When pumpkins are at their peak, there’s nothing more rewarding than making a homemade pumpkin pie from scratch. This recipe offers a perfect balance of creamy texture and warm spices, making it an essential dessert for the fall season.
- Cuisine: American
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8
Why You’ll Love This Recipe
- The crust is buttery and flaky, setting the stage for the filling.
- Rich in authentic pumpkin flavor without any artificial taste.
- Warm spices make for a perfect autumn treat.
Ingredients
- 1 ⅓ cups all-purpose flour: Forms the base structure for the pie crust. Use whole wheat flour if you prefer a nuttier taste.
- ½ teaspoon salt: Balances sweetness and enhances flavors in both crust and filling.
- ½ cup cold butter or shortening: Creates a flaky texture. Butter adds more flavor, while shortening provides extra flakiness.
- 3 tablespoons cold water, or more as needed: Brings the dough together. Adjust as needed for moisture.
- 2 cups mashed, cooked pie pumpkin: The star of the filling. Canned pumpkin purée can be a convenient substitute.
- 1 (12 fluid ounce) can evaporated milk: Adds creaminess and body to the filling. Whole milk can be used if needed.
- 2 large eggs, beaten: Binds the filling and provides richness. Ensure they are well-beaten for consistency.
- ¾ cup packed brown sugar: Sweetens the filling with a molasses depth. Substitute with coconut sugar for a different flavor profile.
- ½ teaspoon ground cinnamon, or more to taste: Provides warmth and subtle spice. Increase for a stronger flavor.
- ½ teaspoon ground ginger, or more to taste: Adds a slight zing. Freshly grated ginger can be used for freshness.
- ½ teaspoon ground nutmeg, or more to taste: Offers a nutty, warm note to the filling. Freshly grated nutmeg can intensify this flavor.
- ½ teaspoon salt: Elevates the pie’s flavors, ensuring a perfect balance.
How to Make It
Step 1: Prepare the Dough
Combine flour and salt in a large bowl. Cut in cold butter or shortening using a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, stirring with a fork until dough just holds together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the butter solidify, which creates a flakier crust.
Step 2: Pre-bake the Crust
Roll out dough on a lightly floured surface to fit a 9-inch pie plate. Gently transfer to the plate, trim excess, and flute the edges. Prick the bottom with a fork and pre-bake in a preheated oven at 375°F (190°C) for 10 minutes. This prevents a soggy bottom.
Step 3: Prepare the Filling
In a large bowl, mix together the mashed pumpkin, evaporated milk, beaten eggs, brown sugar, and spices until smooth. Pour the mixture into the pre-baked crust. The filling should reach just below the crust edge.
Step 4: Bake the Pie
Bake in the preheated oven at 350°F (175°C) for 40-45 minutes or until a knife inserted near the center comes out clean. The filling should be set but slightly jiggly in the center to avoid overcooking.
Step 5: Cool and Serve
Allow the pie to cool completely on a wire rack before serving. This cooling process allows the filling to fully set, making it easier to slice.
Recipe FAQs
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Store it covered in the refrigerator and allow it to come to room temperature before serving.
Can I use canned pumpkin instead?
Absolutely. Canned pumpkin purée works perfectly and saves time. Just ensure it’s pure pumpkin, not pumpkin pie filling.
How can I prevent the crust from getting soggy?
Pre-baking the crust is key to avoiding sogginess. Also, make sure to cool the filling slightly before adding it to the hot crust.
