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.