Homemade Pumpkin Pie from Scratch
There’s nothing like the smell of Homemade Pumpkin Pie from Scratch baking in the oven. This recipe is easy to follow and results in a delicious, classic pumpkin pie. It’s the perfect dessert to enjoy after a hearty Thanksgiving dinner. Plus, it’s pretty darn easy to make from scratch.
Pumpkin Spice Recipes are all the rage this time of year. Whether you’re looking for a pumpkin spice latte, a pumpkin spice cake, or even a pumpkin spice smoothie, there’s sure to be a recipe out there that’ll satisfy your cravings. And what’s not to love about pumpkin spice? The warm, earthy spices of cinnamon, nutmeg, and cloves pair perfectly with the sweet, rich flavor of pumpkin, making for a delicious treat that’s perfect for fall.
Ingredients Needed for this Recipe
Here’s what you need for this amazing pie!
- Pie Pumpkin- Pie pumpkins, also known as sugar or sweet pumpkins, are small, round, and have a thick flesh. They are much sweeter and richer tasting than other types of pumpkins, making them ideal for baking. The lower water content in Pie pumpkins also means that your pie will be less likely to become watery.
- Whipping Cream– Whipping cream helps to create a smooth and creamy texture. Also the sweetness of whipping cream helps to balance the natural earthiness of pumpkin puree.
- Butter– Butter helps to create a smooth texture in the filling and adds flavor and richness to the pie.
- Eggs– Eggs are one of the key ingredients in pumpkin pie. While some recipes call for using only the egg whites, the yolks are actually what help to give the pie its characteristic custard-like texture. Eggs also play an important role in binding the other ingredients together, helping to create a cohesive filling.
- Nutmeg– Nutmeg has a warm, slightly sweet flavor and is often used in baking. Nutmeg is also a popular ingredient in pumpkin pie. Many people believe that it compliments the flavors of cinnamon and ginger, two other common spices in pumpkin pie.
- Cinnamon– Cinnamon is derived from the inner bark of evergreen trees, and it has a warm, sweet aroma. This sweetness helps to offset the natural bitterness of pumpkin, while the warm spice notes add depth and complexity to the flavor.
- Vanilla– Vanilla has a warm, sweet flavor that compliments the spices often used in pumpkin pies, such as cinnamon and nutmeg. Vanilla also has a rich and creamy texture that helps to balance out the sweetness of the pumpkin filling.
- Brown Sugar–The natural molasses in brown sugar gives it a deep, rich flavor that complements the sweetness of pumpkin perfectly. Brown sugar also has a higher moisture content than white sugar, which helps to keep the filling of the pie moist and prevent it from becoming overly dry.
- Salt– A little bit of salt helps to bring out the sweetness of the pumpkin, and it also balances the flavors of the other ingredients. Salt is also important for creating a smooth, creamy texture in pumpkin pie.
- Pie Crust– If you’re going for a traditional flaky Pie Crust, make sure to blind bake it before adding the filling. This will help to prevent the crust from getting soggy. For a graham cracker crust, be sure to use quality crackers and add plenty of butter (or margarine) to bind the crumbs together.
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Can You Use Regular Pumpkins to Make Pie?
While you can technically use any type of pumpkin to make pumpkin pie, there are some varieties that are better suited for the task. Field pumpkins, also known as “pie” or “sugar” pumpkins, are smaller and have a sweeter, more intense flavor than their larger cousins. They’re also less watery, so they’ll cook down into a thick, creamy filling that’s perfect for pumpkin pies.
If you can’t find field pumpkins, look for sweet pumpkin varieties like Fairytale, Kabocha, or Hokkaido. Avoid using jack-o-lantern pumpkins, as they’re bred for size and appearance rather than flavor. With the right pumpkin, you’ll be able to bake up a delicious pumpkin pie that’s sure to please.
Should Pumpkin Pie Be Made the Night Before?
Pumpkin pie is one of the most classic and beloved holiday desserts. But what’s the best way to make it? Some people swear by making pumpkin pie the night before, saying that it allows all the flavors to meld together and results in a more flavorful pie. Others prefer to make their pumpkin pies on the day of, arguing that this prevents the crust from getting soggy.
There’s no right or wrong answer when it comes to pumpkin pie, so ultimately it comes down to personal preference. If you’re short on time, making pumpkin pie the night before can be a convenient option. But if you’re looking for a truly fresh-tasting pie, then you might want to save pumpkin pie for the day of your holiday gathering.
Should Pumpkin Pie Be Stored in the Refrigerator?
Pumpkin pie is one of the most popular pies around, especially during the holidays. But once you’ve made pumpkin pie, you might be wondering how to store it. Should pumpkin pie be stored in the refrigerator? The answer is not as simple as you might think. pumpkin pie actually doesn’t need to be stored in the fridge, as long as it’s covered and kept in a cool, dry place.
Pumpkin pie will last for 2-3 days at room temperature. However, if you want your pumpkin pie to last longer, you can store it in the fridge for up to a week. Just make sure to wrap it tightly so that it doesn’t dry out. So there you have it – pumpkin pie can be stored at room temperature or in the fridge, depending on how long you want it to last.
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You’ll Love these Other Pumpkin Spice Recipes:
- Crockpot Pumpkin Hot Chocolate
- Easy Pumpkin Bread with Cream Cheese Filling
- Oreo Pumpkin Mini Cheesecakes
- Baked Iced Pumpkin Donuts
More Amazing Pie Recipes You’ll Love to Try
Homemade Pumpkin Pie from Scratch
There's nothing like the smell of homemade pumpkin pie baking in the oven. This recipe is easy to follow and results in a delicious, classic pumpkin pie.
- 1 Pie Pumpkin
- 1/2 Cup Whipping Cream
- 1 Stick of Butter, melted
- 2 Eggs
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla
- 1 Cup Brown Sugar
- Pinch of Salt
- 1 Pie Crust
- Slice the pumpkin in half and de-seed. Use a spoon like it is a cantaloupe.
- Take the two halves and place them face down on a cookie sheet that is covered in parchment paper.
- Bake for one hour on 350°.
- When the pumpkin is done, use a spoon to scoop out the filling, just like the image below.
- Place the filling in a bowl and set it aside.
- In a bowl (or standing mixer) mix together the egg, butter, spices, vanilla, salt and sugar. Mix over medium speed until well combined.
- Then slowly add the pumpkin filling. Continue to mix on medium speed until well mixed.
- Move the speed down to low and add the whipping cream. Mix until well combined.
- Arrange the pie crust in a pie dish.
- Pour the well mixed pumpkin pie filling into the pie plate.
- Pop it in a 350° oven for 60-90 minutes or until firm.
- Let the pie cool and then slice it up.
Top it with a scoop of vanilla ice cream if you want.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 177mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 3g
Pumpkin desserts are really awesome. Thanks a lot for the recipe.
Thanks for stopping by Brasserie. If you’ve never made homemade pumpkin pie from scratch, this is one worth trying for sure! We loved it.
How many cups did the pumpkin make?
Roughly two cups. Depending on the size of your pumpkin it could be a bit more or a bit less.
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