Easy Homemade Pumpkin Pie Recipe
This foolproof Pumpkin Pie recipe features a perfectly golden crust filled with a rich, creamy pumpkin filling that’s spiced just right. It’s a classic American dessert that’s sure to delight with every bite, featuring a smooth texture that melts in your mouth and warming spices that evoke cozy fall flavors.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 (9-inch) homemade pie crust or store-bought
Filling
- ¾ cup packed light brown sugar (165g)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15-ounce/425g) can pumpkin puree
- 1 (12-ounce/354ml) can evaporated milk
- 3 large eggs, room temperature
Instructions
- Prepare the Pie Crust: If using homemade pie crust, roll it out into a 14-inch circle. Line a 9-inch pie dish with the dough, crimp the edges, and chill until ready. For an extra crispy shell, blind-bake the crust as detailed in the notes.
- Preheat Oven: Position a rack in the bottom third of the oven and preheat to 400°F (205°C).
- Mix Filling: In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add pumpkin puree, evaporated milk, and eggs, whisking until the mixture is smooth and fully combined.
- Fill Pie Shell: Pour the filling into the prepared pie shell. Optionally, brush the crust edges with egg wash for a golden finish.
- Bake Initially: Bake the pie at 400°F for 15 minutes to set the crust and start the filling.
- Lower Temperature and Continue Baking: Reduce oven temperature to 350°F (175°C) and bake for an additional 40 minutes or until the filling puffs slightly and jiggles gently when shaken.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. You may cover and refrigerate it for up to 2 days before serving.
Notes
- For a crispier crust, blind-bake the homemade pie dough: roll to 14-inch circle, line a 9-inch deep-dish pie pan, crimp edges, and freeze for 20 minutes. Line with parchment and pie weights, bake at 425°F for 15 minutes, remove weights and parchment before adding filling.
- Decorate the pie with cut-out pie dough leaves brushed with egg wash and baked separately at 400°F for 10-15 minutes until golden and crispy, then place on cooled pie.
- Optional toppings include sugared cranberries or homemade whipped cream for added flavor and presentation.
- An alternative filling method involves warming pumpkin and spices on stovetop, warming heavy cream separately, and combining with beaten eggs before baking.
Find it online: https://marthatasty.com/easy-homemade-pumpkin-pie-recipe/
