Classic Homemade Pumpkin Pie with Flaky Crust
This homemade pumpkin pie recipe will become a family tradition! Expect a perfectly flaky crust and a smooth, rich filling. The best pumpkin pie you'll ever make! Get the recipe now!
Alright, let's dive into making the ultimate homemade pumpkin pie ! honestly, who can resist that warm, spiced goodness? i know i can't! this recipe is about to become your new autumn fave.
The Magic of Homemade Pumpkin Pie
Ever wondered why pumpkin pie from scratch tastes so much better? well, it's the love, innit? plus, you get to control every single ingredient! this classic pumpkin pie recipe isn't just food.
It’s a hug in pie form.
Think about it. thanksgiving dinner, family gathered 'round, and that perfect slice of easy delicious pumpkin pie on your plate.
It’s what autumn dreams are made of. the origin is definitely stateside. pumpkin pie is basically america in pie form.
This one is a doddle to make but takes a little time, say 1 hour 20 min, start to finish.
You’ll get 8 generous slices!
Why You Need This Pumpkin Pie
This homemade pumpkin pie with real pumpkin is more than just dessert. it's got that feel-good factor. pumpkin is packed with vitamin a.
This means it’s good for your eyes and immune system. serve this at any autumn gathering or save it all for yourself! what makes this recipe special? it’s dead easy.
So, what will you need? the key ingredients include: pumpkin puree (not the filling, mind!), sugar, spices, eggs, and evaporated milk.
Get those ready, because next up, we're cracking on with the ingredients list! a lot of folks use pumpkin pie recipe allrecipes sites, but i prefer to make one from scratch, much more delicious!
Right, so you want to bake a homemade pumpkin pie that'll knock your socks off, eh? let's get to the nitty-gritty, then.
You can't create magic without the right tools and, most importantly, top-notch ingredients. honestly, i can tell you one time, i tried to rush, and well, the pie suffered!
Ingredients & Equipment
Main Ingredients
Listen up because this is important. You need:
- For that glorious crust: 1 ¼ cups (150g) of all-purpose flour. Plus, grab extra for dusting. You'll also want ½ teaspoon (2.5ml) of salt and ½ cup (113g) of ice-cold unsalted butter, cubed. Then you are good to go with 3-5 tablespoons (45-75ml) of ice water.
- For the filling, the heart of our easy delicious pumpkin pie : 1 (15-ounce/425g) can of pure pumpkin puree. Note – NOT pumpkin pie filling. We're doing this pumpkin pie from scratch , remember? Also, get ready with ¾ cup (150g) of granulated sugar and ½ cup (100g) of packed light brown sugar. Don't forget 1 teaspoon (5ml) of ground cinnamon, ½ teaspoon (2.5ml) ground ginger, ¼ teaspoon (1.25ml) each of ground cloves and nutmeg, and ½ teaspoon (2.5ml) of salt. And lastly, 3 large eggs, 1 cup (240ml) evaporated milk, ½ cup (120ml) heavy cream and 1 teaspoon (5ml) vanilla extract.
When buying that pumpkin puree, make sure it's smooth. no weird bits. if it smells off, bin it! fresh spices are key.
Don't be using that jar that's been at the back of your cupboard for a year!.
Seasoning Notes
Spices are the soul of this classic pumpkin pie recipe . Cinnamon, ginger, nutmeg, and cloves... oh my gosh, what a symphony!
- Want a bit more oomph? Add a pinch of allspice. Seriously good.
- No cloves? A dash of extra cinnamon and ginger works okay in a pinch.
- You know, brown sugar really deepens the flavour. Try dark brown sugar if you want an even richer taste.
This homemade pumpkin pie with real pumpkin is all about balance.
Equipment Needed
Let's keep it simple. No fancy gadgets. You'll need:
- A 9-inch pie plate . Glass or ceramic is best.
- A rolling pin. A wine bottle works too, if you're stuck!
