Are you craving a taste of home? Something warm, comforting, and utterly delicious? Then look no further than Grandma's Pumpkin Pie! This isn't just any pumpkin pie; it's a recipe passed down through generations, a testament to simple ingredients and masterful baking. It's the perfect blend of sweet and spicy, creamy and comforting, making it ideal for Thanksgiving, autumn gatherings, or any day you need a little extra happiness on your plate. This recipe is designed for easy homemade cooking, perfect for both beginners and seasoned bakers seeking a classic, delicious dish. Let's get started on this quick dinner idea that’s healthy and satisfying!
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into cubes
- ¼ cup ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent shrinkage.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. You can pre-bake the crust for 10-12 minutes at 375°F (190°C) or bake it blind with pie weights for a crispier crust.
Making the Filling:
- Whisk together ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour into crust: Pour the pumpkin filling into the prepared pie crust.
- Bake: Bake in a preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean. If the crust starts browning too quickly, cover the edges with aluminum foil.
Cooling and Serving:
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. This step is crucial for best results!
- Serve and enjoy: Once cooled, slice and serve your delicious Grandma's Pumpkin Pie! A dollop of whipped cream is the perfect finishing touch.
Tips for the Best Pumpkin Pie:
- Use good quality pumpkin puree: This significantly impacts the flavor of your pie.
- Don't overmix the filling: Overmixing can incorporate too much air, leading to a less smooth texture.
- Check for doneness: Use a knife or toothpick to ensure the pie is fully baked before removing it from the oven.
- Let it cool completely: This is essential for the filling to set properly and prevent a runny pie.
Variations:
- Spiced Pumpkin Pie: Add a pinch of cardamom or allspice for an extra layer of warmth.
- Cream Cheese Pumpkin Pie: Swirl in a layer of cream cheese filling for an extra decadent treat.
- Mini Pumpkin Pies: Bake the filling in muffin tins for individual servings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: Approximately 18g
- Carbohydrates: Approximately 45g
- Protein: Approximately 5g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Grandma's Pumpkin Pie recipe is a guaranteed crowd-pleaser, perfect for any occasion. Enjoy the delicious, homemade taste and the heartwarming tradition it represents. Happy baking!