Hey guys! So as I shared yesterday, I pureed some local pumpkin to use for a few yummy pumpkin dessert recipes. The first dessert on the list? Pumpkin Pie. This is a classic, especially at this time of year, so how could I possibly leave it out?!
Now, I’m not what you’d call a pie-lover but when it comes to pumpkin pie, there’s no way I can deny that crisp buttery, flakey crust, and the moist, spiced, pumpkin centre! I usually buy store bought pie, but I was determined to make my own pie this year!
I nabbed the recipe for this pumpkin pie from All Recipes. For this recipe you’ll need:
- 1 deep dish 9inch pastry pie shell
- 2 cups pumpkin puree
- 2 eggs
- 1 cup packed light brown sugar
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 2 1/2 tsps pumpkin pie spice*
- 1 (12 fl oz) can evaporated milk (Edit: Use evaporated milk, not condensed as stated in above image)
*To make pumpkin pie spice mix together:
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground all spice
First, preheat your oven to 450F. Then grab a large bowl and slightly whisk your eggs. Add brown sugar, flour, salt, pumpkin puree, pumpkin pie spice, and evaporated milk. Make sure you stir well after each addition!
Next, pour your mixture into the unbaked pastry shell. To help keep the edge of your pie crust from burning, place a strip of aluminum foil around the edge of the crust! Make sure your crust isn’t wet, otherwise the foil will stick to the crust as the pie bakes!
Now pop that sucker into the oven for 10 minutes, then reduce the oven to 350F and bake your pie for 40-50 minutes. You’ll know when the pie is done when you stick a toothpick in the center of the pie and it comes out clean! Pro-tip: remove the foil from your crust with 20 minutes left on the timer. That way your pie’s crust will be nice and golden brown.
Well there you have it, my try at pumpkin pie! Have you ever tried making pumpkin pie with homemade puree? How did it turn out?! Let me know in the comments below!
– Sean xx