- Mixing bowls. Different sizes are handy.
- Measuring cups and spoons. Accurate measuring makes all the difference.
- Whisk. No lumps allowed!
- Foil or a pie shield. This is a lifesaver to stop your crust burning!
Honestly, you probably have most of this already.
And there you have it! the building blocks for the best pumpkin pie recipe . grab these essentials. you will get a real sense of satisfaction to have bake the recipe with such easy-to-follow instructions.
Time to get baking!
Alright, let's talk homemade pumpkin pie ! Forget shop-bought stuff. We're diving headfirst into pie-making territory. It's easier than you think, promise! Plus, nothing beats the smell of a freshly baked pie wafting through the house, right? We'll get you sorted!
Prep Like a Pro: Ready, Steady, Bake!
First things first: mise en place . sounds fancy, yeah? it just means getting everything prepped. measure out your flour, sugar, spices – the whole shebang.
This saves so much time! especially when those pie vibes hit hard. we gotta prep!
Honestly, I measure my ingredients into little bowls the night before. Time-saving tip unlocked.
Safety Note: Hot ovens are no joke. Make sure you've got oven gloves and a clear workspace.
From Mix to Masterpiece: The Easy Delicious Pumpkin Pie Process
Okay, here we go. Five easy steps to pumpkin pie made with real pumpkin :
- Crust Time: Mix flour, salt, and cold butter. Get it crumbly. Add ice water till it clumps. Chill for 30 minutes .
- Filling Fun: Whisk pumpkin puree, sugars, spices, and salt. Get those autumn flavours poppin'!
- Wet Meets Dry: Blend eggs, evaporated milk, cream, and vanilla. Gently mix with dry ingredients.
- Assembly Required: Roll out the dough. Line your pie plate. Pour in the filling. Simple as.
- Bake it, baby! : Bake at 425° F ( 220° C) for 15 mins . Then, reduce to 350° F ( 175° C) for 35- 45 mins .
Visual cue? A slight jiggle in the middle is what you want.
Pro Tips for Best Pumpkin Pie Recipe
Want that extra oomph ? I've got some secrets.
- Don't overmix the crust! Tough crust alert! It must be handled with care.
- Got a cracked pie? Oh no! Pop it in a preheated oven (350° F/ 175° C ) for an extra 10 mins or until a knife comes out clean.
- Make-ahead magic: The filling can be made a day ahead. It might just be the very Basic Pumpkin Pie Recipe . Honestly, do it, stress-free baking!
There you have it, our classic pumpkin pie recipe , the perfect homemade pumpkin pie with real pumpkin . it's so easy, you'll be making it all autumn long.
Don't forget the whipped cream! it’s the perfect touch. enjoy! i used to hate baking, but now i'm obsessed.
Right, let's talk about this easy delicious pumpkin pie after it's baked, shall we? honestly, it's all about making the most of that homemade pumpkin pie you just slaved over (well, hopefully it wasn't too much of a slog!).
Here are my notes.
Recipe Notes
Presentation Perfect: Serving Suggestions
So, you've got this beautiful pumpkin pie made with real pumpkin cooling on the counter. how do you make it look even better ? well, a simple dusting of icing sugar adds a touch of elegance, doesn't it? a dollop of freshly whipped cream is a no-brainer, obviously.
For a bit of drama, try a drizzle of caramel sauce, or some candied pecans. complementary drinks? a steaming mug of coffee or a spiced chai latte.
Or, you know, a cheeky glass of dessert wine if you're feeling fancy.
Leftovers? Sorted! Storage Tips
Right, let's talk storage. This classic pumpkin pie recipe is fab the day you bake it. But it's also brill the next day (if there's any left!). Here's the deal:
- Refrigeration: Once cooled, wrap any leftover pie in cling film or foil and pop it in the fridge. It'll keep for up to 3-4 days.
