Welcome to our pumpkin pie recipe blog! We hope you are as excited as we are about making a delicious and healthy pumpkin pie from a real pumpkin. This recipe is perfect for the fall season and will make your taste buds dance with joy. So roll up your sleeves, put on your apron, and let’s get started!
- 1 medium-sized pumpkin
- 1 ½ cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 stick of unsalted butter
- 1 cup of brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- ½ teaspoon of ginger
- 3 eggs
- 1 ½ cups of evaporated milk
- Preheat your oven to 350°F (175°C).
- Wash your pumpkin and cut it in half. Remove the seeds and pulp.
- Cut the pumpkin into small pieces and place them on a baking sheet. Bake for 30 minutes or until soft.
- Remove the pumpkin from the oven and let it cool.
- In a mixing bowl, combine the flour, salt, and sugar. Add the butter and mix until the dough becomes crumbly.
- Add 3-4 tablespoons of cold water to the dough and mix until a ball forms.
- Roll the dough into a circle and place it into a 9-inch pie dish.
- In a mixing bowl, combine the cooled pumpkin flesh, brown sugar, cinnamon, nutmeg, and ginger. Mix well.
- Add the eggs and mix until combined.
- Add the evaporated milk and mix until smooth.
- Pour the pumpkin mixture into the pie crust.
- Bake for 45-50 minutes or until the center is set.
- Remove from the oven and let it cool.
- Serve and enjoy!
- Calories: 350
- Protein: 7g
- Fat: 15g
- Carbohydrates: 48g
- Fiber: 3g
Preparation time: 30 minutes
Cooking time: 1 hour and 20 minutes
- Baking sheet
- Mixing bowl
- 9-inch pie dish
This pumpkin pie is perfect for Thanksgiving or any fall-themed event. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
If you want to switch things up, try adding a tablespoon of maple syrup or honey to the pumpkin mixture. You can also add chopped pecans to the top of the pie before baking for a crunchy texture.
If you don’t have evaporated milk, you can use regular milk or cream as a substitute. You can also use store-bought pie crust instead of making your own.
Store leftover pumpkin pie in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
- Make sure to bake the pumpkin until it is soft. This will make it easier to blend into the pie mixture.
- If the edges of the crust are browning too quickly, cover them with aluminum foil.
- Let the pie cool completely before slicing to ensure it sets properly.
This recipe makes one 9-inch pumpkin pie.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin instead of fresh. Just make sure to use pure pumpkin puree and not pumpkin pie filling.
Can I use a different type of crust?
Yes, you can use any type of crust you prefer. Just make sure to adjust the baking time according to the recipe.
Can I use a different type of milk?
Yes, you can use any type of milk you prefer. Just keep in mind that it may affect the texture and taste of the pie.
We hope you have enjoyed this pumpkin pie recipe and are excited to try it out for yourself. Making a pumpkin pie from scratch is not as difficult as it may seem and the results are truly delicious. This recipe provides a healthy alternative to store-bought pies that are often full of preservatives and artificial flavors. So go ahead and give it a try – your taste buds will thank you!