Ah, fall. The season of cozy sweaters, colorful leaves, and of course, pumpkin everything. There’s something about the warm, comforting aroma of pumpkin pie that just screams autumn. And let’s be honest – nothing beats a homemade pie. This recipe is not only easy to make, but it’s also healthier than the store-bought version. So, let’s get baking!
- 1 pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 eggs
- ¾ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- Preheat your oven to 425°F.
- If you’re using a homemade pie crust, roll it out and place it in a 9-inch pie dish. If you’re using a store-bought crust, follow the package instructions for preparation.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the prepared pie crust and smooth out the top.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 45-50 minutes, or until the center of the pie is set.
- Remove from the oven and let cool completely before serving.
One slice of pumpkin pie (assuming 8 slices per pie) contains approximately:
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 330mg
- Total Carbohydrates: 43g
- Dietary Fiber: 2g
- Total Sugars: 32g
- Protein: 6g
This homemade pumpkin pie recipe takes approximately 1 hour and 15 minutes to make, including prep time and baking time.
- 9-inch pie dish
- Mixing bowl
- Measuring cups and spoons
Top your homemade pumpkin pie with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra indulgent treat. Serve alongside a warm cup of apple cider or hot cocoa for the ultimate fall dessert experience.
Feeling adventurous? Try adding a tablespoon of maple syrup or honey to the filling for a touch of sweetness. You can also swap out the traditional pie crust for a graham cracker crust or a gluten-free crust for a healthier option.
If you don’t have evaporated milk on hand, you can use regular milk or cream instead. You can also substitute the brown sugar for granulated sugar or a sugar substitute like Stevia for a lower calorie option.
Store any leftover pumpkin pie in the refrigerator for up to 3 days. Cover with plastic wrap or aluminum foil to keep it fresh.
- Make sure to let the pie cool completely before slicing into it – this will help it hold its shape.
- If the edges of the crust start to brown too quickly during baking, cover them with strips of aluminum foil to prevent burning.
- For an extra decadent treat, try serving your pumpkin pie warm with a scoop of vanilla ice cream.
This recipe makes one 9-inch pie. If you’re making multiple pies, you may need to adjust the recipe accordingly.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to use a sugar pumpkin or pie pumpkin for the best results. Cut the pumpkin in half, remove the seeds and stringy bits, and roast the halves in the oven until tender. Then scoop out the flesh and puree it in a food processor or blender.
Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie for up to 2-3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Can I make this recipe vegan?
Yes, you can substitute the eggs and evaporated milk with vegan alternatives like coconut milk and flax eggs. You can also use a vegan pie crust or make your own using vegan ingredients.
This homemade pumpkin pie recipe from scratch is the perfect dessert to enjoy on a cozy fall evening. Not only is it easy to make, but it’s also healthier than the store-bought version. So, grab your apron and get ready to impress your friends and family with your baking skills!