With fall officially here and Thanksgiving around the corner many people are looking forward to cool, creamy pumpkin pie topped off with piles of whipped cream. Here are three different ways to make pumpkin pie at home.
The Perfect Pie Crust
When time or simplicity is an issue, store-bought pie crust is readily available. Pie crust can be bought frozen in disposable pie plates that are ready to be filled and baked. It can also be bought in a refrigerated form. This type of crust usually needs to be rolled into a pie pan and can then be finished as desired. This allows the baker a little more flexibility in allowing them to decorate and shape their pie as they choose.
With a little practice though even a beginning baker can make a delicious, flaky pie crust at home.
Homemade Pie Crust Recipe
- 3 c. flour
- 1 1/4 c. shortening
- 1 tsp. salt
- 1 egg, well beaten
- 5 tbsp. cold water
- 1 tbsp. cider vinegar
Cut together the first 3 ingredients. Combine the last 3 ingredients and pour over the above mixture. Mix together. Makes two double pie crusts, rolled thin, or one double and one single pie crust.
Homemade Pumpkin Pie Made With Store-Bought Filling
To make a pumpkin pie with prepared store-bought filling, simply pour the filling into the pie crust and bake according to the manufacturer's direction.
Pumpkin Pie Made With Homemade Pie Filling
- Recipe for Single-Crust Pie
- 1 16-oz. can of pumpkin
- 2/3 cup sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 3 slightly beaten eggs
- 1 5-oz. can (2/3 c) evaporated milk
- 1/2 cup milk
Directions:
- Prepare pie crust. For filling, combine pumpkin, sugar, cinnamon, ginger and nutmeg in a mixing bowl. Add eggs. Beat lightly with a whisk or a fork just till combined. Gradually stir in both milks. Mix well.
- Place the pie plate that has been lined with pastry on the oven rack. Pour the filling into the crust.
- To prevent overbrowning, cover the edge of the pie with foil paper. Bake at 375 degrees Fahrenheit for 25 minutes. Remove the foil and bake for another 25 minutes or until a knife inserted into the centre of the pie comes out clean.
How to Make Pumpkin Pie From Whole Pumpkins
When using whole pumpkins for baking it is best to choose a variety of pumpkin that is labelled as "sugar pumpkin" or specifically says that they are for baking or pies. These pumpkins provide a smoother texture and sweeter taste than the larger pumpkins that tend to have a stringier texture and a more squash-like flavor. A pie pumpkin is usually approximately the size of a cantaloupe.
Prepare the pumpkin:
- Wash the pumpkin
- Place pumpkin in microwave and cook on high for 2 minutes.
- Remove from the microwave and pierce the skin of the pumpkin with a fork. Be sure to pierce several times all over the pumpkin.
- Microwave on high again for another 2 to 4 minutes.
- Remove from microwave and cover with foil.
- Allow to stand for approximately 5 minutes.
- Slice the pumpkin open and scrape out the seeds.
- Scrape out the pumpkin pulp.
- Allow the pumpkin to sit for 30 - 60 minutes and then strain off any extra water.
- Puree the pulp with a blender or food processor.
To Make the Pie Filling:
Combine the following ingredients:
- 3 cups of cooked, strained and pureed pumpkin
- 1 cup sugar
- 1/2 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. allspice
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 4 large eggs
- 1 1/2 cans (12 oz) of evaporated milk
Pour filling into prepared pie crust. Bake at 425 degrees Fahrenheit for 15 minutes then reduce temperature to 350 degrees and continue to bake for 45 - 60 minutes until a knife inserted into the centre comes out clean.
Whether pumpkin pie is made from scratch or made with store-bought ingredients it's wonderful, homey taste can be enjoyed by everybody.
Thanksgiving Dinner Meal and Menu Ideas
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