Classic Pumpkin Pie Recipe
When it comes to homemade pies, nothing could be easier to make, than a classic pumpkin pie. Creamy and delicious this American Classic will become a family fall tradition.
Servings: 8
Calories: 327kcal
Equipment
- Deep Dish Pie Pan
Ingredients
Pumpkin Pie Filling
- ¾ cup granulated sugar
- 1½ teaspoon pumpkin pie spice more or less to taste. Or you can substitute cinnamon for pumpkin pie spice.
- ½ teaspoon salt
- 2 large eggs room temperature
- 15 oz pumpkin puree one small can not pumpkin pie
- 12 oz evaporated milk *if you use condensed sweetened milk cut back on the sugar.
Homemade Pie Crust
- 1 ¼ cup all-purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoon unsalted butter cut into small pieces - kept very cold
- 1 large egg
Instructions
Pumpkin Pie Filling
- Mix sugar, cinnamon, salt and pumpkin pie spice in a small bowl
- Beat eggs in the bowl of your stand mixer until light, pale yellow and have doubled in size. *This is my chef tip that makes the pie lighter and fluffier.
- Mix the sugar-spice mixture into the eggs by hand, just enough to combine.
- Add the pumpkin to the egg mixture and blend together until combined.
- Add the evaporated milk to the pumpkin mixture.
- Pour the pumpkin mixture into a prepared pie shell.
- Bake at 350 degrees on the center rack of a preheated oven for 40-50 minutes or until a knife inserted near the center of the pie comes out clean.
- Let the pie cool on a wire rack and refrigerate until serving.
- Top with whipped cream before serving.
Homemade Pie Crust
- You can use a premade pie crust and skip this step. The pumpkin is the star, not the crust!
- Add the flour, sugar, baking powder and salt to the bowl of a food processor.
- Pulse the dry ingredients 4 times to fully mix the ingredients.
- Add the pieces of very cold butter to the dry ingredients and pulse at one-second intervals until the butter is mixed in, forming buttery pebble size pieces.
- Add the egg to the mixture and pulse until the dough forms a ball on the blade of the food processor.
- Turn the dough out of the food processor onto a floured surface (be careful with the blade).
- Flatten the dough into a disc and wrap it with plastic wrap. Refrigerate the pie dough for 15-20 minutes before using
- When the dough has set up, roll out the pie dough to a large circle a little bigger than the outside of the pie pan (or pie plate) and refrigerate until needed.*If you prefer a crust with flaky layers, par-bake the crust and let it cool before adding the filling.
Nutrition
Calories: 327kcal | Carbohydrates: 47g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 294mg | Potassium: 303mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8695IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 2mg