Pumpkin Pie Recipe
Pumpkin pie recipe bursting with festive Autumn flavors. Enjoy the famous Pumpkin pie dessert that's popular every Thanksgiving.
Pumpkin season is here at last! This pumpkin based dessert is a festive family favorite to enjoy each Autumn. It tastes absolutely delicious and so simple to make too. This pumpkin pie recipe is bursting with the taste of Autumn flavors, its smooth, rich and tastes luscious. Once you've tried this recipe you'll see why this pumpkin pie recipe is such a popular dessert.
Making pumpkin pie from scratch
You'll love making pumpkin pie from scratch, but this time I cheated a little and bought ready made pie crust or shortcrust pastry. In my defense I made everything else from scratch. If you want to make your shortcrust pastry from scratch, this is my tried and tested pie pastry recipe.
Shortcrust Pastry Recipe
300g of plain flour plus a little extra for rolling out the pastry
¼ of teaspoon salt
2 tablespoons of caster sugar
150g unsalted butter (chilled)
1 large egg yolk
3-4 tablespoons of iced water
To make the pumpkin pie pastry you’ll need to cut the chilled butter into small cubes, then grab yourself a large mixing bowl and sift the flour. Next add in your butter cubes and using the tips of your fingers rub the flour and butter together until you create a crumbly texture, which almost feels like bread crumbs. Now add in the salt and 2 tablespoons of caster sugar and give it a quick stir.
Make a well in the center of the crumbled mixture and add in the yolk of one egg and add your water. Using a spatula work the wet ingredients into the dry ingredients and keep mixing until it forms a soft dough.
Knead the dough a couple of times and flatten into a disc shape. Cover your pastry with clingfilm and chill for about an hour in the refrigerator.
After the pastry dough has been chilled, get it out and set it to one side to bring it back down to almost room temperature again. Once the pastry is ready you can start rolling it out and add it into your pie dish.
How do you make pumpkin puree?
Homemade pumpkin puree is one of the easiest pumpkin recipes to make. All you need is a Small sized pumpkin and a pinch of salt.
Instructions
First thing to do is preheat your oven to 200°c or 400°f
Line a baking sheet with parchment paper and set to one side.
Cut your pumpkin in half then take out all the seeds and pulp using a spoon.
Sprinkle the pumpkin with a little salt and place onto your lined baking sheet cut side down and skin faced up.
Place on the middle shelf of your preheated oven and bake for 45-60 minutes or until the pumpkin flesh is soft and the skins slightly caramelized in color.
Remove the pumpkin skins and place the flesh into a blender. Blend for about 2-4 minutes.
Keep blending until very smooth and all the lump have gone.
There you have it homemade pumpkin puree, told you it was an easy recipe.
How do you know when a pumpkin pie is done?
After 30 minutes of baking the pie, check to see if the pie is cooked by simply poking the center of the pie with a cocktail stick or skewer. If the stick comes out clean it is done, if there is a little mixture stuck to it pop your pumpkin pie back in the oven for a few more minutes.
Can pumpkin pie be frozen?
Yes you can freeze pumpkin pie, after cooking let your pumpkin pie come down to room temperature before freezing. This is because you'll want your pie to freeze as quickly as possible. Furthermore I would suggest when your ready to defrost your pumpkin pie, to take it out of the freezer and pop it into your refrigerator for at least 12 hours before serving. Or even better getting it out the night before so you make sure that its fully defrosted. Don't thaw your pumpkin pie at room temperature, as it thaws much faster and causes condensation on your pie making the shortcrust a bit soggy.
Pumpkin season is here at last! This pumpkin based dessert is a festive family favorite to enjoy each Autumn. It tastes absolutely delicious and so simple to make too. This pumpkin pie recipe is bursting with the taste of Autumn flavors, its smooth, rich and tastes luscious. Once you've tried this recipe you'll see why this pumpkin pie recipe is such a popular dessert.
Making pumpkin pie from scratch
You'll love making pumpkin pie from scratch, but this time I cheated a little and bought ready made pie crust or shortcrust pastry. In my defense I made everything else from scratch. If you want to make your shortcrust pastry from scratch, this is my tried and tested pie pastry recipe.
Shortcrust Pastry Recipe
300g of plain flour plus a little extra for rolling out the pastry
¼ of teaspoon salt
2 tablespoons of caster sugar
150g unsalted butter (chilled)
1 large egg yolk
3-4 tablespoons of iced water
To make the pumpkin pie pastry you’ll need to cut the chilled butter into small cubes, then grab yourself a large mixing bowl and sift the flour. Next add in your butter cubes and using the tips of your fingers rub the flour and butter together until you create a crumbly texture, which almost feels like bread crumbs. Now add in the salt and 2 tablespoons of caster sugar and give it a quick stir.
