When it comes to dessert, Pumpkin Pie is the go-to dish for the early winter. This recipe promises a tender, flaky crust and smooth pumpkin filling that won’t crack as it cools. Always adding the sweetened whipped cream.
Table of Contents
Ingredients
- 2 large eggs
- 1 large egg yolk
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cardamom
- 1/2 teaspoon finely grated lemon zest
- 2 cups homemade pumpkin puree
- 1 can evaporated milk
- 1 homemade pie crust
How to make this delicious Pumpkin Pie?
- Heat the oven to 425°F and set an oven rack in the middle position.
- In a medium bowl, mix flour, 1/2 teaspoon salt, and the oil with a fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all water is absorbed. Shape the pastry into a ball. Press in the bottom and up the side of the 9-inch glass pie plate.
- In a large bowl, combine the pumpkin puree, egg, egg yolks, white sugar, dark brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, cardamom, and evaporated milk. Whisk it all together until smooth.
- To prevent spilling, place the pastry-lined pie plate on the oven rack before adding the filling. Carefully pour pumpkin filling into the pie plate. Bake for 15 minutes.
- Now you’ll reduce the temperature to 350°F and continue to bake. This helps the pie to cook evenly without cracking.
- Then bake the pie for 50 to 60 minutes, until the filling is just set. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
- Once done, transfer the pie to a wire rack and allow it to cool completely for at least 3 hours before garnishing and serving.
- After a few hours, take a chilled medium bowl, and beat whipping cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form. Serve pie with whipped cream.
- Before serving, you can also decorate it with sugared cranberries and pie crust leaves.
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Nutrition Information
Calories: 250kcal, Protein: 6g, Fat: 8g, Sugar: 26g, Carbohydrates: 39g, Cholesterol: 103mg, Sodium: 287mg
Tips to make perfect Pumpkin Pie
- I have noted that, unlike other pies, a pumpkin pie can be made entirely from pantry items.
- Pumpkin pie is an egg-based custard filling and should be stored in the refrigerator. Leftover pumpkin pie can be stored in the refrigerator for up to four days.
- Despite ground ginger, nutmeg, cloves, and cardamom, whereas you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.
- Lastly, a canned pumpkin is best in this pumpkin pie recipe. Moreover, if using fresh pumpkin puree, lightly blot it before adding it to remove some moisture. The bake time may be longer.
To Sum Up
This homemade pumpkin pie recipe has just a few simple ingredients and a fuss-free pat-in crust. Better yet, it’s sure to fill your house with the delicious aroma of home baking. You’ll be licking your fingers after just one bite!
If you’re looking for a show-stopping dessert that’s sure to impress, then look no further than this delicious Pumpkin Pie. Trust us, it’s worth the effort!
