Welcome to the season of pumpkin everything! From pumpkin spiced lattes to pumpkin pies, it’s that time of year when this festive gourd makes its grand appearance. Speaking of pumpkin pies, are you tired of the traditional pumpkin pie recipe and looking for a way to mix things up? Look no further, because we’ve got just the recipe for you! Get ready to impress your friends and family with this mouth-watering pumpkin pie recipe that will have everyone asking for seconds.
This pumpkin pie recipe is not only delicious, but it also has a twist on the traditional recipe that will have your taste buds singing with joy. This recipe uses a homemade pie crust made from scratch with only six ingredients. Trust us, once you take a bite of this flaky and buttery crust you’ll never want to go back to store-bought crusts. The pumpkin filling is also made from scratch and infused with autumnal spices that will remind you of all things cozy. The end result is a perfect balance of creamy, comforting, and flavorful goodness that will make you want to snuggle up next to the fireplace with a slice of pie in hand. So, grab your apron and let’s get started!
The Perfect Pumpkin Pie Recipe
Pumpkin pie is a classic dessert that is perfect for any fall occasion. Whether you’re preparing for a family gathering or just want to indulge in a piece of pie on a cozy evening, this pumpkin pie recipe won’t disappoint. Here is our version of the perfect pumpkin pie recipe.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cubed and chilled
- 1/4 cup vegetable shortening, cubed and chilled
- 4-5 tablespoons ice cold water
For the Filling:
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Instructions
For the Crust:
- In a mixing bowl, whisk together flour and salt. Add in the butter and vegetable shortening and use a pastry cutter or fork to combine until it becomes coarse crumbs.
- Add in the ice cold water and mix until the dough comes together. Shape the dough into a disk and wrap it in plastic wrap. Chill for atleast 30 minutes.
- Preheat oven to 425°F. Roll out the pie dough between two sheets of parchment paper to fit in a 9-inch pie pan. Trim the edges and crimp it. Chill it again for atleast 15 minutes.
- Cover the crust with a parchment paper and add in the pie weights. Bake for 15 minutes.
- Remove the parchment paper and the pie weights. Reduce the oven temperature to 375°F and bake for another 12 to 15 minutes until the crust is lightly golden. Remove from the oven and let it cool for a while.
For the Filling:
- In a large mixing bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, salt, and nutmeg until it becomes smooth.
- Pour the filling into the cooled pie crust and bake it for atleast 40-45 minutes.
- Insert a toothpick in the center of the pie to check if it comes out clean. If it does, then the pie is done. If not, bake it for another 5-10 minutes more.
- Cool the pumpkin pie on a wire rack for atleast 2 hours before serving.
Tips and Tricks
Tip #1: Do not overmix the pie filling ingredients. Overmixing can lead to a cracked pie top.
Tip #2: Use a store-bought pie crust to save time or make the pie dough in advance and freeze it.
Tip #3: Add a dollop of whipped cream on the top of the pie before serving to give it an extra burst of flavor.
Follow these simple tips and tricks and you’ll have the perfect pumpkin pie recipe. Enjoy your delicious dessert!
Pumpkin Pie Variations to Try
If you’re a fan of pumpkin pie, then you must try out some variations to keep things exciting. Here are three variations of pumpkin pie that you can try to create a new twist on an all-time classic dessert.
Mini Pumpkin Pies
If you’re hosting a party and want to serve bite-sized desserts, then mini pumpkin pies are perfect for you. Here’s how you can make them:
Ingredients:
– 2 premade pie crusts
– 1 can (15 oz) pumpkin puree
– 1 can (14 oz) condensed milk
– 2 eggs
– 1 tsp pumpkin pie spice
– Whipped cream (optional)
Instructions:
1. Preheat your oven to 350°F.
2. In a medium-sized bowl, whisk together the pumpkin puree, condensed milk, eggs, and pumpkin pie spice.
3. Using a round cookie-cutter, cut circles out of the pie crust and line a mini muffin tin with the circles.
4. Fill each mini pie crust with the pumpkin mixture.
5. Bake in the preheated oven for 15-18 minutes or until the pies are firm.
6. Let the pies cool for a few minutes before removing them from the muffin tin.
7. Serve with whipped cream on top.
Pro Tip: To make your mini pumpkin pies extra special, drizzle some caramel sauce on top of each pie.
Pumpkin Pecan Pie
If you’re looking for a unique twist on pumpkin pie, then you must try this recipe that incorporates pecans. Here’s how you can make pumpkin pecan pie:
Ingredients:
– 1 premade pie crust
– 1 can (15 oz) pumpkin puree
– 1 can (14 oz) condensed milk
– 1 egg
– 1/2 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp salt
– 1/2 cup chopped pecans
– Whipped cream (optional)
Instructions:
1. Preheat your oven to 425°F.
2. In a medium-sized bowl, whisk together the pumpkin puree, condensed milk, egg, cinnamon, nutmeg, and salt.
3. Pour the mixture into the premade pie crust.
4. Sprinkle chopped pecans on top of the pumpkin mixture.
5. Bake in the preheated oven for 15 minutes.
6. Lower the oven temperature to 350°F and bake for an additional 35-40 minutes or until the pie is firm.
7. Let the pie cool for a few minutes before serving.
8. Serve with whipped cream on top.
Pro Tip: Toast your pecans before adding them to the pumpkin mixture to enhance their flavor.
Pumpkin Pie Bars
If you’re looking for a dessert that’s easy to share, then pumpkin pie bars are perfect for you. Here’s how you can make them:
Ingredients:
– 2 premade pie crusts
– 1 can (15 oz) pumpkin puree
– 1 can (14 oz) condensed milk
– 2 eggs
– 1 tsp pumpkin pie spice
– 1 cup flour
– 1/2 cup brown sugar
– 1/2 cup butter
Instructions:
1. Preheat your oven to 350°F.
2. In a medium-sized bowl, whisk together the pumpkin puree, condensed milk, eggs, and pumpkin pie spice.
3. Using one of the premade pie crusts, line a 9×13 inch baking dish and pour the pumpkin mixture on top.
4. In a separate bowl, mix flour, brown sugar, and butter until the mixture is crumbly.
5. Sprinkle the crumb mixture on top of the pumpkin mixture.
6. Bake in the preheated oven for 30-35 minutes or until the bars are firm.
7. Let the bars cool for a few minutes before serving.
Pro Tip: Serve these bars with a scoop of vanilla ice cream on top for the perfect finish to your pumpkin pie journey.
In conclusion, try out these three variations of pumpkin pie to surprise and impress your loved ones. From mini pumpkin pies to pumpkin pecan pies to pumpkin pie bars, there’s a variation that’s perfect for every occasion. Happy baking!
How to Store and Reheat Pumpkin Pie
Storing Pumpkin Pie
Once your pumpkin pie is baked, it’s important to store it properly to keep it fresh. First, allow the pie to cool completely before wrapping it with plastic wrap or aluminum foil. Then, store the pie in the refrigerator to prevent bacteria growth and spoilage.
It’s best to avoid storing your pumpkin pie at room temperature, as it can spoil quickly in warm climates. For optimal freshness, keep the pie in the refrigerator for up to three days.
If you need to keep your pumpkin pie fresh for a longer period, consider freezing it. Wrap the cooled pie in plastic wrap and then tightly in aluminum foil. Place the wrapped pie in a freezer-safe container or bag and store it in the freezer for up to two months.
When you’re ready to serve your frozen pumpkin pie, simply transfer it to the refrigerator and let it thaw for a few hours. For a quick defrosting option, place the frozen pie in a 350-degree oven for 15-20 minutes.
Reheating Pumpkin Pie
Reheating pumpkin pie is easy, and it can be just as delicious as the day it was made. Firstly, remove the pie from the refrigerator and let it come to room temperature for about 30 minutes before heating. This will ensure that the pie heats evenly without any cold spots.
Preheat your oven to 375 degrees F. Place the pumpkin pie on a baking sheet, and pop it into the oven for 15-20 minutes. You’ll know it’s ready when the filling is hot to the touch, and the crust is crispy again.
For a quicker option, you can also reheat your pumpkin pie in the microwave. Cut a slice of pie, and heat it on a microwave-safe plate for 10-15 seconds. Check the temperature of the filling, and then heat it in additional five-second increments if needed until it’s hot.
Other Uses for Pumpkin Pie Filling
If you have leftover pumpkin pie filling, there are plenty of ways to put it to good use. One creative option is to mix it with oatmeal or yogurt for a breakfast treat. You can also add leftover filling to pancake or waffle batter for a fall-inspired twist.
If you’re feeling adventurous, try making pumpkin pie smoothies or pudding. You can even use the filling as a base for a pumpkin flavored buttercream frosting.
With these inventive ideas, you’ll never have to waste leftover pumpkin pie filling again.
Thank You for Reading and Happy Baking!
We hope you enjoyed reading our pumpkin pie recipe and are excited to try it out for yourself. Remember, the key to a delicious pie is using fresh, quality ingredients and following the recipe closely. Don’t be afraid to get creative with the toppings and presentation to really impress your loved ones.
If you have any questions or feedback, feel free to leave a comment below. And be sure to check back for more mouth-watering recipes and baking tips. Happy baking!
FAQ
1. Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works just as well in this recipe. Just make sure to use 100% pure pumpkin, not pumpkin pie filling.
2. Can I make the pie crust from scratch?
Absolutely! Check out our article on how to make homemade pie crust for step-by-step instructions.
3. Can I make the pie ahead of time?
Yes, you can make the pie the day before and store it in the fridge. Just make sure to let it cool completely before covering it with plastic wrap or aluminum foil.
4. Can I freeze the pie?
Yes, you can freeze the pie for up to 2-3 months. Wrap it well in plastic wrap and foil, then thaw it in the fridge overnight before serving.
5. Can I use a different type of milk?
Yes, you can use any type of milk you prefer, such as almond milk or coconut milk. Just keep in mind that the taste and texture may be slightly different.
6. Can I make the pie without the spices?
While the spices give the pie its signature flavor, you can omit them if you prefer a more simple and subtle taste.
7. Can I use a different type of sweetener?
Yes, you can use any type of sweetener you prefer, such as honey or maple syrup. Just keep in mind that the sweetness level may vary.
8. Can I make mini pies instead of one large pie?
Yes, you can use this recipe to make mini pies. Just adjust the baking time accordingly and use a muffin tin instead of a pie dish.
9. Can I make the pie gluten-free?
Yes, you can use a gluten-free pie crust mix or make your own gluten-free crust using almond flour or gluten-free oats.
10. Can I use a different type of pumpkin?
While this recipe calls for sugar pumpkins, you can also use other varieties such as butternut squash or kabocha squash for a slightly different taste and texture.