Pumpkin Pie is a popular dish to make during Thanksgiving or around the holidays in the United States.
Pumpkin pie tastes like a sweeter pie with pumpkin filling and can be eaten for dessert. Pumpkin pie is usually filled with mashed pumpkin or ground pumpkin for the filling.
Pumpkin pie can be baked in a pie crust or made into a casserole, so it’s easier to prepare for a large family or for serving at events such as parties or barbecues.
Regardless of its appearance, many people enjoy pumpkin pie, and it’s easy to make at home.
- 1 Simply Recipes Pumpkin Pie
- 2 The BEST PUMPKIN PIE RECIPE I’ve Ever Made | Thanksgiving Dessert
- 3 Should You Prebake A Pie Crust For Pumpkin Pie?
- 4 Why Does Pumpkin Pie Use Evaporated Milk?
- 5 How Do You Make Martha Stewart Pumpkin Pie From Scratch?
- 6 Should You Blind Bake Crust For Pumpkin Pie?
- 7 Nutrition Facts Per Serving Pumpkin Pie:
- 8 Can Pumpkin Pie Be Frozen?
- 9 Conclusion
Simply Recipes Pumpkin Pie
Prepare Time: 20 minutes
Cook Time: 1 hour
Yield: 10 servings
- 1 pie crust disk (half of our pie crust recipe)
- 1 egg white to brush inside the hot crust
- 15 oz pumpkin puree, room temperature
- 1 large egg, plus 3 egg yolks
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 12 oz evaporated milk, room temperature
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract – flavor
The BEST PUMPKIN PIE RECIPE I’ve Ever Made | Thanksgiving Dessert
Step 1: Prepare the pie crust disk, a large bowl of ice water, and 2 pie plates.
Step 2: Preheat oven to 450 degrees F. If you are using a frozen pie shell, let it thaw at room temperature for 10 minutes before brushing it with egg white and parbaking. Lightly brush the inside of the unbaked pie crust with egg white and sprinkle evenly with sugar (to form a base for the custard filling). Bake 6 to 8 minutes or until golden brown. Let cool completely before filling. Reduce oven temperature to 350 degrees F.
Step 3: Combine the pumpkin puree, brown sugar, and granulated sugar in a food processor. Blend until smooth. Add the spices, salt, vanilla, and egg yolks, and pulse until combined.
Step 4: Transfer custard to a large bowl. Mix in milk until well blended. For an extra smooth filling, you can strain it through a sieve or strainer before pouring it into the pie shell (I did not do this). Pour the pumpkin pie filling into the hot pie shell and set aside.
Step 5: Prepare to make the top crust by rolling out another half of our pie dough recipe and cutting out an additional 10″ round for the top of your pumpkin pie. Roll the top dough into a circle large enough to cover the pie dish. Brush the edge of the top crust with egg white, then crimp the edges well to seal. Place in freezer 10 minutes before baking to allow edges to get slightly crisp.
Step 6: Bake on the middle rack at 350 degrees F for 15 minutes or until the crust begins to brown slightly. Lower temperature to 325 degrees F and continue baking until golden brown and set, 30-35 minutes longer
Step 7: Let cool completely on a wire rack before removing the sides of your pie. Top with whipped cream or ice cream if desired.
Should You Prebake A Pie Crust For Pumpkin Pie?
You will notice when making a pumpkin pie that the crust has a crumbly texture. Sometimes this is desirable in pies such as chocolate or fruit pies, but it can be a bit annoying for many people.
Usually, the crumbly texture of this pie crust means you need to prebake it before filling it with your filling.
Prebaking your pie crust will give you a flakier and more tender finished product.
Why Does Pumpkin Pie Use Evaporated Milk?
For many recipes, it is traditional to use regular milk in the recipe. However, evaporated milk is used quite often with pumpkin and other custard pies.
Evaporated milk is basically concentrated milk that has had 60% of its water removed from it. The result is a thick and rich product that has a very creamy texture that works well for baked desserts.
It also has a great shelf life and can be stored for several years after opening if you keep it in a container in the refrigerator.
How Do You Make Martha Stewart Pumpkin Pie From Scratch?
We all know that when someone tells you they will make you something, they probably won’t have the time or energy to do it.
Sometimes, you really do want to learn how to make your favorite meal or dessert from scratch. Well, these days, you can start with a little preparation ahead of time.
Here are the steps:
- Heat oven to 350 degrees F.
- Grease a 9-inch pie dish with butter and set aside.
- Mix flour, salt, baking powder, and sugar in a large bowl. Make sure all of them are mixed together well.
- Then add your butter and whisk thoroughly with your mixer at medium speed until blended into the flour mixture. Continue adding the milk all at once until it is incorporated.
- Add vanilla extract, extracts, and food coloring if desired and mix until smooth. The batter will be thick at this point.
- Pour the batter into your prepared pie dish and bake for 20 minutes.
- While the pie is still hot, add your pumpkin filling and spread it evenly across the surface of the prepared crust.
- Return to the oven and continue baking for an additional 20 – 25 minutes or until a wooden toothpick comes out clean when inserted into the center of the pie.
- Use a spatula or spoon to make sure that you get all of the pie filling, especially around corners near the edges of your pie dish.
- Once done, remove from oven and cool on a wire rack for about 2 hours before serving.
Should You Blind Bake Crust For Pumpkin Pie?
When making a pie crust from scratch, it is important to have a stable and flaky crust. While many people will use prebaked pie shells for this recipe, there are times when you really want to give your crust the best possible chance of browning in the oven instead of browning at the edge of your pie dish.
Blind baking your crust is one way to help ensure that you have a light, sturdy and flaky pie crust that doesn’t crack or break apart.
Blind baking means that you fill your prepared bottom crust before adding the filling and then proceed with baking as usual once filled.
Nutrition Facts Per Serving Pumpkin Pie:
- Calories: 330
- Carbohydrates: 40 g
- Protein: 2 g
- Fat: 17 g
- Saturated Fat: 5 g
- Cholesterol: 43 mg
- Sodium: 375 mg
- Potassium: 143 mg
Can Pumpkin Pie Be Frozen?
Once you have your perfectly baked pumpkin pie, why not give yourself a second serving that night or freeze the leftovers for later in the week?
You can easily freeze homemade pumpkin pie filling by pouring it into a freezer-safe container and placing it in your freezer.
Custards, such as pumpkin or custard pies, are best frozen if they are completely cooled before being placed in a container. We recommend placing it in the refrigerator overnight to thaw and then cooking it as usual.
If you want to prepare it earlier in advance, place it on a covered plate on your countertop for several hours before heating it in the microwave or oven.
If you want to freeze the crust, place it in a freezer bag and place it on a plate in your freezer.
There are many ways to make a pumpkin pie, but this recipe is simple but totally delicious. If you want to add some extra excitement to your next pumpkin pie, why not use a personal-sized pie iron?
The cast iron skillet is a wonderful way to cook and bake pies in your home kitchen. While the initial investment may seem expensive for an iron that can only be used for cooking, the results of using this item will prove its worth in the long run.
In addition, you can use your skillet for other cooking tasks as well as many other dishes in your kitchen, such as sauteing vegetables or even making pancakes.