If you’re anything like me, you’ve been eating pumpkin pie for as far back as you can remember. After all, what is Thanksgiving or any other autumn or winter holiday gathering without one of these delectable Thanksgiving staples? I must admit, the smell of pumpkin pies baking evokes a feeling of nostalgia, warmth and joy.
However, nothing takes the place of tasting one of these confections. Even though store-bought pumpkin pies are convenient, they cannot compare to the ones that you make yourself. There is an obvious difference in the mouth-watering taste and texture of your own freshly baked homemade pumpkin pie. It not only looks infinitely better, but tastes exponentially better as well.
So what are you waiting for? Get your apron on, your ingredients ready and let’s go baking!
Ingredients for Pumpkin Pie Recipe:
– 1 pre-made 9- or 10-inch pastry shell
-1 15-ounce can of pumpkin puree
-3/4 cup granulated sugar
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
-1/4 teaspoon ground nutmeg
-1 teaspoon salt
-1 12-ounce can of evaporated milk
-Whipped cream or ice cream, for serving (optional)
1. Preheat your oven to 375 degrees Fahrenheit. Have the pre-made pastry shell at room temperature before placing it in the oven. Place the pastry shell in the oven and bake it for 10 minutes. When the timer is up, remove the shell and reduce the oven temperature to 325 degrees Fahrenheit.
2. In a medium bowl, combine the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg and salt.
3. Beat the eggs in a separate bowl and then add them to the pumpkin puree mixture.
4. Add the evaporated milk to the mixture and stir until it is thoroughly combined.
5. Carefully pour the mixture into the pre-baked pastry shell.
6. Place the pie on the center rack of the oven for approximately 50-60 minutes, or until the center is almost set. To check for doneness, insert a knife or toothpick into the center of the pie; if it comes out clean, the pie is done baking.
7. After the pie cools for at least two hours, you can serve it as is or topped with your favorite whipped cream or ice cream. And voilà, you’ve made a delicious, homemade pumpkin pie!
This beautifully homemade pumpkin pie is perfect for holiday gatherings, but you don’t have to wait for a special occasion to enjoy it. Serve with a dollop of whipped cream and a heaping helping of holiday cheer. This recipe also makes a delightful dessert for any enchanted evening.
Tips & Tricks
– Don’t use a deep dish pastry shell as it will result in a soggy pie.
– Be sure to use pumpkin puree, not pumpkin pie filling.
– To make your own pumpkin puree, simply roast a large pumpkin in the oven at 350 degrees Fahrenheit for about an hour, or until the flesh is soft. Scoop out the flesh, strain it through a fine mesh sieve or food mill, mash it with a fork and voilà, you have your own pumpkin puree.
– If you want to give your pie a crispier texture, use turbinado or raw sugar instead of granulated sugar.
– When pressing the pie crust into the pan, dip your fingers in ice cold water to prevent the dough from sticking to them.
– If you don’t have cold evaporated milk, simply heat the milk until it is warm, but not boiling.
– If your crust browns too quickly, cover it with aluminum foil during the baking process.
– Be aware that the center will continue to firm up after it is removed from the oven and should be slightly jiggly when finished baking.
– Be sure to allow the pie to cool completely before slicing and serving to ensure that you have the absolute best flavor and texture.
The pie can be stored in the refrigerator for up to 3 days. Leftovers can be frozen for up to 3 months. To reheat the pie, preheat oven to 350 degrees Fahrenheit. Place the pie on the center rack, covered with foil, and bake for 10 minutes.
Making your own freshly baked homemade pumpkin pie is surprisingly easy and I guarantee that it will be a hit at any gathering. Plus, the smell of pumpkin spice will fill your home with warmth and cheer. So now you can create a new family favorite that will live on for years to come.