Indulge in the classic fall flavors with our enticing homemade pumpkin pie. This iconic dessert is a perfect blend of creamy pumpkin filling encased in a flaky, golden crust. Each bite offers a symphony of sweet and savory notes, making it an irresistible treat for any occasion. Discover the secrets of crafting the perfect pumpkin pie with our two delectable recipes, catering to various dietary preferences. The traditional recipe embraces the timeless flavors of pumpkin, while the gluten-free alternative offers a delightful twist for those with dietary restrictions. Both recipes promise a delightful and memorable pumpkin pie experience that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
HOMEMADE PUMPKIN PIE SPICE
To add delicious flavor to your pumpkin pie recipe, try this pumpkin spice. This pumpkin pie spice blend can also be used to make spiced nuts. -Mary Dixon, Catlin, Illinois
Provided by Taste of Home
Time 5m
Yield about 2-1/2 tablespoons.
Number Of Ingredients 4
Steps:
- Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months., Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.
Nutrition Facts : Calories 1 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE MAPLE PUMPKIN PIE
Here's a 5-inch pie that's as cute as it is delicious. You'll enjoy the creamy pumpkin-maple filling and golden, melt-in-your-mouth crust. It's great with whipped cream. -Vivian Colwell, Goshen, Ohio.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients., On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 419 calories, Fat 13g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 346mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 3g fiber), Protein 10g protein.
MOM'S HOMEMADE PUMPKIN PIE
This recipe is different in that it uses buttermilk. Very tastey. For a really fresh taste, use the pulp of a fresh baked pumkin scooped and mashed.
Provided by LizAnn
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat together all ingredients except crust.
- Pour into pie crust.
- bake 350 1 hours.
- cool completely!
HOMEMADE PUMPKIN PIE SPICE
Save money and make your own pumpkin pie spice mix with the spices you already have in your cupboard!
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl, mix all spices together.
- Pour into an airtight container (a spice funnel or even a regular funnel helps keep the mess in check).
- Use anytime a recipe calls for pumpkin pie spice mix - or even in most pumpkin recipes that call for similar spices.
Nutrition Facts : Calories 26 kcal, Sugar 1 g, Sodium 2 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 4 g, Protein 1 g, ServingSize 1 serving
HOMEMADE PUMPKIN PIE
My sister-in-law won't eat any other pumpkin pie but MINE!! I always keep "fresh frozen" pumpkin in the freezer for her visits. This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938.
Provided by Judith N.
Categories Pie
Time 1h5m
Yield 1 9inch Pie
Number Of Ingredients 7
Steps:
- Sift dry ingredients together and stir into eggs.
- Add milk and pumpkin.
- Line piepan with pastry and pour in filling.
- Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
- Cool.
- **Variation:Use 1 Tsp.
- cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
HOMEMADE PUMPKIN PIE...
I love to bake homemade pies for holidays. This is my go to recipe for pumpkin pies. Also it is the recipe my mother past down to me.I could be a already made store bought pie but nothing beats a homemade fresh pie of any kind any day of the week....
Provided by Vanessa "Nikita" Milare
Categories Pies
Time 55m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 425F. In lager bowl sift all the dry ingredients together. In medium bowl combine all the wet ingredients with the pumpkin & mix well. Pour the dry ingredients into the wet & mix well. Pour all but 1 cup full into the pie crust, place in the hot oven & then add in the last cup. Bake for about 40 to 45 mins. The center of the pie might still have a little liquid, gently shake so it will be observed.
Tips:
- To make sure your pumpkin puree is smooth, blend it in a food processor or blender until it's completely smooth.
- If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, nutmeg, ginger, and cloves.
- To prevent your pie crust from shrinking, chill it for at least 30 minutes before baking.
- To make sure your pie is cooked through, insert a toothpick into the center and make sure it comes out clean.
- Let your pie cool completely before slicing and serving.
Conclusion:
This classic pumpkin pie recipe is sure to be a hit with your family and friends. The creamy, flavorful filling is perfectly complemented by the flaky, buttery crust. Whether you're making it for Thanksgiving or just because, this pie is sure to be a crowd-pleaser.
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