This do-it-yourself pumpkin pie recipe is one of the best I’ve ever made! With a golden, flaky pie crust full of the best, most scrumptious pumpkin pie filling, your seek for the right pumpkin pie is over.
I like do-it-yourself pumpkin pie, particularly this one. The filling is outrageously easy and made with heavy cream as a substitute of sweetened condensed milk, which makes it tremendous wealthy and creamy.
This pie’s filling will be made in underneath 5 minutes and tastes superb. You should utilize canned pumpkin (it’s glorious!) or make your pumpkin pie from scratch with homemade pumpkin puree. This recipe is a keeper!
Key Elements
- Pie Crust: You should utilize your favourite do-it-yourself pie crust or a store-bought one. I like utilizing my homemade butter pie crust for this traditional pumpkin pie. It hasn’t failed me but.
- Pumpkin: This pie recipe works nicely with both canned or homemade pumpkin puree. I like utilizing canned puree (I exploit Libby’s), however making your personal recent pumpkin puree is straightforward and means your pie is 100% do-it-yourself. Plus, once you make your personal puree, you get to roast the pumpkin seeds! In case you desire candy potatoes, I extremely advocate our sweet potato pie.
- Eggs: I exploit 3 eggs to assist the pumpkin pie filling arrange. Additionally they add a wealthy taste that you simply’ll love.
- Sugar: This pie is much less candy than different pumpkin pie recipes. I maintain again on the sugar however love utilizing each granulated and brown sugar collectively. The brown sugar provides a bit of additional taste.
- Cream: As a substitute of sweetened condensed milk, I exploit heavy cream, which makes the pie filling tremendous clean, wealthy, and scrumptious.
- Spices: I like tasting the pumpkin within the pie, so I don’t go overboard with my spices. I like utilizing vanilla, cinnamon, ginger, floor cloves, and a few salt. Since publishing this recipe, we now have shared our pumpkin pie spice blend, which you should use in our recipe under (ideas are under the recipe).
The best way to Make My Favourite Pumpkin Pie
Our pumpkin pie filling takes lower than 5 minutes to make. You’ll whisk the pumpkin, eggs, sugar, cream, and spices till blended. For our crust, I exploit my butter pie crust, which you can also make nicely prematurely (I’ve shared make-ahead ideas in my pie crust recipe).
It is a single-crust pie, so that you’ll must roll out sufficient pie dough to suit into the underside of your pie dish (watch the video to see how I do it). Then, you’ll pour in your pie filling and bake!
I don’t blind-bake my crust for pumpkin pie. Blind baking means partially cooking the crust earlier than including the filling, which helps it keep crisp and flaky.
I truly LOVE the extra comfortable and tender backside crust once you don’t blind-bake the crust on this pumpkin pie recipe. The underside of the crust is golden and flaky, however the place the crust and filling meet, it’s softer and tender. In case you’d desire to bake blind, be at liberty! I’ve shared ideas for blind baking the crust in my pie crust recipe.
I exploit two oven temperatures when baking pumpkin pie. First, I preheat my oven to 425°F. The pie bakes for quarter-hour, after which I cut back the oven temperature to 375°F for the remaining bake time.
From there, you need to cool your pie to room temperature and, when you’ve got the choice, refrigerate it in a single day. I do that with each pumpkin and candy potato pie. Refrigerating in a single day improves the feel of the custard filling. It additionally makes this pie excellent to make prematurely!
I like making this pie for Thanksgiving. For extra traditional Thanksgiving recipes, see my favourite apple pie, this unimaginable homemade apple cobbler. I additionally should share this garlic herb butter turkey with you (it severely makes one of the best Thanksgiving turkey).
Straightforward Pumpkin Pie Recipe
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I like this straightforward, do-it-yourself pumpkin pie recipe. You should utilize canned pumpkin or our do-it-yourself pumpkin puree to make a recent pumpkin pie from scratch. I desire a frivolously spiced pie. For extra spice, enhance the cinnamon and ginger a bit.
Makes 1 (9-inch) pie
Watch Us Make the Recipe
You Will Want
Homemade Pie Crust, our recipe makes two crusts, you will have one
3 massive eggs
1/2 cup (100g) granulated sugar
1/3 cup (65g) mild brown sugar
1 (15oz) can of pure pumpkin puree or 2 cups (440g) homemade pumpkin puree
3/4 cup (175ml) heavy whipping cream
1 teaspoon vanilla extract
1 ½ teaspoons floor cinnamon
1/2 teaspoon floor ginger
1/4 teaspoon floor cloves
1/4 teaspoon high-quality sea salt
Homemade Whipped Cream, for serving
Instructions
- Put together Crust
1Roll out half of the pie dough to suit a 9-inch pie dish (hold the remaining dough chilled). To stop sticking, sprinkle flour in your work floor and rolling pin. Roll from the middle outwards for even thickness, lifting and rotating the dough by 1 / 4 flip as you go. Test the scale by inverting the pie dish over the dough (it ought to be about 2 inches bigger).
2Fastidiously place the dough into the pie dish with out stretching it, and trim the perimeters to inside 1 inch of the dish. Refrigerate whilst you put together your filling.
- Pumpkin Pie Filling
1Whisk the eggs and each sugars collectively till clean. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt. Whisk till nicely blended.
- Bake the Pie
1Preheat the oven to 425°F (218°C). Put aside a big baking sheet.
2Place the pie dish in your baking sheet. Pour the pumpkin filling into the pie shell.
3Bake the pumpkin pie at 425°F (218°C) for quarter-hour. Scale back the oven temperature to 375°F (190°C) and bake for 35 to 45 minutes or till a toothpick or skinny knife plunged it into the pie, about 2 inches from the sting, comes out clear. Rotate a couple of times throughout baking. If, whereas the pie is baking, the highest of the crust turns into too darkish, cowl it with a skinny strip of aluminum foil.
4Cool utterly on a wire rack for two to three hours or till room temperature. Serve or refrigerate in a single day (the pie units much more after an evening within the fridge).
5Lower into eight wedges and serve alone or topped with whipped cream.
Adam and Joanne’s Ideas
- Storing: Since pumpkin pie has eggs and cream, we advocate storing it within the fridge except you’re serving it. It might probably sit out at room temperature for two hours. Do-it-yourself pumpkin pie will final in your fridge for as much as three days. As a bonus, the feel of the filling improves after a while within the fridge.
- Freezing pumpkin pie: Let it cool utterly, then wrap it tightly in foil earlier than freezing. Freeze for as much as 3 months. Thaw frozen pumpkin pie in a single day within the fridge.
- The best way to inform when pumpkin pie is finished: Take the pie out of the oven when nearly all of the pie seems to be shiny and set on prime. It ought to jiggle a bit like jello, however not far more. The center will nonetheless look moist on prime. It’ll proceed to prepare dinner because the pie cools on the counter. As a remaining take a look at, seize a toothpick or skinny knife, then plunge it into the pie, about 2 inches from the sting. If it comes out clear, the pie is finished.
- Pumpkin pie spice: Substitute 2 ¼ teaspoons pumpkin pie spice for the cinnamon, ginger, and cloves. Right here’s our homemade pumpkin spice blend.
- The vitamin info supplied under are estimates.
Diet Per Serving
Serving Dimension
1 slice (1/eighth of pie)
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Energy
365
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Protein
6 g
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Carbohydrate
38 g
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Dietary Fiber
2 g
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Complete Sugars
21 g
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Complete Fats
22 g
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Saturated Fats
13 g
/
Ldl cholesterol
131 mg
