Best Homemade Old-Fashioned Pumpkin Pie with a little touch of spices makes this a festive and fabulous Holiday dessert that has now turned into a tradition in most families.
In a medium-sized bowl whisk Pumpkin puree, 3 large eggs, brown sugar, and granulated sugar together. Add cornstarch, salt, cinnamon, nutmeg, ginger, cloves, ground cardamom, pepper, evaporated milk (or Heavy cream+ Milk), and whisk well until everything is combined. Your filling should be a little thick.
Preheat your oven to 375°F or 190°C.
Bring out your pie dough from the refrigerator. Flour your surface generously. Roll out your dough into a 12-inch circle. Turn the dough a few degrees on the right after every roll. This ensures a proper circular rolled dough. (Don't worry, if it's not a proper circle). Dust your rolling pin with flour. Wrap this rolled pie dough onto your rolling pin.Unwrap this on your pie dish. I used a 9-inch pie dish. Trim off the excess from the sides with a small and sharp knife. Flute the edges with your finger. If you are using a store-bought pie shell then you can skip this step.
Pour the Pumpkin Pie filling on the unbaked Pie shell. (If you want you can pre-bake the crust for 10-minutes after wrapping it up with parchment paper and filling it with Pie-weights).Don't fill all the way up to the top. Fill only up to 3/4th of the pie dish. Brush the Sides of the Pie Crust with Eggwash (combine 1 egg and 1 tablespoon Milk). Bake for about 55-60 minutes or until the center is almost set. After about 25-26 minutes of baking, cover the pie with an aluminum foil and bake it further, this saves it from excess browning.Check for doneness at the 50-minute mark and then again at the 55-minute mark. You will know that it is done when a knife dipped inserted at the center comes out relatively clean.
Cool it down the pie evenly by transferring it to a wire rack. It takes at least 3 hours for this pie to cool down completely. Decorate with Whipped cream. Store leftovers in the refrigerator after keeping it in a tightly covered box. It stays fine for up to 5 days.
Video
Notes
You can prebake the crust with some Pie weight at 350F for 10 minutes. Poke holes in the Pie Crust, apply some Eggwash and then put Pie weight in a Parchment Paper and Bake the crust for about 10 minutes.Cool it down to room temperature before you pour in the Pumpkin Pie filling in the crust.
Storage
You can store the Pumpkin Pie for 5 days in an airtight container in the refrigerator.
To store in the freezer, wrap it up using a plastic cling wrap and then again wrap with an aluminum foil and freeze. This can be frozen for up to 3 months. And you can thaw it in the refrigerator overnight before you have it. Microwave t for 2 minutes and then have it.
Or pour them in a ramekin and bake aside the pie to make mini Pumpin custards for Thanksgiving.
Make-Ahead
Ofcourse, I always make this Pumpkin Pie Ahead of Time.You can prep the Pumpkin Pie filling in advance and keep it in an airtight container in the refrigerator overnight. This recipe is best started the night before. Storing the Pumpkin Pie filling will give the spices and sugar some time to blend well with each other and infuse their individual flavors. You can also, make it a week ahead and pour it in a zip-lock bag and freeze for up to 5 days. However, remember to thaw it in the refrigerator overnight, the day before you're making this Pie.You can make the Pie crust in advance, wrap it up with a plastic wrap, and store in the refrigerator for up to 5 days or in the freezer for up to 3 months. Learn how to make homemade Flaky Pie Crust here.You can learn how to make Vegan Pie crust at home here.
Replacements:
You can use Fresh Pumpkin Puree in place of Canned Pumpkin Puree. For Fresh Pumpkin Puree, scoop out the Pumpkin Flesh, discard the seeds and blend it using some water. Bloat it using a paper towel and then use it. Too much water comes in the way of baking a perfect pie, so it's important to soak out the excess water.You can use Evaporated Milk in place of Heavy cream and Milk for the filling.You can replace all of the spices with some Pumpkin Pie Spice. However, don't forget the Nutmeg and Cinnamon, even if you're using store-bought Pumpkin Pie Spice because Cinnamon and Nutmeg are literally the heart of this Pie.
Nutrition
Nutrition Facts
Best Homemade Old-Fashioned Pumpkin Pie
Amount Per Serving
Calories 323
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik