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.
I believe adding a sprinkle of nutmeg to the pumpkin pie recipe can really elevate the flavor profile. Whos with me?
Im not convinced about the nutritional values of this pumpkin pie recipe. Can homemade desserts really be healthy? Lets discuss!