Imagine transforming a humble pumpkin into a mouthwatering, creamy pie that will make your taste buds dance with joy! Forget store-bought pies – this from-scratch recipe will elevate your baking game and impress everyone at your table. Whether you're a seasoned baker or a curious kitchen novice, our step-by-step guide will walk you through creating the most incredible pumpkin pie you've ever tasted, using a real, fresh pumpkin that brings unparalleled flavor and authenticity to this classic American dessert.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 small pumpkin (about 2-3 lbs)
- 1 pie crust (homemade or store-bought)
- 1 cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
Instructions
- Prepare the pumpkin by washing the exterior thoroughly and carefully cutting it in half using a sharp chef's knife. Scoop out the seeds and stringy pulp using a large spoon, setting seeds aside if you want to roast them later.
- Preheat the oven to 375°F (190°C). Place pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes until the flesh is tender and easily pierced with a fork.
- Remove pumpkin from oven and let cool for 15-20 minutes. Once cool enough to handle, scoop out the soft flesh using a large spoon, discarding the tough outer skin.
- Purée the pumpkin flesh in a food processor or blender until smooth. If the purée seems watery, strain through a cheesecloth to remove excess moisture.
- Prepare your pie crust and place it in a 9-inch pie dish, crimping the edges decoratively. Refrigerate the crust while preparing the filling.
- In a large mixing bowl, whisk together sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and whisk until well combined.
- Stir in 2 cups of fresh pumpkin purée and evaporated milk, mixing until the filling is smooth and fully incorporated.
- Pour the filling into the prepared pie crust. Bake at 425°F (218°C) for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 40-50 minutes.
- Check pie doneness by inserting a knife near the center - it should come out clean. The center might still have a slight wobble but will set as it cools.
- Remove pie from oven and let cool completely on a wire rack for at least 2 hours. This allows the filling to set properly.
- Serve at room temperature, optionally topped with whipped cream. Pie can be stored covered in the refrigerator for up to 4 days.
Tips
- Choose a sugar pumpkin or pie pumpkin for the best flavor and texture – they're sweeter and less watery than carving pumpkins.
- Strain your pumpkin purée through cheesecloth to remove excess moisture, ensuring a thick and creamy pie filling.
- For a flakier crust, keep your pie dough cold and handle it minimally when preparing.
- Use fresh spices if possible – they'll provide a more vibrant and intense flavor compared to spices that have been sitting in your pantry for months.
- Allow the pie to cool completely before slicing to ensure the filling sets properly and doesn't run.
- If the pie crust edges start browning too quickly, cover them with aluminum foil to prevent burning.
- For an extra touch of elegance, create decorative pie crust edges or add a light dusting of cinnamon on top before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 8g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 95mg
