Homemade Pumpkin Pie Recipe

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Indulge in the warmth of autumn with this homemade pumpkin pie recipe, a perfect blend of creamy pumpkin and aromatic spices that will delight your senses. Whether for a festive gathering or a cozy night in, this pie is sure to become a cherished seasonal favorite.

Steps

1. Combine the flour and salt in a bowl.
2. Incorporate the butter or shortening into the flour mixture.
3. Gradually add cold water until the dough forms.
4. Shape the dough into a ball and roll it out on a lightly floured surface.
5. Place the rolled dough into a pie pan.
6. Blend the pumpkin filling ingredients together in a separate bowl.
7. Pour the filling into the prepared pie crust.
8. Bake in a preheated oven until a knife inserted in the center comes out clean.

Ingredients

  • All-purpose flour
  • Salt
  • Butter or shortening
  • Cold water
  • Cooked pumpkin
  • Evaporated milk
  • Eggs
  • Brown sugar
  • Cinnamon
  • Ginger
  • Nutmeg
  • Salt

Nutritional Values

Calories: N/A | Total Fat: N/A | Saturated Fat:

N/A | Cholesterol: N/A | Sodium: N/A | Total Carbohydrates:

N/A | Dietary Fiber: N/A | Sugars: N/A | Protein:

FAQ

  • What ingredients do I need for a homemade pumpkin pie?
  • For the crust, you’ll need all-purpose flour, salt, butter or shortening, and cold water. The filling requires cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt.
  • Can I prepare pumpkin pie in advance?
  • Yes, pumpkin pie can be made ahead of time. You can prepare it a few days early and store it as instructed.
  • How should I store homemade pumpkin pie?
  • Store the pie in the refrigerator due to its egg content. Let it cool for at least two hours before covering and refrigerating it for up to four days.
  • Is it possible to freeze pumpkin pie?
  • You can freeze pumpkin pie by wrapping it in multiple layers of plastic wrap and a layer of aluminum foil. It can be frozen for up to one month. Thaw it in the refrigerator before serving.
  • What is the best way to make the pie crust?
  • Combine flour and salt, cut in the shortening, and mix in water. Shape the dough into a ball, roll it out, and fit it into a pie pan.
  • How do I prepare the pumpkin pie filling?
  • Beat together the cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt, then pour the mixture into the prepared crust.
  • How do I bake pumpkin pie to perfection?
  • Bake the pie in a preheated oven until a knife inserted into the center comes out clean.
  • Why choose fresh pumpkin over canned for pie?
  • Fresh pumpkin offers a noticeable difference in flavor and quality compared to canned pumpkin, as noted by community feedback.
  • Has this recipe been well-received by others?
  • Yes, many have praised the recipe for its ease and the superior taste of using fresh pumpkin. It has become a favorite at family gatherings.

Tips

  • Use fresh pumpkin instead of canned for a richer flavor and better texture in your pie.
  • Prep your pumpkin pie in advance to save time; it can be stored in the refrigerator for up to four days.
  • Ensure the pie cools for at least two hours before refrigerating to maintain its texture.
  • For long-term storage, wrap the pie in multiple layers of plastic wrap and a layer of aluminum foil before freezing. It can be frozen for up to one month.
  • Thaw frozen pumpkin pie in the refrigerator to preserve its consistency.
  • Roasting fresh pumpkins at 400°F for 45 minutes before using them can enhance the flavor of your pie filling.
  • Mixing the pie filling ingredients thoroughly before pouring into the crust ensures a smooth and even texture.
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