The best Pumpkin Pie recipe for the holidays or anytime you want a great treat for the family. You can follow the video or the instructions below. I love this pie and I hope you do too.
The great thing about pumpkin pie is that you can make it as a small or large dish. The pumpkin pie recipe may be as simple as one of those that I call a “quick fix” or it may be more elaborate with an abundance of spices and seasonings.
The great thing about pumpkin pie, however, is that it’s so versatile. You can use canned pumpkin if you want to save some time, but if you have access to fresh pumpkin, by all means, go for it. Fresh pumpkin is much richer in flavor and you don’t have to worry about canning it.
If you do decide to use canned pumpkin, you’ll need 1 ½ cups of pumpkin puree. If you’re using fresh pumpkin, you’ll need 2 pounds. It is possible to use other vegetables in your pie, but we won’t get into that here. For this recipe, I’m using canned pumpkin.
If you’re going to use canned pumpkin, the easiest way to make sure you have enough is to put some in a measuring cup and add water until you reach 1 ½ cups. You don’t want to add too much water, though. If you do, the pie will be runny.
If you’re using fresh pumpkin, measure out 2 pounds of pumpkin and place it in a pot with 1 ¼ cups of water. Bring to a boil over medium heat, then turn down the heat to low and simmer until the pumpkin is soft. Drain well and let cool.
Now that you have the ingredients ready, it’s time to get started. You can either make your own crust, which is what I prefer or buy one. I’ve found that my favorite pie crusts are the ones from the grocery store. They’re not the most flavorful, but they’re inexpensive.
To make your own crust, combine 1 ½ cups of flour, ½ teaspoon of salt, and 1 tablespoon of sugar in a bowl. Add 3 tablespoons of vegetable shortening and cut it in with a pastry blender or fork until the mixture resembles a coarse meal. Add 6 tablespoons of cold water and stir with a fork until the dough begins to form. Knead gently for a minute or two and then shape it into a ball. Flatten it into a disk and refrigerate for at least 15 minutes.
Roll out the dough on a lightly floured surface. Cut out four circles using a round cutter (the kind you find at the supermarket). Fit the dough circles into 4-inch deep pie pans. Fill each pie shell with 1/3 cup of the cooled pumpkin mixture. Cover the filling with a second crust. Press the edges of the top crust up against the rim of the pan to seal it. Trim any excess with a knife. Cut slits in the top crust to allow steam to escape. Brush the crust with milk or egg wash. Bake at 425 degrees F for 10 minutes, then reduce the heat to 350 degrees F and bake for another 35 to 45 minutes. Let the pies cool completely before serving.
For a more flavorful crust, you can use butter instead of shortening. This will also help the pie keep its shape better.
If you’re making a quick fix, you can skip the pie crust altogether and just make a crumb crust. In that case, you should prepare the filling first. Measure 1 cup of flour, ¼ teaspoon of salt, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of cloves, and 1/8 teaspoon of allspice into a bowl. Stir together and add 1/3 cup of vegetable oil, 1/3 cup of brown sugar, and 1/3 cup of granulated sugar. Mix well and set aside.
In a large saucepan, bring 2 cups of water and 2 tablespoons of cornstarch to a boil. Reduce the heat to low and cook for 1 minute. Remove from the heat and stir in the remaining ingredients. Pour the mixture into a bowl and let cool for 20 minutes.
While the filling is cooling, pour 2 cups of ice water into a shallow dish. Sprinkle the remaining flour onto a plate. Roll the cooled pie dough in the flour and shake off the excess. Dip the dough into the ice water and press it against the bottom and sides of a 9-inch pie pan. Place the pie pan in the freezer while you prepare the filling.
When the filling has cooled, spoon it into the prepared pie shell. Cover with plastic wrap and refrigerate for at least 4 hours.
Once you’re ready to serve the pie, preheat the oven to 425 degrees F. Remove the plastic wrap and cover the pie with aluminum foil. Place the pie in the oven and bake for 30 minutes. Uncover and continue baking for an additional 40 minutes. Let the pie rest for at least 15 minutes before slicing and serving.
Hope you love this pumpkin pie recipe and share it with others. Come back for some more great recipes to share with your family.
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