Flavorful Classic Pumpkin Pie from Scratch Homemade Recipe (2024)
Recipes
ByCrystal @ Surviving a Teacher's Salary
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Since I had so many wonderful pumpkins from my garden this year I decided to make my pumpkin pie recipe from scratch (except for the crust because I ran out of time!). I absolutely adore the recipe from Carpe Season so decided to try my own version of that recipe.
I typically make about 7-8 pies at a time so you can just adjust your recipe as needed depending on how many pies you are going to make. If you’re like me and you make a large amount of pies every year to freeze I highly recommend purchasing pie pans in bulkas it will save you a TON of money in the long run.These pies freeze PERFECTLY too!
See how to bake oven roast pumpkin seeds here!
Although I made a huge amount of pumpkin pies I am actually only going to give you the recipe for 1 pie since that’s what normal people make. Making pies (and freezing them for later) is a great way to offer gifts throughout the year to friends, family, and co-workers!
It REALLY comes in handy around the holidays when you could use a little less time in the kitchen!
1/2 Tbsp. nutmeg (I add 1 Tbsp. but it’s a very strong nutmeg taste)
1 tsp. cinnamon, ground
1 cup brown sugar, packed
1/4 tsp. ground ginger
1/8 tsp. salt
evaporated milk (1/4 c. & 1/8 c.)
pie crust (pre-made or fresh)
Pie tin
Directions:
1.First I start by cutting my pumpkin in half horizontally, scooping out all of the seeds and stringy material (save the seeds to bake for later!) and then place each half flesh side down onto a baking pan lined with nonstick aluminum foil.
2. I actually rubbed a little bit of sunflower oil around the edges of the pumpkin so that it would be less likely to still to the baking pan. Bake at 325* for 1 hour, flesh of pumpkin will be soft and tender. The pumpkin will literally fall apart as you are removing it from the pan so be careful not to burn yourself!
3. Scoop out the fleshy part of the pumpkin and puree it. (I used my food processor but you can use a mixer if you need.)
4. In a large mixing bowl add 2 cups of your pumpkin puree, brown sugar, salt, nutmeg, cinnamon, ginger and eggs and mix well. Beat in milk. Don’t worry – your filling will look incredibly runny (almost like water) – once it cooks and cools it will set!
5. Bake your pie at 325* for 60 minutes. Then cool and serve or freeze! Don’t forget to sprinkle your granulated sugar and cinnamon all over the top of the pie before serving!
If I’m making freezer pies and I’m short on time/energy I always purchase pre-made pie crusts in aluminum tins so that I can give away my pies as a gift without needing to get the dishes back. Although it’s MUCHcheaper (and tastier) to make your own dough and purchase pie tins in bulk. Otherwise simple glass Pyrex pie dishes will work great.
If I’m warming my pie up straight from the freezer I slip this pie shield over the edges so the crust doesn’t burn, pop it in the oven at 250* for about 40 minutes or so, then carefully place the pie into our Pyrex portable pie carrier before we head out the door!
How to Make Pumpkin Puree:
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Classic Pumpkin Pie from Scratch Recipe
This classic pumpkin pie recipe is made from scratch (fresh pumpkins!) although you can alter what you need from canned pumpkin. It packs a powerful and tasty flavor so cut down the nutmeg if you want a more bland taste!
1/2Tbsp.nutmegI add 1 Tbsp. but it’s a very strong nutmeg taste
1tsp.cinnamonground
1cupbrown sugarpacked
1/4tsp.ground ginger
1/8tsp.salt
evaporated milk1/4 c. & 1/8 c.
pie crustpre-made or fresh
Pie tin
Instructions
Fresh Pie Pumpkin Puree Prep:
1. Cut your pie pumpkin in half horizontally, scooping out all of the seeds and stringy material (save the seeds to bake for later!)
2. Place each half flesh side down onto a baking pan lined with nonstick aluminum foil. I actually rubbed a little bit of sunflower oil around the edges of the pumpkin so that it would be less likely to still to the baking pan.
3. Bake at 325* for 1 hour, flesh of pumpkin will be soft and tender. The pumpkin will literally fall apart as you are removing it from the pan so be careful not to burn yourself!
