Get ready to whip up a classic homemade pumpkin pie that embodies the essence of fall! This from-scratch recipe is delightfully creamy, perfectly spiced, and sure to satisfy every sweet tooth in the house. With a flaky, buttery crust cradling a rich pumpkin filling, it’s the dessert that makes every gathering a little more special.
Budget Information
The total cost of this homemade pumpkin pie recipe is approximately $12.00, which breaks down to around $2.00 per serving based on yielding 6 slices. This beloved dessert is not only easy to prepare but also easy on the wallet!
Why This Recipe Works
This homemade pumpkin pie recipe stands out because it combines traditional flavors with straightforward techniques, making it perfect for bakers of all levels. The creamy pumpkin mixture, enhanced with warm spices like cinnamon and nutmeg, evokes a cozy, nostalgic feeling. Plus, using fresh pumpkin or canned preserves the delicious taste, ensuring your pie will be a showstopper at any holiday table!
Ingredients + Optional Substitutions
Here’s what you’ll need to create this delectable pumpkin pie:
- 1 ½ cups all-purpose flour ($0.30) – Works like a charm for a flaky crust. You can substitute with gluten-free flour if needed.
- ½ teaspoon salt ($0.05) – Enhances all the other flavors. No substitutes here!
- ½ cup cold butter or shortening ($0.75) – For that perfect buttery taste. You can use coconut oil for a dairy-free twist.
- 3 to 4 tablespoons cold water ($0.05) – Just enough to bring the dough together.
- 2 cups cooked pumpkin or canned pumpkin puree ($2.00) – Fresh is best if you have it! Otherwise, canned works perfectly.
- 1 cup evaporated milk ($1.00) – Gives the filling its creamy texture. You can swap this with coconut milk for a dairy-free option.
- 2 large eggs ($0.50) – To help set the filling.
- ¾ cup brown sugar ($0.25) – Adds that rich sweetness. You can use maple syrup for a deeper flavor.
- 1 teaspoon ground cinnamon ($0.10) – For warmth and depth. Feel free to throw in some pumpkin spice mix!
- ½ teaspoon ground ginger ($0.05) – A little zest never hurt! Use fresh ginger for a stronger kick.
- ¼ teaspoon ground nutmeg ($0.05) – Just a pinch for a more complex flavor.
- ½ teaspoon salt ($0.05) – Balances out the sweetness.
Step-by-step Recipe Instructions
Step 1: Begin with your crust. In a large bowl, combine the all-purpose flour and salt, whisking them together to ensure even distribution. Next, cut in the cold butter or shortening using a pastry cutter or your fingertips until the mixture resembles coarse crumbs—think like tiny pebbles! Now, gradually add the cold water, one tablespoon at a time, mixing just until the dough comes together. Don’t overmix; you want tender rather than tough crust!
Step 2: Once the dough is formed, shape it into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes. This step is crucial, as it allows the gluten to relax and the butter to firm back up, resulting in a flaky crust.
Step 3: Preheat your oven to 425°F (220°C). Take your chilled dough, and on a lightly floured surface, roll it out into a 12-inch circle—about ¼ inch thick, if you’re adventurous! Transfer the dough to a 9-inch pie pan, gently pressing it to fit, and trim any excess hanging over the edges. Crimp the pie edges decoratively for that homemade touch!
Step 4: Now, let’s make the filling. In a large bowl, beat together the pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth and creamy. You can use a whisk or an electric mixer, whatever suits your fancy. The aroma of those spices will transport you to autumn bliss!
Step 5: Pour the luscious filling into your prepared crust and gently spread it out evenly. Bake in the preheated oven for 15 minutes to give it a nice rise. Then reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until a knife inserted in the center comes out clean. Don’t worry if the edges of your crust get a bit golden; that’s just character!
Step 6: Once baked, let the pie cool for at least two hours at room temperature before slicing into it. This chilling time allows the filling to set properly. Trust me, the wait is worth it!
Nutritional Facts
– Calories: 300
– Protein: 4g
– Carbohydrates: 45g
– Total Fats: 14g
– Saturated Fat: 8g
– Fiber: 2g
– Sugar: 22g
– Sodium: 250mg
Storage and Reheating Tips
This delicious pie should be stored in the refrigerator, especially because of the eggs. After cooling, cover it with plastic wrap or foil, and it will keep well for up to four days. If you want to make it ahead of time, you can also freeze the pie! Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will last for about a month. Thaw it in the refrigerator overnight before serving!
Serving Suggestions
Your homemade pumpkin pie is perfect on its own but can shine even brighter when served with a dollop of whipped cream or a scoop of vanilla ice cream. For a little extra flair, sprinkle some cinnamon or nutmeg on top, or drizzle a bit of caramel sauce for that wow factor. Serve it at Thanksgiving dinner or alongside a cozy cup of coffee for a delightful treat any day!
Reader Tips or Helpful Notes
If you’re feeling adventurous, try adding a pinch of clove or allspice to the filling for a unique twist! Also, remember that using a deep-dish pie plate can hold more filling if you want that extra slice. And don’t shy away from making your crust ahead of time; it can save you hassle on busy days. Lastly, if it cracks during baking, don’t sweat it—cracks add charm!
Recipe FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just cook and purée the pumpkin, and you’re set.
How do I know when my pie is done?
When a knife inserted into the center comes out clean or with just a few moist crumbs, it’s perfect!
Can I make this pie without eggs?
Yes, you can substitute eggs with a flaxseed mixture or applesauce for a vegan option.
Can I freeze leftover pie slices?
Yes, wrap them individually in plastic, then foil, so you can enjoy them later!
What can I do if my crust is too crumbly?
If that happens, you might need to add a tad more water while mixing the dough or ensure the butter is kept cold throughout.
