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By Dezimey kum

How To Make the Best Homemade Pumpkin Pie

Pumpkin pie traces its roots to 17th-century America, where English colonists adapted Native American pumpkin recipes. 

This classic dessert isn’t just tasty, it’s nostalgic! Its earthy sweetness paired with warming spices like cinnamon and nutmeg makes it the ultimate comfort dessert. 

Opt for sugar pumpkins or pie pumpkins – they’re smaller and sweeter. Fresh gourds offer the best flavor, but canned puree works just as well for convenience.

Choose Your Pumpkin

You'll need pumpkin puree, spices (cinnamon, nutmeg, ginger, cloves), eggs, sweetened condensed milk and a buttery pie crust (homemade or store-bought).

Ingredients

A flaky, golden crust is key to a delicious pumpkin pie. Chill your butter and use ice water to keep the dough cold. Roll it out evenly and fit it into your pie dish with care.

How To Get the Perfect Crust

Bake at 375°F for 10-15 minutes. This step ensures a crisp, firm base ready to hold the creamy filling.

Pre-Bake Crust

Combine pumpkin puree, eggs, spices and sweetened condensed milk for a silky filling. Whisk until smooth and well-blended.

Craft Filling

Pour the filling into the pre-baked crust and bake at 350°F for 50-60 minutes. The edges should be set, and the center should have a slight jiggle. 

Baking Time

Once out of the oven, let the pie cool completely. This helps the filling set properly. Avoid rushing the cooling process, as cutting into a warm pie can cause it to fall apart. 

Cooling Is Key

Use a muffin tin to create single-serving pies. They’re great for parties, easy to serve and just as delicious as a full-sized pie. 

Make It Mini!

A gluten-free pumpkin pie is achievable with the right crust. Almond flour or gluten-free all-purpose flour work well. 

Gluten-Free Options

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