle this over your pie slices just before serving, pour a glass of Chateau Charmail Haut-Medoc, and prepare for a truly memorable dessert experience.
Remember, the best part of cooking (and wine pairing) is experimenting and finding what you love. So don't be afraid to try this unexpected combination – you might just discover your new favorite autumn tradition!
Happy baking, and cheers!