Description
Homemade pumpkin pie celebrates autumn’s warmth with rich spices and creamy custard. Familiar ingredients merge into an irresistible dessert perfect for holiday gatherings. Slice and savor each comforting bite.
Ingredients
Scale
- 2 cups (473 ml) pumpkin, canned or cooked
- 1 ½ cups (355 ml) milk, evaporated or cream
- 2 eggs, slightly beaten
- ½ cup (100 g) white sugar
- ¼ cup (55 g) brown sugar, firmly packed
- 1 box Pillsbury refrigerated pie crusts
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg, grated, or allspice
- 1/8 tsp clove, ground
- Whipped cream, sweetened (for topping)
Instructions
- Pumpkin Preparation: Pierce a whole pumpkin thoroughly with a paring knife, place on a foil-lined baking sheet, and roast at 350°F for 60-90 minutes until fork-tender. Cool completely, remove seeds, and puree the flesh until silky smooth.
- Flavor Foundation: Blend ground cinnamon, nutmeg, ginger, and salt with granulated sugar in a large mixing bowl. Whisk in pumpkin puree, evaporated milk, and eggs until the mixture transforms into a uniform, rich custard.
- Crust Crafting: Roll out pie crusts to 11-inch diameter, draping carefully into a 9-inch pie pan. Crimp edges decoratively with a fork, creating an elegant border.
- Temperature Transformation: Initiate baking at 425°F for 15 minutes, then reduce heat to 350°F. Shield pie edges with aluminum foil to prevent excessive browning.
- Final Baking Stage: Continue baking 40-45 minutes until the center reaches 195°F and crust hits 205°F. This ensures a perfectly set, creamy filling and golden-brown crust.
- Cooling and Serving: Transfer to a wire rack, allowing the pie to cool completely at room temperature for 2-3 hours. Refrigerate for at least 2 hours before serving, then garnish with billowy whipped cream and a delicate sprinkle of ground cinnamon.
Notes
- Homemade Puree Magic: Roasting a whole pumpkin develops deeper, richer flavors compared to canned alternatives, creating a more authentic and luxurious pie experience.
- Temperature Precision: Strict oven temperature control is crucial – start high at 425°F to set the crust, then lower to 350°F to ensure even, gentle cooking without burning.
- Doneness Detection: Use an instant-read thermometer to confirm pie’s internal temperature reaches 195°F, guaranteeing a perfectly set custard and avoiding potential undercooking.
- Cooling Commitment: Allow pie to cool completely at room temperature for 2-3 hours before refrigerating, enabling the filling to set properly and develop optimal texture and flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 327
- Sugar: 30 g
- Sodium: 247 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg