In this article, we will give information about how to make a Pumpkin Pie Recipe. So read this article till the end to know about the easy Pumpkin Pie Recipe.
Pumpkin pie is a classic dessert that is perfect for the fall season and holidays like Thanksgiving. This pie is made from a smooth and creamy pumpkin filling that is baked in a flaky pie crust. The filling is made by combining pumpkin puree with eggs, sugar, spices like cinnamon, nutmeg, and ginger, and evaporated milk or heavy cream.
The pie crust can be made from scratch or purchased pre-made, and it’s important to ensure that it is baked properly to avoid a soggy bottom. Once the pie is baked, it can be served warm or chilled, and is often topped with whipped cream for an extra decadent touch.
Pumpkin pie is a classic dessert that is sure to impress your guests and satisfy your sweet tooth. It’s a great way to celebrate the flavors of fall and can be enjoyed throughout the holiday season.
What is pumpkin pie?
Pumpkin pie is a traditional dessert that is typically made with a spiced pumpkin custard filling baked in a pastry crust. The filling is usually made with canned pumpkin puree, eggs, cream or milk, sugar, and a blend of spices such as cinnamon, ginger, nutmeg, and cloves. The mixture is poured into a prepared pie crust and baked until the filling is set and the crust is golden brown. Pumpkin Pie Recipe is often served during the fall and winter months, especially during the Thanksgiving and Christmas holidays in the United States and Canada.
How to make Pumpkin Pie Recipe
Here’s what we love about this recipe: This pie is incredibly approachable, even for novice bakers. Of course, you can add to the steps below by making your own pie crust, blind baking your crust, etc., but the whole process can really be boiled down to three simple steps.
- 1 cup (120 g) fresh cranberries*
- 2 cups (400 g) granulated sugar, divided
- 1 cup (240 ml) water
- Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- one 15 oz can (about 2 cups; 450 g) pumpkin puree*
- 3 large eggs
- 1 and 1/4 cups (250 g) packed light or dark brown sugar
- 1 Tablespoon (8 g) cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground or freshly grated nutmeg*
- 1/8 teaspoon ground cloves*
- 1/8 teaspoon fresh ground black pepper
- 1 cup (240 ml) heavy cream
- 1/4 cup (60 ml) milk (I use 1% – any is fine)
- If garnishing with candied cranberries, prepare them first: Place cranberries in a large bowl; Cancel. In a medium saucepan, bring 1 cup sugar and water to a boil and whisk until sugar dissolves. Take the pan off the heat and let it cool for 5 minutes. Pour sugar syrup over cranberries and mix. Let cranberries stand at room temperature or in the refrigerator for 6 hours or overnight (ideally). After this much time you will see that the syrup has become very thick. Remove cranberries from syrup and top with 1 cup sugar. Toss the cranberries, coating them all over. Put the candied cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry at room temperature or in the refrigerator for at least 2 hours. You’ll have extra, but they’re great for eating or for garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
- Make Pie Crust through Step 5 according to my instructions and video tutorial in My Pie Crust Recipe. Or use your favorite pie dough or store-bought.
- Preheat oven to 375°F (190°C).
- Roll out the cold pie crust: Remove 1 disk of pie dough from the refrigerator. On a lightly floured work surface, roll dough into a 12-inch circle. Be sure to turn the dough about a quarter turn after every few rolls. Carefully place dough into 9-inch deep-dish pie dish. Tuck it down with your fingers, making sure it’s pressed tightly into the pie dish. Fold any dough back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flatten the edges with your fingers. Lightly brush the edges with the egg wash mixture.
- At-Bake Crust: Line a pie crust with parchment paper. It is helpful to crisp up the parchment paper so that you can easily shape it into a crust. Fill with pie weights or dried beans. (Note that you’ll need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Bake crust for 10 minutes. Carefully remove the parchment paper/pie weight. Pierce bottom of crust with a fork to create steam vents and return to oven (without weights) for 7-8 minutes or until bottom is *just* beginning to brown. (Review our How to Bake a Pie Crust page if you need extra help with this cross-baking step.)
- Make the Pumpkin Pie Filling: Whisk together pumpkin, 3 eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Whisk vigorously until everything is combined.
- Pour pumpkin pie into hot crust. Fill the crust only 3/4 of the way up. (If using a deep-dish pie dish as directed, you should have only a little left over. Use the extra to make mini pies with the leftover pie dough scraps, if you like.) Bake the pie until Bake until the center is almost set, about 55 -60 minutes give or take. A little bit in the center will wobble – that’s okay. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to keep the edges from getting too brown. Check doneness at minute 50, and then 55, and then 60, etc.
- Once done, transfer pie to a wire rack and let cool completely for at least 3 hours before garnishing and serving.
- Garnish with candied cranberries and pie crust leaves (see Note). You’ll definitely have leftover cranberries…they’re delicious for snacking. Serve pie with whipped cream, if desired.
- Cover the leftovers tightly and keep them in the fridge for up to 5 days.
- Make Ahead and Freezing Instructions: Pumpkin pie freezes well for up to 3 months. Keep in the fridge overnight before serving. Pie crust dough freezes well for up to 3 months. Thaw in refrigerator overnight before using. If you’re garnishing your pie with candied cranberries, start them the night before. You’ll also start the pie crust the night before (the dough needs at least 2 hours to chill; overnight is best). The filling can also be made the night before. Actually, I like it. This gives the flavors of the spices, pumpkin, and brown sugar a chance to infuse and blend. It’s amazing. Cover and refrigerate overnight. No need to bring to room temperature before baking.
SPECIAL EQUIPMENT (affiliate link):
- Mixing Bowl Set, Pastry Blender, Rolling Pin, Pie Weight (You’ll Need 2 Pack), Pastry Brush, Pie Crust Baking Shield, Fall Cookie Cutters, and Silpat Baking Mat
- Cranberries: Use fresh cranberries, not frozen. The sugar syrup doesn’t evenly coat the frozen berries, leaving you with ugly and some very plain cranberries.
- Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. I use and recommend the Libby’s brand. If using fresh pumpkin puree, pat it lightly before adding to remove some of the moisture. Bake time may be longer.
- Spices: You can use 1 teaspoon of pumpkin pie spice instead of ground ginger, nutmeg, cloves, and black pepper. Still, add 1 and 1/2 teaspoon cinnamon.
- Pie Crust: Whether you’re using a homemade crust or a store-bought crust, pre-bake the crust. (Step 5.) You can use a graham cracker crust if you prefer, but the slices may come out a little soggy. Pre-bake for 10 minutes as with regular pie crust in this recipe. No need to use pie weights if using cookie crust.
- Pie Crust Leaves: On a floured work surface, roll out one of the chilled dough balls (keep the other in the fridge). Roll out into any shape you really want (doesn’t matter) and to a thickness of 1/8 inch. Using leaf cookie cutter, cut into shapes. Lightly brush each with the beaten egg + milk mixture. If desired, cut the leaf veins into the leaves using a sharp knife. Place on a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating the pie.
- Mini Pumpkin Pie: Several people have asked about the mini version. Here are my mini pumpkin pies. They’re so easy – no blind baking the crust!
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 64mg
- Sodium: 352mg
- Total Carbohydrate: 31g
- Dietary Fiber: 3g
- Total Sugars: 18g
- Protein: 6g
- Calcium: 21mg
- Iron: 1mg
- Potassium: 35mg
Also Read More Recipe: pancake-mix-recipe