4. Scoop out the fleshy part of the pumpkin and puree it. (I used my food processor but you can use a mixer if you need.)
Pumpkin Pie Directions:
1. In a large mixing bowl add 2 cups of your pumpkin puree, brown sugar, salt, nutmeg, cinnamon, ginger and eggs and mix well.
2.Beat in milk. Don’t worry – your filling will look incredibly runny (almost like water) – once it cooks and cools it will set!
3.Bake your pie at 325* for 60 minutes. Then cool and serve or freeze! Don’t forget to sprinkle your granulated sugar and cinnamon all over the top of the pie before serving!
Recipe Notes
TIP: If I’m making freezer pies and I’m short on time/energy I always purchase pre-made pie crusts in aluminum tins so that I can give away my pies as a gift without needing to get the dishes back. Although it’s MUCHcheaper (and tastier) to make your own dough and purchase pie tins in bulk.
Otherwise these simple glass Pyrex pie dishes will work great. If I’m warming my pie up straight from the freezer I slip this pie shield over the edges so the crust doesn’t burn, pop it in the oven at 250* for about 40 minutes or so, then carefully place the pie into our Pyrex portable pie carrier before we head out the door!
Seasoning canned pumpkin purée with spices is a surefire way to improve the flavor. But don't stop at a teaspoon of cinnamon powder or a dash of nutmeg there. To really take advantage of spices' power, you've got to let them infuse into the veggie mash.
Now if your pie tends to come out bland, you may not be letting your spices hit their full potential. Joy Wilson of Joy the Baker suggests, "To get the most festive flavor out of the spices in your pumpkin pie, bloom the spices with the pumpkin puree in a small saucepan before incorporating into the filling.
The pie is generally flavored with pumpkin pie spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.
But if you sigh in disappointment when your first bite reveals a bottom crust that's pale and pasty rather than golden brown, try this: Prebake your crust before adding the pumpkin pie filling. Contrary to what you might think, baking the crust again once you've added its filling won't cause it to burn or toughen up.
The sugar pie pumpkin, also known as sugar pumpkin, is a small pumpkin that is prized for its sweet and smooth flesh. This variety is specifically cultivated for its culinary uses, making it the go-to choice for homemade pumpkin pies, custards, and other delectable treats.
Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as a flavoring for pumpkin pie, but does not include pumpkin as an ingredient. Pumpkin pie spice is similar to the British and Commonwealth mixed spice.
During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.
As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.
Either milk can be used to add rich, creamy body to your pie. Both have had around 60% of their water removed, but sweetened condensed milk is thicker and (obviously) much sweeter.
When shopping for pumpkins, look for the ones usually generically labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.
Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.
If you'd rather have flaky layers, par-bake the crust and let it cool before adding the filling. But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for.
Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.
Homemade pumpkin pie is safe in the fridge for two to four days, and you should refrigerate the pumpkin pie promptly after it cools. Place your pie in a sealed container or loosely wrap it in plastic wrap or foil to refrigerate. You can also bake your pumpkin pie weeks ahead of time and freeze it.
dice it up and add it to couscous, rice, or pasta sauce (a cream-based sauce with paprika and garlic is nice, maybe sauteed sliced onions, spinach, bacon, chicken)
make some pumpkin pie spice and use it and the pumpkin for baking: cupcakes, brownies, whatever.
To complement pumpkin with sweet flavor pairings, consider using spices like nutmeg, cinnamon, allspice and vanilla, or sweet ingredients like chocolate, maple, honey, cranberries or brown sugar. Create savory dishes by pairing pumpkin with spices like chilies, cajun, cayenne or pepper.
But the best reason to make homemade pumpkin puree is that it tastes so, so much better than canned! It's thicker, fresher, and sweeter tasting than canned. I used homemade pumpkin puree when baking pumpkin bread this weekend.
Why does my pumpkin bread taste bland? Make sure to follow the recipe exactly. That means—don't leave out the salt, don't cut the amount of sugar, and use the specified amount of cinnamon. This is important because flour is what I like to call a “flavor thief”— it sucks the flavor out of ingredients.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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