Homemade Pumpkin Pie
As autumn leaves paint the landscape in warm hues, it’s time to embrace the essence of the season with a time-honored classic – Homemade Pumpkin Pie. Be sure to check out our step-by-step video of how to make the pie crust and filling, uncovering tips and sharing the secrets to creating a pumpkin pie that’s not only delicious but also a celebration of fall’s bounty.
Crafting the perfect pumpkin pie is about balancing flavors. Create a custom spice blend with cinnamon, ginger, nutmeg, and cloves. Adjust the ratios to suit your palate – a bit more cinnamon for warmth, a hint of nutmeg for depth, and ginger and cloves for that zesty kick. Your spice blend is the aromatic symphony that will dance on taste buds.
Whipped Cream: The Crown Jewel:
No pumpkin pie is complete without a dollop of freshly whipped cream. Beat heavy cream with a touch of sugar and vanilla until soft peaks form. This ethereal cloud of sweetness is the crowning glory that takes your pumpkin pie experience to new heights.
By following these tips, you’ll ensure your homemade pumpkin pie is a culinary masterpiece, from the first mix of spices to the last delicious bite.
How to make Pumpkin Pie from scratch:
Pie Crust: Break one egg into a cup and beat until fluffy. Add vinegar and enough water to fill the one cup measuring cup.
Add Crisco and flour into a large bowl and cut shortening into flour until it forms pea size particles.
Then add liquid to flour mixture and stir until blended and pie dough forms into a ball.
Roll out on a floured surface until 1/2″ thick and place into pie dish.
Combine: Beat the eggs and sugar together, until fluffy. Add vanilla and combine with the sugar and eggs. Then add pumpkin and spices, stir until blended.
Add Milk: Slowly add milk to the pumpkin mixture and whisk until smooth and creamy.
Bake: Pour into pie crust and bake at 425 degrees F for 20 minutes, to set the crust, then reduce temperature to 350 and bake for 80 minutes, until set. Remember this is a deep-dish pie, so the baking time is double, but you will need to watch the edges of your crust and cover with foil, so they don’t burn.
Link to the green dish I baked this pie in: https://goto.target.com/1rOomd
More Pie Recipes:
Storage Tips for Pumpkin Pie:
- Room Temperature: Store pumpkin pie at room temperature for up to two hours after baking.
- Refrigeration: To prolong freshness, refrigerate leftover pie. Cover with plastic wrap or foil to prevent it from drying out or absorbing odors.
- Freezing: Pumpkin pie freezes well. Wrap tightly in plastic wrap or aluminum foil, or place in an airtight container. Freeze for up to two months.
- Thawing: Thaw frozen pie in the refrigerator for several hours or overnight. Avoid microwaving, as it can create uneven texture.
Homemade Pumpkin Pie
The best homemade deep dish pumpkin pie you will ever make. Crust made form scratch and sweet cinnamon vanilla pumpkin filling.
Ingredients
Pie crust
- 1 egg
- Water
- 5 cups flour
- 1 Tbsp. white Vinegar
- 2 cup shortening
Pumpkin pie filling
- 2 cans Libby's Pumpkin
- 2 cups Milk
- 2 tsp cinnamon
- 1 Tbsp Vanilla extract
- 1 tsp salt
- 2 cups sugar
- 4 eggs
Instructions
- Break one egg into a cup and beat until fluffy. Add vinegar and enough water to fill the one cup measuring cup.
- Add Crisco and flour into a large bowl and cut shortening into flour until it forms pea size particles.
- Then add liquid to flour mixture and stir until blended and pie dough forms into a ball.
- Roll out on a floured surface until 1/2" thick and place into pie dish.
- Beat the eggs and sugar together, until fluffy. Add vanilla and combine with the sugar and eggs. Then add pumpkin and spices, stir until blended.
- Slowly add milk to the pumpkin mixture and whisk until smooth and creamy.
- Pour into pie crust and bake at 425 degrees F for 20 minutes, to set the crust, then reduce temperature to 350 and bake for 80 minutes, until set. Remember this is a deep-dish pie, so the baking time is double, but you will need to watch the edges of your crust and cover with foil, so they don't burn.
