Everyone needs a classic pumpkin pie recipe so make sure to save this one somewhere handy so you can reference it precisely once a year when Thanksgiving rolls around.
Pies have always scared me a little bit, but I promise, this one is incredibly easy.
The homemade pie crust is SO easy and worth the extra effort, which honestly isn’t that much.
The pie filling is minimal effort at best. Simply mix all the ingredients with a hand or stand mixer, pour it in the cooked crust, and voila.
I've also included instructions below for a graham cracker crust if you want to make two pies and try something different on the second. I think the graham cracker crust gives the pumpkin pie the perfect crunch it could use!
Follow the instructions below precisely when making the crust and you’ll be just fine! Drop me a comment on which you prefer: pumpkin pie or pecan pie?
Classic Pumpkin Pie
Simple Homemade Pie Crust:
1 ½ C. flour
½ C. cold butter, cut into cubes
¼ tsp. salt
4-5 T. ice water
Pumpkin Pie:
2 C. pumpkin puree
1 can evaporated milk
2 eggs, beaten
3/4 C. packed brown sugar
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. cloves
¼ tsp. all-spice
½ tsp. salt
Directions:
Heat oven to 425.
For the crust, combine the flour, butter, and salt into a food processor. Do not over mix. Remove the lid and blade and pour in ice water 1 tablespoon at a time, using a fork to mix. Do this until a ball begins to form. Remove from bowl, shape into a ball, cover tightly with plastic wrap and chill for 30 minutes, minimum.
On a floured surface, roll the pie dough out to a large circle large enough to fold over the edges of the pie pan. Fold the excess edges back in towards the middle of the pie creating the crust edge. Get fancy if you can.
Place a piece of aluminum foil over the pie, place these pie weights or a bag of dried beans into the crust to weigh it down. Bake for 15 minutes. Remove the weight and foil and bake for 5-10 more minutes until the crust is turning golden brown.
In a large bowl, mix all ingredients together until well combined and then pour into your cooked pie crust.
Bake for 15 minutes and then turn oven down to 350.
Bake for 40 minutes or until a toothpick comes out clean one inch away from the crust.
Graham Cracker Crust Directions:
1 1/2 C. Graham cracker crumbs
5 T sugar
½ cups shredded sweetened coconut
6 T butter, softened
Heat oven to 350.
Mix the graham cracker, sugar, and shredded coconut in a food processor until well combined. Don't pulverize.
Add in the butter until a crumbly dough forms.
Press into a sprayed 9-inch springform pan and bake for 10-12 minutes.
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