Homemade Pumpkin Pie Recipe
Make a homemade pumpkin pie recipe for Thanksgiving or as a homemade food treat for your family.
Here is our Favorite Recipe for a Perfect Pumpkin Pie.
Ingredients:
1 pastry for a single-crust pie (refrigerated/purchased or homemade from your recipe)
1 15-ounce can pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup milk
Directions:
Preheat oven to 375 degrees F.
Roll out single crust pastry and line a 9-inch pie pan with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edges.
Filling: in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and regular milk; mix well.
Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of the pie with foil and bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage.
Makes 8 servings.
***For decorative crust, use a leaf shaped cookie cutter to cut shapes from a second round of pie crust. Attach to edges of crust and pinch to firmly attach. Reserve several leaf shapes for center of pie.
Here is a less traditional homemade pumpkin pie recipe.
Pumpkin Mousse Pie with Gingersnap Crust
Gingersnap Crust:
Ingredients:
1 and 1/3 cups gingersnap crumbs (about 25 gingersnap cookies, finely ground or crushed)
5 tablespoons melted unsalted butter, slightly cooled
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Directions:
Preheat oven to 350 degrees.
Combine gingersnap crumbs, melted butter, cinnamon, and salt in a mixing bowl. Stir until the crumbs are moistened.
Press gingerbread crust mixture evenly into pie plate, covering the bottom and sides of the dish.
Bake the gingerbread crust for 6 to 8 minutes, or until it is crisp then allow the crust to completley cool before adding the filling.
Pumpkin Mousse Filling:
1 teaspoon unflavored gelatin
1 tablespoon of cold water
1 cup canned pumpkin puree
3 large egg yolks
1/2 cup of sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/8 teaspoon of ground cloves
1/2 teaspoon of vanilla extract
1 cup of cold, heavy cream
An Instant-Read Thermometer
Directions:
Dissolve the gelatin in the water using a small bowl or cup.
In a small to medium stainless-steel bowl, whisk together the egg yolks and sugar.
Put about 2 inches of water in a medium-sized saucepan and bring just to a simmer. Place the bowl containing the egg yolk and sugar mixture above the simmering water. ***Be careful that your bowl’s bottom is NOT touching the simmering water.
Heat the mixture, whisking constantly, until it reaches 160 degrees on the instant-read thermometer.
Remove the bowl from the heat and whisk in the gelatin mixture. With an electric mixer, beat about 5 minutes, or until cool and thick.
Next beat in the pumpkin puree, cinnamon, ginger, cloves and vanilla.
Place the chilled heavy cream into another mixing bowl. Use an
electric mixer to whip the cream until soft peaks form. Gently fold the whipped cream into your pumpkin mixture.
Place the pumpkin mousse pie filling in the previously prepared gingerbread cookie crust. Cover the pie with plastic wrap and refrigerate for at least 6 hours.
Once the filling has completely set, serve topping each slice with whipped cream.
Related Links:
Homemade Food Gifts
Homemade Gifts in a Jar
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