Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat. Show
Advertisement Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled. RECIPE TIPS TRY Instead of dusting with icing sugar, why not make your pie extra indulgent by adding a meringue topping? IS PUMPKIN HEALTHY? Pumpkin is rich in vital vitamins and minerals. Discover what makes pumpkin so good for you by reading our guide to the health benefits of pumpkin, plus the best healthy pumpkin & squash recipes. I’m a bit biased but this is the Best Homemade Pumpkin Pie Recipe from scratch and the ultimate Thanksgiving dessert in my opinion. I prefer pumpkin pie with a little booze enhanced flavor, served cold, and always with a homemade crust. This pumpkin pie recipe is made with fresh pumpkin, that has been roasted in the oven. Although the option of using can pumpkin still works, I just love the flavor of roasted squash. The texture of the pie is created with a mixture of heavy cream, sour cream, and mascarpone. I’ve made many pies over the years using just heavy cream and I found this to be my favorite combination. To enhance the flavor of the pumpkin I’ve added bourbon, vanilla, and fall spices. The alcohol in the bourbon cooks away leaving a nice balance taste. If you prefer to use something else, swap the bourbon for maple syrup. Now, there are a few important steps to achieve this fabulous Holiday Pie. First, you must make a pie crust from scratch using my Homemade Pie Crust Recipe. This recipe makes enough for two 9 inch pie crusts. You can use one half for the bottom pie crust and chill the other for later. It will only take you about 10 minutes or less to form the pie crust dough. Wrap that sucker in plastic wrap and stick it in the fridge until you’r ready to make pie. Trust me you will get major baking props on Thanksgiving. Fresh Pumpkin Filling or Canned Pumpkin FillingFor this pie recipe you can use either fresh pumpkin puree or canned pumpkin puree. Just be sure to evenly measure out 2 cups of pumpkin puree for your pie filling.
Fresh Pumpkin Pie FillingNext, take those extra pumpkins you aren’t using for decoration and make fresh pumpkin puree. Another key factor in the amazing taste of this pumpkin pie. Simply slice your pumpkins in half, scrape out all the seeds, and bake them for about 45 minutes. Scoop the soft baked flesh from the skins and puree. Whoa!! Yep, you have channeled your inner Martha Stewart. Which Pumpkins Do I Choose?When looking for the best baking pumpkins, choose those labeled labeled “sugar pumpkins” or “pie pumpkins” in the store. Pumpkins are basically a winter squash, so substituting between them can be tricky. Here are a few of my favorite pumpkins to use for baking a pie.
How to Make Homemade Pumpkin PureeIt’s quite easy to make homemade pumpkin purée from scratch. To cook pumpkin for pie, take two small or one medium sized sugar pumpkin and first remove the stems and cut the pumpkins into halves. Using a big metal spoon scrape out the pumpkin seeds and stringy pulp. Line a rimmed baking pan with two layers of parchment paper. Lightly salt the flesh of the pumpkins and place the halves flesh side down on the pan. Bake the pumpkins at 400 F (204 C) for about 35-40 minutes until they can easily be pierced with a fork. Remove pan from the oven, let the pumpkins cool for about 15 minutes, then scoop out the pulp. Use an immersion blender or a food processor to puree the pulp into a smooth consistency. If you notice a pool of water forming in the container of puree, simply drain the excess water. Do not remove all moisture or you will have very dry pumpkin puree. Best Pie Dish for Pumpkin PieMy two favorite pie dishes are aluminized steel and ceramic.
Do You Need to Blind Bake the Crust?The option to partially baking the pie crust before adding the filling is always a personal one. With must custard pies or quiches I definitely recommend this step. However, I have baked this pie several times using the below directions with great success. Pumpkin Pie without pre baking the crust.This is my preferred method when baking this recipe. Roll out the pie crust dough, fit to the pan and add your crimping. Prick the sides and bottom of the crust with a fork. Place the lined pie dish in the freezer for 15 minutes while you prepare the filling. Preheat the oven to 425 F (220 C). Pre cook the filling per directions in the recipe. Place the frozen pie crust on a parchment paper lined tray. Pour the warm filling into frozen pie crust. Bake pie on middle rack of the oven for 15 minutes. Then, lower the oven temperature to 350 F (180 C) and continue to cook the pie for a further 30-40 minutes until the very center of the pie has just a slight jiggle. Remove from heat and place the pie on a wire rack to completely cool. If you choose to partially bake your crust.Don’t stress its much easier than you think. Simply roll out the pie crust dough, fit to the pan and add your crimping. Prick the sides and bottom of the crust with a fork. Chill the dough for about 30 minutes in the fridge. Line the dough with a couple sheets of parchment paper and fill to the top with pie weights or dried beans. The weight will prevent the pie from puffing and shrinking in the oven. Bake the pie crust for about 15 minutes on the middle rack at 425 F (220 C). Place the pie on a metal rack. Then, remove the pie weights by lifting up on the parchment paper and setting them in a large bowl. Place the pie crust back in the oven for another 4-5 minutes. Remove partially baked crust from the oven, place on a wire rack and allow to cool for about 5 minutes before adding the filling and baking the pie. The pie will then need to be baked at 375 F (190 C) for 40-50 minutes until the center has a slight jiggle. Tips for the Best Pumpkin PieI have been eating and making pumpkin pie for years. I always mixed my ingredients poured them in a partially baked pie crust and hoped the pie wouldn’t crack when it cooled. I’ve had underdone and overdone pies, too soft and too firm. Well, after a lot of research of expert bakers with a little trial and error, I’ve found the method that works best for me. ‘The Kitchn’ published an article ‘Mistakes to make when baking pumpkin pie’ and I was happy to try out pre-cooking my filling for the first time. This was a game changer for me and I will be preparing my squash pies this way from now on. Although I go back and forth between pre-baking the pie crust and skipping the step completely I will say I’m happy with both outcomes. When I’m making a decorative pie crust I prefer to bake everything at once to maintain the design. Either way its always a delicious homemade flaky crust and pumpkin pie filling. If you prefer a sweeter pie, add a few more tablespoons of sugar. Or if you’re a big fan of spice add a ¼ -½ teaspoon extra of your favorite spices. Swap the bourbon for cognac or rum. You can even use maple syrup in place of the bourbon if you like! How to make Pumpkin Pie from Scratch
More Fall Inspired Pie Recipes to Try:
Homemade Pumpkin Pie from Fresh PumpkinUltimate Homemade Pumpkin Pie for your Thanksgiving Dessert table made from scratch with homemade pie crust and fresh pumpkin puree. 5 from 6 votes Print Pin RateCourse: Dessert Cuisine: American Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Author: Jenn IngredientsHomemade Pie Crust RecipeEgg Wash
Pumpkin Pie Filling
InstructionsHomemade Pie Crust
Use Fresh or Can Pumpkin PureeCanned Pumpkin Puree
Fresh Pumpkin Puree
Pumpkin PieMake Crust:
Make your filling and bake pie:
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