Pumpkin Pie
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This holiday season make a Classic Pumpkin Pie with homemade crust and an easy six ingredient spiced pumpkin filling.
This recipe originally posted in December 2011.
Growing up I did not eat pumpkin. It wasn’t a flavor I enjoyed so not only did I never eat it, I didn’t bake with it either.
That all changed in 2010 when I was put in charge of Thanksgiving desserts. My mother told me I could make whatever I wanted as long as I included a pumpkin pie. I agreed as pumpkin pie seemed like it would be easy to make even though I had never baked one before.
I asked around and it seemed as though most people used the recipe off the back of the Libby’s pumpkin cans. I decided that was good enough for me.
Since that day I’ve made hundreds of pumpkin desserts. One of my current favorites are Copycat Starbucks Pumpkin Scones with two types of glaze on top. Pumpkin Spice Coffee Cake is great for breakfast or as a dessert. Pumpkin Spice Donuts with glaze are amazing in the fall. I’ve even made a Pecan Sandie Crusted Pumpkin Pie as a variation of the classic.
Depending on the time I have available I will make the pumpkin pie with a homemade crust. Homemade crust isn’t hard to make but it does take some time. When I don’t have a lot of time I use a refrigerated pie crust dough instead.
I was really surprised that there were only six ingredients in the pumpkin pie, two of them being spices. I always keep pumpkin pie spice around so that was easy but I know not everyone does.
How do you make Pumpkin Pie Spice?
To make pumpkin pie spice combine 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground allspice, and 1 1/2 teaspoons of ground cloves. You can also use nutmeg in place of the ground cloves or ground allspice if you don’t have one of them. Make sure you use the cinnamon and ginger. Mix together and store in an air tight jar.
This recipe also uses pumpkin puree. I know a lot of people want to use canned pumpkin pie filling but you will want to use the pure pumpkin puree in this recipe.
WHat is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree and pumpkin pie filling are both made from cooked pumpkin but they have different uses and different ingredients. Pumpkin puree is cooked pumpkin with no additional ingredients. It’s used in both sweet and savory recipes. Pumpkin pie filling contains pumpkin, spices, and sugar or sweetener. It’s usually used just for pumpkin pie.
Since you’ll be adding spices and sugar to your puree you don’t want to use the pumpkin pie filling. It’s hard to adjust the amount of sugar and spices in the pumpkin pie filling so it’s better to start with a blank canvas.
Ingredients:
- granulated sugar
- pumpkin pie spice (see above on how to make this yourself)
- salt (helps to bring out all the flavors in the pie)
- eggs (eggs help the filling to set in pumpkin pie)
- pumpkin puree (again make sure it is 100% pumpkin puree)
- evaporated milk (this is not sweetened condensed milk, it is evaporated milk)
The process of making the pumpkin pie is very simple. Preheat the oven to 425 degrees. In a large bowl combine the sugar, salt, and pumpkin pie spice. Beat the eggs in a small bowl and add them to the sugar mixture. Add the pumpkin and mix well. Slowly add the evaporated milk and mix until well combined.
Pour into the prepared pie crust in the pan. Bake for 15 minutes then reduce the temperature and continue baking for 45 minutes.
Why do you reduce the oven temperature during baking?
You start at a high baking temperature to ensure the crust browns and is not soggy. The temperature is then reduced so that the pumpkin custard is not overcooked and also to help reduce cracks in the filling.
My first pumpkin pie came out perfectly. I’ve been making them every year since I’ve made that first one and I can even say that I enjoy eating pumpkin pie now as well.
The crust in this recipe is nice and flaky but holds up well to the pumpkin custard. The pumpkin is creamy and perfectly spiced.
I like to serve mine with whipped cream or a scoop of cinnamon ice cream on top. You can also serve it plain.
How do you store pumpkin pie?
Store pumpkin pie loosely covered in the refrigerator for up to 4 days. Remove from the refrigerator 15 minutes before serving.
Equipment
- 1 pie pan
Ingredients
For the crust:
- 1 ½ c. flour
- 1/3 c. vegetable oil
- ¼ c. milk
- 2 Tablespoons sugar
- ½ teaspoon salt
For the Pumpkin Pie Filling:
- 3/4 c. granulated sugar
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 eggs
- 1 15 oz. can Libby’s 100% pure pumpkin
- 1 12 oz. can evaporated milk
Instructions
- Preheat the oven to 400 degrees.
- In a small bowl combine all the ingredients for the crust. Mix with a fork until combined.
- Sprinkle the counter with flour and roll out the dough to 1/8 inch thickness.
- Carefully pick up the crust, using the rolling pin, and gently push into the bottom and the sides of a 9 inch pie pan.
- Crimp the edges, place a piece of parchment paper into the pan on top of the crust, fill the crust with dried beans or pie weights, then bake for 12 minutes.
- Meanwhile, turn the heat on the oven up to 425 degrees.
- In a medium bowl combine the sugar, salt, and pumpkin pie spice.
- In another large bowl beat the eggs. Stir the pumpkin into the eggs and then add the sugar mixture.
- Slowly stir in the evaporated milk.
- Pour the mixture into the pie shell.
- Bake for 15 minutes then reduce heat to 350 degrees and continue baking for 40-45 minutes.
- Remove from oven and cool on a wire rack for 30 minutes. Place in the refrigerator until ready to serve.
- Bake for 15 minutes then reduce the temperature to 350 degrees. Continue baking for 40-45 minutes or until a knife comes cleanly out of the center. Cool on a wire rack.
Notes
It looks great and delicious
I’d love a slice to taste 🙂