Picture a warm slice of homemade pumpkin pie, its rich aroma of cinnamon and nutmeg wafting through the air.
There’s something about this classic dessert that spells comfort and indulgence.
Surprisingly easy to make, it’s a beloved favorite that transforms simple ingredients into a luscious, creamy delight as it bakes.
The velvety filling nestled in a flaky crust promises a little slice of happiness.
Let’s bring this delicious tradition to life.
Kitchen Tools Required
- 1 pie dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cup
- 1 rolling pin
- 1 oven
Ingredients
- 1 9-inch pie crust, unbaked
- 1 3/4 cups canned pumpkin puree
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cook & Prep Time
To efficiently manage your time while preparing and cooking a homemade pumpkin pie, you can follow this timeline:
Preparation Timeline:
- Reading and Gathering Ingredients & Equipment (15 minutes):
- Before you start, spend 15 minutes reading the recipe thoroughly and gathering all the necessary ingredients and equipment listed.
- Prep Work (20 minutes):
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together the pumpkin puree and brown sugar.
- Add the eggs to the mixture and whisk until well combined.
- Gradually add the evaporated milk while stirring.
- Mix in the ground cinnamon, ground ginger, ground nutmeg, and salt.
- Roll out the pie crust and fit it into the pie dish.
Cooking Timeline:
3. Initial Baking (15 minutes):
- Pour the pumpkin filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes.
4. Continued Baking (40 minutes):
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 40 minutes.
- During this time, if you notice the crust browning too much, cover the edges with foil.
5. Cooling & Resting (2 hours):
- Remove the pie from the oven and let it cool on a wire rack.
- Allow the pie to rest for at least 2 hours before serving.
Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.
Recipe Instructions
Preheat the oven to 425°F (220°C).
In a mixing bowl, whisk together the pumpkin puree and brown sugar.
Add the eggs to the mixture and whisk until well combined.
Gradually add the evaporated milk while stirring.
Mix in the ground cinnamon, ground ginger, ground nutmeg, and salt.
Roll out the pie crust and fit it into the pie dish.
Pour the pumpkin filling into the prepared pie crust.
Bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for another 40 minutes.
Remove from the oven and let the pie cool on a wire rack.
Allow the pie to rest for at least 2 hours before serving.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a creamy, airy contrast to the rich pumpkin flavors.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a delightful hot and cold dessert experience.
- Cinnamon Sugar: Sprinkle a bit of cinnamon sugar on top for an extra touch of sweetness and spice.
- Caramel Drizzle: Drizzle some caramel sauce over each slice for a decadent, sweet finish.
- Chopped Nuts: Add a sprinkle of toasted pecans or walnuts for a crunchy texture and nutty flavor.
Storage
To store homemade pumpkin pie, cover it with plastic wrap or foil.
Refrigerate for up to four days.
For longer storage, freeze the pie for up to two months.
Freezing
To freeze pumpkin pie, cool it completely.
Wrap tightly in plastic wrap and foil.
Then, place in a freezer-safe bag.
Freeze for up to 2 months.
Thaw in the refrigerator before serving.
Reheating
To reheat homemade pumpkin pie, preheat the oven to 300°F (150°C).
Cover the pie with foil.
Warm for 10-15 minutes.
Avoid microwaving to maintain texture and flavor.
Final Thoughts
Homemade pumpkin pie is a classic dessert that captures the essence of fall.
With its creamy filling and perfectly spiced flavor, it’s a treat that’s hard to resist.
Making this pie from scratch allows you to control the ingredients and customize the spices to your liking.
Remember to use room temperature ingredients for a smooth filling.
If you prefer a more robust spice profile, consider adding a pinch of cloves or cardamom.
To guarantee the crust doesn’t over-brown, cover the edges with foil during the last 15 minutes of baking.
Once baked, allow the pie to rest for at least two hours, which helps the filling set properly.
Serve it as the perfect ending to your meal, and enjoy the comforting flavors of homemade pumpkin pie.
Frequently Asked Questions
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
You can substitute fresh pumpkin for canned puree. Roast and puree fresh pumpkin, ensuring it’s smooth. Use an equal volume of fresh puree. Strain excess liquid for consistent texture and adjust spices as fresh pumpkin may taste milder.
How Can I Make the Pie Crust From Scratch?
You’ll need 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup unsalted butter (chilled, diced), and 1/4 cup ice water. Combine flour and salt, cut in butter, and mix until crumbly. Add water until dough forms.
What Is the Best Way to Store Leftover Pumpkin Pie?
Store leftover pie by tightly wrapping it in plastic wrap or placing it in an airtight container. Keep it refrigerated at 40°F (4°C) or lower. Consume within 3-4 days for best freshness and prevent spoilage.
How Do I Prevent the Pie Filling From Cracking?
Prevent pie filling from cracking by avoiding overbaking. Bake until the center jiggles slightly at 175°F (80°C). Cool gradually, allowing the pie to rest at room temperature for 2 hours. Avoid drafts to maintain even cooling.
Can I Prepare the Pie Filling in Advance?
You can prepare the pie filling in advance. Mix all ingredients as instructed, then store in an airtight container in the refrigerator. Verify it’s well-mixed before using, and bring to room temperature prior to baking.
Homemade Pumpkin Pie
Equipment
- 1 Pie dish
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Rolling Pin
- 1 Oven
Ingredients
- 1 9-inch pie crust unbaked
- 1 3/4 cups canned pumpkin puree
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together the pumpkin puree and brown sugar.
- Add the eggs to the mixture and whisk until well combined.
- Gradually add the evaporated milk while stirring.
- Mix in the ground cinnamon, ground ginger, ground nutmeg, and salt.
- Roll out the pie crust and fit it into the pie dish.
- Pour the pumpkin filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 40 minutes.
- Remove from the oven and let the pie cool on a wire rack.
- Allow the pie to rest for at least 2 hours before serving.
Notes
