It’s fall season and that means it’s time for our favorite pumpkin desserts…homemade pumpkin pie! Pumpkin pie is an easy, traditional dessert recipe to make in fall and serve at Thanksgiving. Pumpkins are native to the American continent, but the method of making pumpkin pie traces its origins back to France and England. Today it’s a classic dessert in America.
This is a classic recipe that’s rich in flavor and smooth in texture. The pie crust is easy to make, and you only need a handful of pantry ingredients for the filling. Serve with whipped cream and you’re good to go!
The best option really depends on how you bake the homemade pumpkin pie. You can use fresh pumpkin, but you must make sure that the pumpkin is “dry” enough before using it in your pie. Additionally, you will need to season it. In this recipe, you will use spices, so no additional spices are necessary.
Flour – use cake flour or all-purpose flour
Butter – use unsalted; if you’re using salted butter, omit the pinch of salt
Sugar – granulated sugar will work, but if you want a smoother filling, use castor sugar.
Pumpkin puree – homemade or canned; if you’re using pumpkin pie filling, omit the spices
Cream – use full-fat and not low fat.
Start by making the pastry. You can also make it with a pastry cutter or food processor. To prevent a soggy crust, you will need to blind bake it. Line the tine with pastry, add parchment paper, and then add baking beads. Bake for about 15 minutes.
Add the filling and bake again. Allow to cool slowly before serving.
Keep an eye on your pumpkin pie while it bakes as one of the biggest reasons for cracks is overcooking.
Your pumpkin pie is ready when the crust is golden brown and the filling is set.
For a richer pumpkin pie, you can add sweetened condensed milk to the filling.
To make Thanksgiving Day less stressful, you can make this pumpkin pie ahead of time (up to two days). Bake the pumpkin pie, allow to cool, and store it in the fridge.
Store leftovers in the fridge for up to 1 week.
Preheat oven to 230°C (450°F). Whisk together the flour and salt.
For the pastry whisk the flour with salt and add cold butter in.
Combine with your hands until fine crumbs form. Add cold water and knead for about 30 seconds or until the pastry comes together.
Make pastry into a ball, cover, and chill in the fridge for at least 30 minutes.
Meanwhile, make pumpkin filling by whisking all of the listed ingredients together.
Roll out short crust pastry and transfer it into a cake or pie pan.
Make a regular pie shell. To prevent shirking in the oven you can freeze the pie crust for about 30 minutes.
Pour pumpkin filling in and transfer into the oven.
Lower the temperature to 170°C (340°F) and bake for 50-60 minutes or until slightly jiggling in the center.
If it does happen that your pumpkin pie is left with an unsightly crack, don’t worry! Simply decorate your pumpkin pie with dollops of whipped cream!