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No Fail Home made Pumpkin Pie

Find out how to make basic, unfussy pumpkin pie from scratch. That is our favourite option to make pumpkin pie. It’s simple, too! Leap to the Home made Pumpkin Pie Recipe

Watch The Video

Pumpkin Pie Recipe Video

Find out how to Make Our Favourite Pumpkin Pie

We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The pie filling is creamy, wealthy and has simply sufficient sweetness to steadiness some spice from cinnamon, ginger, and cloves. You possibly can simply go for an additional slice on the finish of dinner. Don’t inform anybody, however we’ve even stolen a number of bites for breakfast.

Homemade Pumpkin Pie

Making this pumpkin pie from scratch is straightforward — we predict it’s one of many easiest (and tastiest) pies you may make at house.

The filling comes collectively in minutes and is produced from pumpkin puree, eggs, cream, sugar, and fall spices. Every little thing is blended collectively and poured right into a pie crust. You possibly can use canned or do-it-yourself pumpkin puree on this pie. I like the pie after we’ve used canned (particularly since it’s so constant), however making your personal puree is straightforward and means the pie is 100% do-it-yourself. (Bonus, you get to roast the pumpkin seeds. Right here’s our simple recipe for roasted pumpkin seeds.)

We don’t add too many spices both — we like how the pumpkin will get an opportunity to shine. Should you love spicier pies, simply bump up the spice quantities listed within the recipe beneath.

For the crust, we use our personal do-it-yourself pie dough. Our favourite crust requires 100% butter and is fairly easy to make. You possibly can even make it properly upfront and refrigerate or freeze it till you’re able to make the complete pie. When you’ve got a favourite store-bought pie crust, then use it. It’s fully as much as you.

The Crust – Blind Bake or not?

We’re often keen on blind baking single-crust pies — particularly these with liquid fillings. With that mentioned, we don’t blind bake when making pumpkin pie. “Blind baking” means to partially cook dinner the crust earlier than including the filling, which helps the crust keep crisp and flaky.

With pumpkin pie, although, we love how the crust turns into moistened a little bit from the filling. The bottom of the crust browns, however the place the filling and crust meet, it’s delicate and tender. That’s how we noticed our moms make it as youngsters, so we simply can’t stray.

If you wish to blind bake the crust, go for it. Line your pie dish with dough, prick the underside with a fork and line with foil. Fill the foil with pie weights (or use raw rice or beans) then bake in a 450-degree oven for 8 minutes. Take away the foil (and weights) then bake one other 5 to six minutes, or till golden. From there, fill the crust as typical and bake till the filling units.

No Fail, Homemade Pumpkin Pie with whipped cream on top

Extra Pumpkin Recipes

Recipe up to date, initially posted October 2013. Since posting this in 2013, now we have added a recipe video and tweaked the recipe to be extra clear. – Adam and Joanne

For extra pie recipes, try Our Favourite Apple Pie from scratch, Simple Home made Blueberry Pie, this scrumptious Cherry Pie from Scratch and our Contemporary Strawberry Pie topped with whipped cream.

No Fail Home made Pumpkin Pie

  • PREP
  • COOK

This can be a basic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices usually are not overpowering, right here. Should you like your pie spicy, improve the cinnamon and ginger a little bit. (We’d keep away from growing the cloves, a 1/4-teaspoon ought to suffice).

Makes 1 (9-inch) pie

Watch Us Make the Recipe

You Will Want

Chilled pie dough for one single-crust 9-inch pie, see our pie crust recipe

3 giant eggs 1/2 cup (100 grams) granulated sugar

1/3 cup (65 grams) mild brown sugar

1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) contemporary pumpkin puree, see our do-it-yourself pumpkin puree recipe

3/4 cup (175 ml) heavy whipping cream

1 teaspoon vanilla extract

1 1/2 teaspoons floor cinnamon

1/2 teaspoon floor ginger

1/4 teaspoon floor cloves

1/2 teaspoon kosher salt


  • Put together Crust
  • Roll out the dough in order that it’s two inches bigger than your pie dish. Gently press dough down into the dish in order that it traces the underside and sides. (Watch out to not pull or stretch the dough). Trim dough to inside 1/2-inch of the dish edge.

    Fold edges of dough beneath itself, making a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You possibly can see us do that in our pie crust recipe video). Refrigerate whilst you make the pie filling.

    • Make Filling
    • Whisk eggs and each sugars collectively till clean. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir till properly blended.

      • Bake the Pie
      • Warmth oven to 425 levels F.

        Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.

        Bake pie at 425 levels for quarter-hour. Scale back the oven temperature to 375 levels and bake 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 bakes, the tops of the crust turns into too darkish, cowl with a skinny strip of aluminum foil.

        • To End
        • Cool on a wire rack for two hours or till room temperature. Lower into eight wedges and serve alone or topped with whipped cream. To retailer, cowl the cooled pie loosely with foil or plastic wrap and maintain within the fridge as much as 3 days.

Adam and Joanne’s Ideas

  • Substitute 2 ¼ teaspoons pumpkin pie spice for the cinnamon, ginger, and cloves. Right here’s our do-it-yourself pumpkin spice mix.
  • Find out how to inform the pie is finished: Take the pie out of the oven when nearly all of the pie seems to be shiny and set on high. It ought to jiggle a little bit like jello, however not far more. The center will nonetheless look moist on high. That is okay, it’s going to proceed to cook dinner because the pie cools on the counter. And, as a last 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. Because the pie sits till cooled to room temperature, it’s going to proceed to cook dinner and set. We wait for two hours. If, once you reduce into the pie, the center doesn’t appear to be set, let it cool a little bit longer. Or, reduce the slice anyway and canopy the top with whipped cream. It should nonetheless style nice.
  • Diet information: The diet information supplied beneath are estimates. We’ve used the USDA database to calculate approximate values.

Should you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Diet Per Serving: Serving Measurement 1 slice (1/eighth of pie) / Energy 365 / Protein 6 g / Carbohydrate 38 g / Dietary Fiber 2 g / Complete Sugars 21 g / Complete Fats 22 g / Saturated Fats 13 g / Ldl cholesterol 131 mg

AUTHOR: Adam and Joanne Gallagher



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