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PUMPKIN PIE RECIPE FROM SCRATCH HOW TO

Reduce oven temperature to 375☏ (190☌): The filling needs to bake at a slightly lower temperature so that it doesn’t burn or crack.

Once the crust is partially baked, it’s time to mix together the filling. You can also watch me do this step in the video below right above the recipe.

PUMPKIN PIE RECIPE FROM SCRATCH HOW TO

If you need more detailed instructions on blind baking a pie crust, I have a full step-by-step tutorial for how to blind bake a pie crust here.

Cool slightly while you make the filling.Bake for another 5 minutes at 400☏: This will allow the bottom of the crust to bake a little more.Remove the pie weights: Lift up the parchment paper with your pie weights and remove them from the pie crust.Line the dough with parchment paper & fill with pie weights: I just use dried beans for my pie weights.Prick the bottom of the crust with a fork: This will help prevent the bottom from bubbling up when you remove the pie weights later.It will also ensure that the butter and shortening in your pie dough are cold, which makes for a flakier pie crust. Chill the crust: This gives the dough time to relax, which makes it less likely to shrink.Fit the crust into the dish and decorate the edges: Make sure to be gentle with the dough during this process and don’t stretch it (which can cause the crust to shrink).This recipe makes quite a bit of filling too, so be sure to use a pie dish that’s at least 1 and 1/2 inches deep. Transfer the crust to your pie dish: You can do this several ways, but I find that rolling it up over my rolling pin, then unrolling it over the dish is easiest.You want the pie crust to be a little bigger than your dish, so you have enough to fit it into the dish and decorate the edges. Roll out the pie crust: I typically roll mine out to about 12-inches in diameter.

While this isn’t necessary for every pie, I highly recommend doing it for this recipe because it ensures that the bottom of your crust stays crisp. Here’s a quick breakdown on how to blind bake your crust: If you’re not familiar with this term, it simply means to bake the pie crust for a little while on it’s own before adding the filling. To make this pie, you want to start by blind baking your pie crust. Evaporated milk is richer than regular milk and makes for a creamier pie! Evaporated milk: Not to be confused with sweetened condensed milk, which is much thicker and sweeter.The only ingredient on the back of the can of pumpkin puree will just be pumpkin. Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which is already sweetened and has spices added to it.If you forget to set them out ahead of time, just place them in a bowl of warm water for 5 to 10 minutes. I recommend lightly beating the eggs first to ensure that they mix together better with the other wet ingredients.

Eggs: Helps bind the filling together and creates a custard-like consistency.

There’s also a pinch of salt in the filling to enhance the pumpkin flavor.

Spices: I use a blend of ground cinnamon, nutmeg, cloves, and ginger.

All-purpose flour: There’s just one tablespoon of flour in the filling to help thicken it and ensure that the pie sets up properly.

I used light brown sugar, but dark brown sugar works great too.

Brown sugar: Sweetens the pumpkin pie filling and also adds flavor.

Pie crust: I like to use my favorite pie crust recipe to make this pie, but a store-bought crust works as well.

Here’s an overview of what you’ll be using to make this recipe: This pumpkin pie recipe requires minimal ingredients, so it’s important that you use the right ones. The pumpkin pie filling is as simple as whisking the ingredients together and pouring it into a partially-baked pie shell.īecause pumpkin pie has to be stored in the fridge, it’s a great make-ahead dessert that everyone will love! If you don’t make many pies, then this is a good one to have tucked up your sleeve for the holidays. Today I’ll be sharing my absolute favorite traditional pumpkin pie recipe that’s made 100% from scratch. Okay, pumpkin pie topped with a huge dollop of whipped cream. If there’s one thing I look forward to at Thanksgiving, it’s the pumpkin pie. This easy pumpkin pie recipe is made completely from scratch and is a great make-ahead dessert for the holidays!