A must-make easy pumpkin pie recipe for pie-making newbs. Impress yourself and others with your kitchen skills when you make this delicious pumpkin pie from scratch.
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Even if the thought of making pumpkin pie from scratch makes you nervous, you can make this! Homemade pumpkin pie is a great pie recipe to start with if you are new to making pie. It is easier and has less prep work than making many other kinds of pie. I love apple pie but it’s not my favorite thing to slice a jillion apples for it.
This is the best pumpkin pie recipe for Thanksgiving or Christmas or really any old weekend in the fall when you are craving a nostalgic cozy dessert.
If you are looking for a breakfast recipe that has pumpkin in it (though you could totally have pumpkin pie for breakfast) you can try these healthy pumpkin scones with maple syrup glaze. Or these pumpkin waffles. Nom.
The filling for this pumpkin pie for scratch is so easy even a toddler can make it. I know this because my toddler made it. Other than opening the can of pumpkin, she could do the rest of it. It takes 3 minutes to throw together the filling.
If you are feeling super short on time or you don’t want to make the pie crust for dietary reasons, you can stir up this filling in minutes and bake it in little ramekins or any oven-proof dishes. This pumpkin pie filling is super creamy and very custardy. It is so delicious this way too without the pie crust – I made a batch of just filling and ate some for breakfast!
Another option if you don’t want to roll out a pie crust is to make the press-in pie crust from my brie and spinach quiche recipe here. You mix a few ingredients in a bowl and press it in to your pie plate, no rolling pin needed. I would add 2 tablespoons of sugar to that recipe because the crust is quite savory the way it’s written.
Other delicious and easy recipes you might want to try:
For the crust for this pumpkin pie, you can easily mix everything together by hand. It will help a huge amount to have a pastry cutter to mix the butter in. It’s also super quick to blitz the dough in a food processor so that’s another option. It’s faster and easier in the food processor, but noisier and you have to wash more dishes. I have both a pastry cutter and food processor and use either, but always the pastry cutter when it’s nap time over here!
Make sure the water and butter for the crust are really cold – this will make the best pie crust.
Okay let’s make this easy pumpkin pie together!
- 1 15 oz can of pumpkin puree
- 3 eggs
- 1 ½ cups milk of choice, can use cow milk, cream, coconut milk, etc
- 2 tsp cinnamon
- 2 tbsp unbleached flour, can use a gluten-free flour mix instead
- 1 tsp ginger
- ¼ tsp ground nutmeg
- ¼ tsp cloves
- ½ tsp sea salt
- ¾ cup sugar, regular sugar, coconut sugar, date sugar, any kind as long as it’s granulated
- 1 ½ cups unbleached flour
- 1 tbsp sugar
- ½ tsp sea salt
- ½ cup cold butter cut into cubes, 4 oz/115 grams (or vegan butter)
- ¼ cup ice cold water
For the crust:
- In a bowl or your food processor, measure out the flour, sugar, sea salt, and cold butter cubes.
- If you are using a pastry cutter, mix in the butter until the butter pieces are around the size of peas. If you are using your food processor, pulse about 10 times until the butter is mixed in. Don't let it run because you don't want the butter blended into the flour.
- Add the cold water and mix in with a fork if by hand, or a few pulses of the food processor. When the dough just comes together, pat it out into a flat disc, wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
- After this time, take the dough out of the fridge, and roll it out between two pieces of parchment paper. This makes rolling so much easier than using flour or rolling between plastic wrap. You want to roll it out so it's approximately a 13 inch circle.
- Carefully transfer it to your pie plate without pulling or stretching the dough. Turn the edges under to make a rim for the crust. Crimp the edges or use the back of a fork to press marks in.
- Put the pie plate with the uncooked crust in it in the freezer for 10-15 minutes while you heat up the oven.
- Turn the oven on to 375 degrees F. Cover the crust with a piece of parchment paper and fill it about halfway with dried beans. This will make sure the crust bottom doesn't puff up while it's baking.
- Cover the edges of the pie crust with bits of foil. This will prevent the edges from getting too dark, while the middle cooks well. Bake for 15 minutes on a rack below the middle rack.
- Remove from the oven, take out the beans and parchment paper (keep the foil on) and bake for another 15 minutes.
For the pie:
- Reduce the oven temperature to 350 degrees F.
- To prepare the filling, in a large bowl mix together with a whisk or fork the eggs, pumpkin puree, sugar, salt, milk, flour, cinnamon, ginger, cloves, nutmeg.
- That's it! The filling is so easy. Pour into the crust, making sure the foil still covers the edges of the crust.
- Bake for 45-60 minutes. The length of time varies depending on your oven and on the type of pie plate you use. Check in once in a while near the end. It's done when it's set around the edges and still has a slight jiggle to the middle. It will firm up more as it cools.
- Let it cool a bit before you cut it. You can even make this easy pumpkin pie the day before your Thanksgiving dinner or Christmas dinner, it will taste even better the next day!
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
And if you love fall like I do, check out these 17 cheap fall decor ideas– they are super cute and really easy (because that’s the only way I decorate – ha!)
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