The Great Pumpkin Pie | Thanksgiving Recipe
Smooth like a marshmallow, light like a cloud, this great pumpkin pie recipe will satisfy every single taste bud in your mouth. Pumpkin pie is made from my very own pie crust from scratch. I will recommend serving this great pumpkin pie with whipped heavy cream and sugar-quoted berries to awe your guests.
My favorite pumpkin pie recipe
The Good Pumpkin Pie Recipe is our favorite recipe for pumpkin pie. With the month of Halloween and thanksgiving here is the perfect recipe for you and your family. This is October and Thanksgiving is here so are you ready? Treating your family and friends over at home by perfect thanksgiving recipes is so underrated.
So, I will be sharing with you the great pumpkin pie recipe. It is thick, light, smooth, and a little overwhelming to me in the homemade pie crust that I serve with whipped cream. Is pumpkin tart the best thing you do when you have cookies in your bag? Do you know that testing a recipe for pumpkin pies takes far less preparation than we usually think? Let’s dive right in to explore how you can make a perfect pumpkin pie recipe from scratch.
The great pumpkin pie as Halloween treat
When the month of Halloween calls for Halloween tricks and treats the very thing which pops up in our mind is Pumpkin. Halloween is full of pumpkin treats, pumpkin desserts, pumpkin cookies, pumpkin bars, pumpkin bread, cupcakes made with pumpkin but the one most wanted pumpkin recipe is true, the great pumpkin pie. Pumpkin pies are everyone’s favorite. So we will be diving into pumpkin pie recipes to delight your family and friends.
Perfect Pumpkin Pie
No pumpkin pie recipe is perfect unless it gives the same taste every time you cook it. To be consistent in taste profile it is mandatory to follow the same steps and ingredients for pumpkin pies religiously. Making the great pumpkin pie recipe the perfect way is not as much of a technical thing as it may seem. Although testing the pumpkin pie and making it to perfection may occur as a challenge due to a range of choices to pick from. The dilemma new cooks face is using fresh or canned ingredients, using ginger or not, choice of starch and flour.
I am cracking the perfect recipe for you after several attempts. Presenting you the easiest and foolproof pumpkin pie recipe with a choice of ingredients so you don’t have to. I am using the most common and easily available ingredients. Like most of you I grow up with delicious thanksgiving treats every year. Pumpkin pie was an essential part of my childhood like chocolate chip cookies.
Canned or homegrown pumpkin for pumpkin pie?
I will recommend using homegrown pumpkins or buying one from local farmers’ markets. Home-grown pumpkins or grown not at a scale tastes a lot better and richer. Two key ingredients of thanksgiving are lengthy naps and a generous portion of pumpkin pie. The latter cannot be composed of course. Preparing for my thanksgiving treat a night prior is always a huge satisfaction so I can rest really well for the next day to come. Now that you have a perfect recipe worked out for you, you can rest assured too!
No-Fail Homemade Pumpkin Pie
A big failure in pumpkin pies could be cracks in the pie crust. Other failures may range from over or undercooked pumpkin pie crusts. Getting the filling taste heaven is another challenge commonly faced by my followers. The best way to get a no-fail pumpkin pie is to perfect the easiest and simplest recipe with minimum ingredients. So, every time you make it, you can do it without fuss and complications. My great pumpkin pie recipe has a range of spices but with a clever balance of sweet to make it perfectly creamy and tasty. With a light balance of carbs and calories, I make sure a slice after dinner won’t burden your Thanksgiving eating guilt.
How do I make pumpkin pie?
I usually start with my own homemade pumpkin pie crust recipe from scratch. Getting the crust right is half the battle won when it comes to pumpkin pie recipes. A further process for making pie is not that much of a hassle. The filling for pie is almost the usual recipe and comes together in minutes just like lemon mousse. All the ingredients are mixed up together on top of the pumpkin pie crust. Using canned pumpkin puree gives a creamier and richer texture. I will prefer using fresh pumpkin and my own pumpkin puree so the pie would be completely homemade.
Pie Crust making
Mix dry ingredients of flour, sugar, and a pinch of sea salt together in a deep bowl for pumpkin pie crust. Make sure to use kitchen gloves while adding butter. Get the mixture together with your thumb and first finger to make a bean-sized flakey texture. Make one by fourth-sized clumps squeezed by hand. Leave it for about a couple of minutes. Now come shortenings into the mixture and mix until flour just covers the surface of shortenings. Rub together again to make flakes and pie-sized chunks leaving some bigger chunks. Drizzle in half quantity of iced chill water just to moisten the batter enough. Add in remaining water gradually while moistening the mixture and running your fingers in the mixture at the same time. The pie crust will slowly come into shape from flakes to smooth manageable dough.
PRO TIP: a perfect dough is somewhere between wet and sticky to perfectly soft when pressed. Not so moist to stick on fingers nor hard enough. Avoid overdoing the dough or it will harden.
To get the dough cold enough to form a shape, wrap it with plastic wrap and get it chilled. Put the dough in the coldest part of the freezer for about half an hour. You may store the dough for future use.
Step by step directions for pumpkin pie
Making homemade pumpkin puree by baking
Let’s make our own pumpkin puree at home from scratch. For this take a medium-sized sugar pumpkin and cut in it half. Get all the goodness of pumpkin pulp scraped with the help of a scraper and fork. Make sure to get all pumpkin seeds out and saved to roast and use later. Prepare a baking dish by oiling it and putting a baking liner in. Place the pumpkin halves on this baking dish and bake it in the oven on 350°F for about one and half hours to a couple of hours. Pumpkin pulp should be as baked as it could be easily mashed with a fork. Get these baked pumpkins out of the oven and let them cool at room temperature. Scrap out all the pulp.