Make a well in the center of the crumbled mixture and add in the yolk of one egg and add your water. Using a spatula work the wet ingredients into the dry ingredients and keep mixing until it forms a soft dough.
Knead the dough a couple of times and flatten into a disc shape. Cover your pastry with clingfilm and chill for about an hour in the refrigerator.
After the pastry dough has been chilled, get it out and set it to one side to bring it back down to almost room temperature again. Once the pastry is ready you can start rolling it out and add it into your pie dish.
How do you make pumpkin puree?
Homemade pumpkin puree is one of the easiest pumpkin recipes to make. All you need is a Small sized pumpkin and a pinch of salt.
Instructions
First thing to do is preheat your oven to 200°c or 400°f
Line a baking sheet with parchment paper and set to one side.
Cut your pumpkin in half then take out all the seeds and pulp using a spoon.
Sprinkle the pumpkin with a little salt and place onto your lined baking sheet cut side down and skin faced up.
Place on the middle shelf of your preheated oven and bake for 45-60 minutes or until the pumpkin flesh is soft and the skins slightly caramelized in color.
Remove the pumpkin skins and place the flesh into a blender. Blend for about 2-4 minutes.
Keep blending until very smooth and all the lump have gone.
There you have it homemade pumpkin puree, told you it was an easy recipe.
How do you know when a pumpkin pie is done?
After 30 minutes of baking the pie, check to see if the pie is cooked by simply poking the center of the pie with a cocktail stick or skewer. If the stick comes out clean it is done, if there is a little mixture stuck to it pop your pumpkin pie back in the oven for a few more minutes.
Can pumpkin pie be frozen?
Yes you can freeze pumpkin pie, after cooking let your pumpkin pie come down to room temperature before freezing. This is because you'll want your pie to freeze as quickly as possible. Furthermore I would suggest when your ready to defrost your pumpkin pie, to take it out of the freezer and pop it into your refrigerator for at least 12 hours before serving. Or even better getting it out the night before so you make sure that its fully defrosted. Don't thaw your pumpkin pie at room temperature, as it thaws much faster and causes condensation on your pie making the shortcrust a bit soggy.
Pumpkin Pie
Equipment
- Pie dish
Ingredients
- 425 g Pumpkin puree I used homemade pumpkin puree but you can use canned if you prefer
- 397 g Condensed milk A tin
- 2 Large Eggs
- 1 1/3 teaspoons Pumpkin spice
- ½ teaspoon Salt
- 320 g Ready made Pie Crust pastry
- 3 tablespoons Milk To brush over pastry leaf garnish
Instructions
- First thing to do befor making the pumpkin pie is to preheat your oven to 220°c or 425°f, then grease and line a 9 inch pie dish and set it to one side.
- On a clean surface, dust lightly with a little flour and roll out your pie crust pastry using a rolling pin into a 14-inch round shape.320 g Ready made Pie Crust pastry
- Place the rolled-out pastry into your pie dish, pressing down lightly on the sides ensuring the dish is covered properly. Cut around the edge of the pie dish removing the left-over pastry.
- I always cut out little leaves from the left-over shortcrust pastry and add them to a lined baking sheet to go around the edge of my pumpkin pie after its cooked.
- Brush each leaf with a little milk using a pastry brush.3 tablespoons Milk
- Grab yourself a large mixing bowl and put all your pie ingredients in (but not the milk as its just for the leaves).425 g Pumpkin puree, 397 g Condensed milk, 2 Large Eggs, 1 1/3 teaspoons Pumpkin spice, ½ teaspoon Salt
- Whisk together really well, the mixture needs to be very smooth (no lumps).
- Pour your pumpkin pie mixture into your pie dish and bake for 15 minutes.
- After 15 minutes, reduce the heat of the oven to 175°c or 350°f and continue baking for 30-40 minutes.
- After 30 minutes check to see if the pie is cooked by poking the center of the pie with a cocktail stick or skewer, if the stick comes out clean it is done, if there is a little mixture stuck to it pop it back in the oven for a few more minutes.
- The pie crust leaves only take about 15 minutes at 175°c or 350°f, I always pop these in the oven after the pie has finished cooking.
- When the leaves have baked and cooled, garnish your pumpkin pie anyway you like and serve.
Notes
Nutrition