- Freezing: Fancy making it ahead? You absolutely can! Wrap the cooled pie really well in several layers of cling film and foil. It'll keep in the freezer for up to 2-3 months. To reheat, defrost it in the fridge overnight and then warm it gently in a low oven.
- Reheating: While it tastes great cold, you can warm slices in the microwave for a few seconds, or in a low oven 175° C/ 350° F for about 10 minutes .
Mix It Up: Variations
Want to put your own spin on this best pumpkin pie recipe ? Here are a couple of ideas to make a pumpkin pie from scratch :
- Dairy-Free Delight: Swap the evaporated milk and heavy cream for coconut milk. Honestly, you won't even notice the difference.
- Seasonal Swaps: In autumn, fresh apple sauce or pear puree would be delicious additions. A basic pumpkin pie recipe is a solid foundation to get creative with.
Goodness Inside: Nutrition Basics
Okay, so it's not exactly health food, but this homemade pumpkin pie with real pumpkin does have some nutritional benefits! pumpkin is packed with vitamin a, which is great for your eyes.
Each slice contains roughly 350 calories. keep in mind there's around 25g of sugar per slice. always be mindful of the overall calorie intake, and balance it with a healthy, active lifestyle.
So there you have it. Honestly, making a pumpkin pie recipe easy is just the start. This pumpkin pie recipe Allrecipes inspired is your base, you can do anything! Get creative, have fun, and don't be afraid to experiment! Now, go bake that pie!
Frequently Asked Questions
Why did my homemade pumpkin pie crack on top? Is it still safe to eat?
A cracked pumpkin pie is usually due to overbaking or baking at too high a temperature. Rapid temperature changes can also cause cracking. It's perfectly safe to eat! To prevent this next time, try baking at a slightly lower temperature, ensuring the filling has a slight jiggle in the center when you take it out, and letting it cool gradually on a wire rack. Think of it as a rustic charm!
Can I use fresh pumpkin instead of canned pumpkin puree for my homemade pumpkin pie?
Absolutely! Roasting your own pumpkin for puree adds a lovely depth of flavour. Just roast your pumpkin (pie pumpkins are best) until tender, then puree the flesh in a food processor. Be sure to drain the puree very well using cheesecloth, as fresh pumpkin tends to be more watery than canned. You'll need about 1 ¾ cups of fresh pumpkin puree to replace one 15-ounce can.
How do I store my homemade pumpkin pie, and how long will it last?
Because pumpkin pie contains dairy and eggs, it needs to be refrigerated. Cover the pie loosely with plastic wrap or store it in an airtight container in the fridge. It will stay good for about 3-4 days. Consider this like keeping a sponge cake fresh!
My pie crust always shrinks when I bake. What am I doing wrong when making my homemade pumpkin pie?
Shrinking pie crust is a common baking woe! A few things might be happening. Make sure your butter is very cold, don’t overwork the dough, and chill the dough thoroughly before rolling and baking. Docking the crust (pricking it with a fork) before blind-baking can also help. Blind bake the crust before adding the filling if you're still experiencing shrinkage - Mary Berry would approve!
Can I freeze my homemade pumpkin pie for later?
Yes, you can absolutely freeze a pumpkin pie! Bake it completely, then let it cool fully. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 1-2 months. When ready to serve, thaw it in the refrigerator overnight. The texture might change slightly, but it'll still be delicious, especially if you give it a quick warm-up in the oven to crisp the crust again.
What are some variations I can make to my basic homemade pumpkin pie recipe?
Get creative! Try adding a swirl of salted caramel to the filling before baking, or top the baked pie with toasted pecans or a streusel topping. You could also add a splash of bourbon or spiced rum to the filling for an adult twist. For a unique crust, consider using gingersnap cookies or a graham cracker crust instead of traditional pastry. The possibilities are endless, so go on and experiment!
Classic Homemade Pumpkin Pie with Flaky Crust Recipe Card
