Pumpkin pies consists of three parts; the crust, the filling, and the whipped cream. The filling is gotten mainly from canned or homemade pumpkin puree and other variety of ingredients. The pie crust also may either be homemade or store bought. A dish of pumpkin pie is a perfect ending to any thanksgiving feast.
This delicious pumpkin pie recipe provides steps on how to prepare pumpkin pie from the scratch (including how to make the puree and the crust). This is an easy pumpkin pie recipe that takes all of 3 hours to put together but it is also flexible as an individual can decide to shorten the preparation time by purchasing the puree and crust from stores. This is unarguably the best pumpkin pie recipe for every home.
The ingredients of pumpkin pie for this recipe are in three categories, firstly for the homemade puree, then the homemade crust and lastly the filling.
For the pumpkin puree:
1 medium size (about 3 pounds) sugar pumpkin
For the crust:
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 3 ounce cold unsalted butter
- 4 to 5 tablespoons cold water
- For the filling:
- 14 ounce can (1 1/4 cups) of light cream or evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
Method of preparation:
- To make the puree, preheat oven to 425°F (218 degrees Celsius)
- Cut the medium sugar pumpkin in half then scrape out the insides and discard the seeds
- Line a baking sheet with aluminium foil and place the pumpkin halves cut side down on the lined baking sheet
- Bake for one hour until a fork can easily pierce them
- Remove from oven, let them cool and scoop out the pulp
- To make the crust, make them while the pumpkin is baking. First, Combine salt and flour in a large bowl
- Cut the unsalted butter into 1/2 inch pieces and add into the dough. Stir with a fork until mixture has pea-sized clumps of butter throughout
- Add cold water and stir until mixture is moistened
- Drop dough on a lightly floured surface and roll into a ball. Pat and roll it into a 12 inch circle
- Transfer to a 9 inch pie plate fold and the overhangs decoratively
- To make the filling, scoop out puree into a large bowl and gradually mix in the milk and eggs
- In a small bowl, mix together the sugars, flour, salt, cinnamon, ginger, nutmeg, cloves, vanilla extract and stir the mixture
- Gradually add the dry ingredients to the wet ingredients in the large bowl and stir until well mixed
- Pour the filling into the crust and bake at 425°F for 15 minutes
- Reduce the temperature to 375°F and bake for 40 to 45 minutes or until a knife plunged into the center comes out clean
- Cool for a few minutes until room temperature. Cut into 8 wedges and serve topped with whipped cream
- Store covered and refrigerated for up to 3 days
This tasty pumpkin pie recipe can be eaten plain without the whipped cream. The benefit of making the puree homemade is that it helps to skip the canned stuff which typically contains added sugars and syrups and it also saves money. This recipe yields up to 8 servings.
Nutritional facts per serving: 277 calories, 5g protein, 12g fat, 41g carbohydrate, 247mg sodium, 611mg potassium, 83 mg cholesterol, 29g sugar.
This yummy pumpkin pie recipe is packed full with vitamins and minerals. It is a significant source of water-soluble B vitamins such as thiamin, vitamin B-12, riboflavin, folate and niacin which are helpful in skin, vision, stomach, red blood cell, heart and neurological health. It is also rich in vitamin A, vitamin K and vitamin E. It contains minerals such as phosphorus, potassium, calcium and iron. Pumpkins contain Beta-carotene a powerful antioxidants which can help prevent degenerative damage to the eyes and also delays ageing and body degeneration. They also contain lutein and zeaxanthin, two antioxidants that are thought to help prevent cataracts. Pumpkins help control diabetes and also contain fiber which is good for digestion and metabolism.
In conclusion, this perfect pumpkin pie recipe is second to none. It is a superb way of incorporating the lasting and tangible health benefits of pumpkin into the diet.