Get the pumpkin pulp without an oven
If you prefer pumpkin puree without an oven you can follow the same steps as mentioned above with a slight change. Place the pumpkin halves inside a saucepan with a couple of cups of water. Let it simmer on low flame unless the water is completely evaporated and cooked. Get the pulp out by the same procedure
PRO TIP: For an extra smooth texture and make puree creamy don’t forget to use this super powerful food blender. It’s like my kitchen companion and never ceases to help me out in almost all puree making.
The magical spice mix for pumpkin pie
A typical spice mix for pie is cinnamon, dried and grounded ginger, cloves, and allspice mix. In my experience, allspice mixture and ground cloves taste similar. I would recommend using only one in this recipe.
My secret ingredient for Pumpkin Pie
I would not be shy while using freshly ground cardamom. Using as much as one-eighth teaspoon would not hurt much.
BONUS: Ground cardamom will give that extra punch of taste to your special pumpkin pie for thanksgiving.
The Great Pumpkin Pie Recipe
This pie recipe makes enough quantity for filling out one homemade crust. Alternatively, the same filling can be used to make two pies with ready-made pie crusts.
- Large organic eggs 2
- Egg yolk 1
- Dark brown sugar ½ cup
- Refined sugar ⅓ cup
- Sea salt ½ teaspoon
- Cinnamon 2 teaspoon
- Ground ginger 1 teaspoon
- Ground nutmeg ¼ teaspoon
- Ground cloves ¼ teaspoon
- Ground cardamom ⅛ teaspoon
- Lemon zest ½ teaspoon
- Pumpkin puree 2 cups
- chilled /Frozen pie crust 1
- Prepare your oven by preheating it at 425℉ for about half an hour prior.
- For the filling, beat eggs and egg yolk in a large deep bowl. Mix together all the eggs, brown and white sugar, and all spices together. Add in all the spices nutmeg, cardamom, cloves, ginger, sea salt, and lemon zest.
- Add the pumpkin puree in spice and sugar mixture to the bowl.
- Beat everything together really well with this hand blender. Make sure all the batter is mixed well.
- Get the already made pie crust dough out of the freezer and set it out on a pie dish.#
PRO TIP: Do not cook the crust and set the filling on an uncooked crust. Let both crust and pie filling cook at the same time.
6. Set the filling mixture on top of the uncooked chilled-out pie crust. Get the pie in the oven and bake for about 15 minutes at a high temperature.
7. Now keep the temperature low at 350℉ and bake the pumpkin further for about 45 to 55 minutes more.
8. For a perfectly cooked pie insert a knife tip into the pie. If nothing sticks to the knife it means the pie is ready to serve. Do not overcook the center as the filling will lose its taste.
PRO TIP: In the middle of baking time keep an eye on pie crust to avoid the crust getting too brown. You may use a pie protector. If a pie protector is not available you may cover the pumpkin pie with foil.
9. Let the pumpkin pie cool on a wire tray at room temperature for about a couple of hours. Right after baking the pie will inflate a bit due to eggs. It will get down on its own to form a perfect shape for great pumpkin pie.
The Great Pumpkin Pie | Halloween Recipe
- Mixing Bowl Set
- Power Blender
- Rolling Pin
- Ceramic Pie Dish
- Pie Weights - 2 Packs
- Pastry Brush
- Pie Crust Cover
- Baking Mat
- 1 large Eggs Free Range
- 1 Egg yolk
- 1/2 cup Dark Brown Sugar
- 1/3 cup White Sugar Refined Granulated
- 1/2 tsp Sea Salt
- 2 tsp Cinnamon
- 1 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 1/8 tsp Ground Cardamom
- 1/2 tsp Lemon Zest
- 2 cups Pumpkin Puree
- 1 Chilled /Frozen pie crust
- Prepare your oven by pre heating it at 425℉ for about half an hour prior.
- For filling, beat eggs and egg yolk in a large deep bowl. Mix together all the eggs, brown and white sugar and all spices together. Add in all the spices nutmeg, cardamom, cloves, ginger, sea salt and lemon zest.
- Add in the pumpkin puree in spice and sugar mixture to the bowl.
- Beat everything together really well with this hand blender. Make sure all the batter is mixed well.
- Get the already made pie crust dough out of the freezer and set it out on a pie dish.
- PRO TIP: Do not cook the crust and set the filling on an uncooked crust. Let both crust and pie filling cook at the same time.
- Set the filling mixture on top of uncooked chilled out pumpkin pie crust. Get the pie in the oven and bake for about 15 minutes on high temperature.
- Set the temperature low at 350℉ and bake the pumpkin further for about 45 to 55 minutes more.
- For a perfectly cooked pie insert a knife tip into the pie. If nothing sticks to the knife it means pie is perfectly baked and ready to serve. Do not overcook the center as the filling will lose its taste.
- PRO TIP: In the middle of baking time keep an eye on pie crust to avoid the crust getting too brown. You may use a pie protector. If pie protector is not available you may cover the pumpkin pie with a foil.
- Let the pumpkin pie cool on a wire tray at room temperature for about a couple of hours. Right after baking the pie will be inflated due to eggs. It will get down on its own to form a perfect shape for great pumpkin pie.
Did you make this recipe?Thanksgiving is just around the corner. Let’s try this recipe and let me know how it turns out. Show your love by contacting Foodies here or comment below.