Are you ready to ditch the canned pumpkin pie filling and canned milk and create a truly amazing pumpkin pie from scratch? This recipe delivers a luxuriously smooth and intensely flavorful pumpkin pie, all without relying on those convenient but often underwhelming shortcuts. It’s surprisingly easy, perfect for beginner bakers, and offers a homemade touch that will impress everyone at your Thanksgiving table or any autumn gathering. Get ready to experience pumpkin pie like never before!
Ingredients:
This recipe yields one 9-inch pie.
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 large eggs
- 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 flour and salt.
- Cut in 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.
- Add water: Gradually add 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 chill in the refrigerator for at least 30 minutes. This prevents shrinkage during baking.
- Roll and bake: On a lightly floured surface, roll out the chilled 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 either bake it blind (pre-bake with pie weights) for 15 minutes at 375°F (190°C) or bake it along with the filling.
Making the Pumpkin Filling:
- Whisk together ingredients: In a large bowl, whisk together pumpkin puree, sugar, heavy cream, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined.
- Pour into crust: Pour the pumpkin filling into the prepared pie crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 2 hours before slicing and serving for best results.
Tips for the Best Pumpkin Pie:
- Use fresh spices: Freshly ground spices will significantly enhance the flavor of your pie.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around the 50-minute mark.
- Cool completely: Patience is key! Allowing the pie to cool completely ensures a firm, set filling.
Variations:
- Spiced Pecan Pumpkin Pie: Add ½ cup of chopped pecans to the filling for extra crunch and nutty flavor.
- Pumpkin Pie with Gingersnap Crust: Use gingersnap cookies to create a delicious and flavorful crust.
- Cream Cheese Pumpkin Pie: Swirl a layer of cream cheese filling on top of the pumpkin filling before baking for an extra decadent treat.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 12-15g
- Cholesterol: Approximately 100-120mg
- Carbohydrates: Approximately 40-45g
- Sugar: Approximately 25-30g
- Protein: Approximately 5-7g
This homemade pumpkin pie is a delicious and rewarding baking project. Enjoy the process of creating this delightful autumnal dessert, and savor every bite of this incredibly flavorful and satisfying pie. It's the perfect homemade addition to any fall celebration or a simple yet impressive dessert to share with loved ones.