Are you ready to bake up a storm this fall? Nothing says autumn quite like the warm, comforting aroma of homemade pumpkin pie filling the kitchen. This recipe will guide you through making not one, but two delicious pumpkin pies, perfect for sharing (or keeping all to yourself!). It's easier than you think to achieve that perfect creamy, spiced pumpkin pie texture, and this recipe ensures you have enough for friends, family, or a Thanksgiving feast. Let's get started on this easy recipe for a truly delicious dish!
Ingredients:
This recipe makes enough filling for two standard 9-inch pumpkin pies.
For the Crusts (you can use store-bought if preferred):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions:
Making the Pie Crusts:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step helps prevent shrinkage.
- Roll out the dough: On a lightly floured surface, roll out each disc of dough into a 12-inch circle. Carefully transfer the dough to two 9-inch pie plates. Trim and crimp the edges.
Making the Pumpkin Filling:
- Preheat oven: Preheat your oven to 425°F (220°C).
- Combine ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour into crusts: Pour the pumpkin filling evenly into the prepared pie crusts.
- Bake: Bake for 15 minutes at 425°F (220°C), 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. The filling should be set but still slightly jiggly in the center.
- Cool: Let the pies cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Pumpkin Pie:
- Use good quality pumpkin puree: This makes a big difference in the flavor of your pie.
- Don't overbake: Overbaking will result in a dry pie. Start checking for doneness around 40 minutes.
- Let the pies cool completely: This prevents the filling from becoming runny.
- For a richer flavor: Add a tablespoon of maple syrup or brown sugar to the filling.
Variations:
- Spiced Pumpkin Pie: Add a pinch of allspice or cardamom to the filling for an extra layer of warmth.
- Cream Cheese Pumpkin Pie: Swirl a layer of cream cheese filling on top of the pumpkin filling before baking for an extra decadent treat.
- Mini Pumpkin Pies: Use mini pie crusts to create individual-sized portions.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-22g Protein: Approximately 5-7g Carbohydrates: Approximately 45-55g
This recipe offers a simple approach to making a truly delightful homemade pumpkin pie. Enjoy the process and the delicious results! These easy recipes are perfect for quick dinner ideas, healthy meals, and adding homemade cooking to your repertoire, creating delicious dishes that are sure to become family favorites. This is among the best recipes for the fall season, making it ideal for your Thanksgiving celebrations.