Pumpkin Pie Perfection: Easy Homemade Recipe
Pumpkin pie, a quintessential autumn delight, captures the essence of fall with its rich, spiced filling encased in a flaky crust.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk or electric mixer
- Rolling Pin
- Pastry cutter or food processor
- Pie weights or dried beans for blind baking
- Baking sheet
Ingredients
- 1 1/2 cup pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 1/4 cup evaporated milk
- 1 unbaked pie crust store-bought or homemade
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Prepare Pie Crust:
- Roll out the pie crust and place it in the pie dish. Trim and crimp the edges.
- Blind Bake (Optional):
- To prevent a soggy crust, you can blind bake it. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake for an additional 5 minutes.
- Mix Pumpkin Filling:
- In a bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
- Add eggs and mix well.
- Gradually add evaporated milk, stirring until smooth.
- Fill Pie Crust:
- Pour the pumpkin filling into the prepared pie crust.
- Bake:
- Reduce the oven temperature to 350°F (175°C).
- Bake the pie for 50-55 minutes or until the center is set.
- Cool and Serve:
- Allow the pie to cool completely on a wire rack before serving.
Notes
- For a homemade touch, consider making your own pie crust using a blend of butter and shortening.
- Spice quantities can be adjusted to personal taste preferences.
- Serve with a dollop of whipped cream for an extra indulgent treat.