Cream Cheese: Adding cream cheese to pie crust makes a tender, golden-brown, and full-flavored crust with no guesswork!.Either way, make sure it’s cubed, and chilled until cold and hard. Butter: I use unsalted butter, but you can use salted if you prefer.Sugar: Brown sugar, confectioner’s sugar, or granulated sugar-it’s up to you! You only need a couple of teaspoons to slightly sweeten the crust.The texture of the crust may be more crumbly. Flour: This pie crust works best with all-purpose flour, but you can also use a gluten-free 1:1 all-purpose flour blend.It’s a simple list, because this recipe is truly easy and foolproof! Note: while you can make your own crust as directed, you can also substitute a pre-made, refrigerated pie crust. Here’s a rundown of the ingredients for this classic pie. Yum! Bake it up in a tender homemade pie crust, and you’ve got a real winner! What You’ll Need The pumpkin filling is redolent with real vanilla, real pumpkin, pumpkin pie spice, and a touch of dulce de leche. This pumpkin pie recipe is super easy, and turns out golden-brown and scrumptious. Even people who don’t really like pie are likely to line up for a slice of pumpkin pie at Thanksgiving! There’s just something about the smooth, sweet custard filling, warming spices, and flaky crust that sparks that holiday feeling. Of all the yummy pumpkin-flavored treats out there, traditional pumpkin pie has got to be the most iconic. Serve at room temperature with whipped cream.A Warm and Festive Homemade Pumpkin Pie Recipe Pour the mixture into the pre-baked pie crust and transfer to hot oven.īake at 375☏ (190☌) until center is set but slightly wobbly, 30-35 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after every addition. Beat with electric hand mixer while slowly adding the milk and cream. Transfer the spice and pumpkin mix to a large bowl.
If there are still clumps in the mixture, blend again. Stir in the brown sugar, spices and salt and cook, stirring constantly for 5 minutes. Measure out 18 oz (2 1/4 cups) of pumpkin purée and transfer to a nonstick pan over medium heat. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 5 minutes. Line crust with parchment and fill with pie weights or dried beans bake in preheated oven at 425☏ (210☌) until crust is set, 15-18 minutes. Refrigerate 30 minutes and freeze for 10 minutes before baking. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. Let it sit for 5 to 10 minutes before rolling out. Sprinkle some flour on top of the disk. Prepare the pie crust ( recipe here). Remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Scoop out the pulp and transfer to a blender. Place the pumpkin halves cut side down on the lined baking sheet and bake at 400☏ (200☌) until a fork can easily pierce them, about an hour. Line a baking sheet with parchment paper or foil. Make pumpkin purée: cut a medium-small sugar pumpkin in half and crape out the insides. Happy Thanksgiving! Pumpkin Pie from scratch Here she is in all her glory, ladies and gentlemen, I present my favorite Pumpkin Pie (made with a real pumpkin)!
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