Pumpkin Pie Recipe

Pumpkin Pie Recipe

Pumpkin Pie By Shutterstock
Pumpkin Pie

This easy Pumpkin Pie is healthy and tasty filled with aromatic spices, usually, I made it in winters but due to this pandemic covid-19 you all are advised by your doctor to eat healthily and use some spices that are warming and effective for the remedy of cold, cough, and the fever; cinnamon, ginger, cloves, black pepper, or nutmeg. Pumpkin Itself a healthy vegetables provide food energy and an excellent source of pro-vitamin a beta-carotene, and vitamin A. Also try apple pie

For the pie filling, you have both the options; canned pumpkin or fresh pumpkin but I would like to use fresh pumpkin but if you are in haste and have to make it in less time, canned pumpkin would be the best to use. 

 Eggs will help the filling to set up well, it's a healthy option and makes the texture-rich. Heavy cream makes the pumpkin pie silky and smooth; using 1 cup cream and if it seems too thick add the 1/4 cup of milk. The utmost necessary ingredient in my pumpkin pie recipe in the filling is cornstarch, it helps to set up well and makes it firm while retaining the smoothness. Also, a pinch of freshly ground pepper makes wonder; makes the taste of the pie awesome this is the open secret of the recipe.


To avoid the cracks in your pumpkin pie if you bake it for the right amount of time it's about 50-60 minutes. This much time is sumptuous to bake it well neither less nor more,over-baking cracked it, the center of the pie will be slightly wobbly but would be set as it cools; silky yet thick.


Prep time: 1hr 30mins

Cook time: 1hr 

Total time: 2hr 30mins

Yield: 9-inch pie



For the Crust: 

2 ½ cups all-purpose flour

3/4 tsp salt

1/3 cup vegetable shortening (optional)

½ cup cold unsalted butter

7-10 tbsp cold water.


 For the pumpkin pie:

2 cups pumpkin puree

3 eggs

1 cup heavy cream

1/4 cup of milk 

 1 1/4 cup packed brown sugar

1 tbsp cornstarch

1/2 tsp salt

1 and 1/2 tbs ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

a pinch of ground cloves

a pinch of freshly ground black pepper


For the Egg-wash:

Mix the egg white and a tablespoon of milk.




To Make the Crust: 


Take a mixing bowl to add salt and flour together, add cold shortening and butter. Cold butter and shortening are very essential, it helps to make flaky pie crust. Keep both colds in pie crust so that when they start melting in the oven they create flaky, tender layers of crust that are expected while making any kind of pie. Two crusts are required in the recipe a bottom and a top or lattice crust. 

Use a fork to cut the fats into the flour so that the mixture resembles crumbs. Add 1 tbsp ice water at a time to fold the dough becoming into a ball. Use water according to the need. Do not overwork on dough; dough should not be sticky only handle enough to form balls.

Divide the dough into two parts and flatten each into a disc, an easy method for rolling out crust to easily transfer to the pie plate; take a damp kitchen towel lay it onto countertop place a large parchment paper over it, now use a rolling pin to gently press start from the center and work outward and make a large 13” circle.

Place the pie tin next to roll out pie crust grab the edges of the parchment paper and flip onto the pie tin now gently fit the crust into the bottom and peel off the parchment paper. Trim the edges so that they overlap the rim of the pan by an inch only.


To Make Filling: 


whisk the pumpkin in the bowl, beat the eggs and the brown sugar together till combine well, add the cornstarch, salt, cinnamon, ginger, clove, nutmeg, and black pepper incorporate all the spices well, add the cream, and milk whisks fast and combine well everything. 


Preheat the oven to 375 degrees F, rollout the 12-inch circle chilled pie crust, carefully place it in a 9-inches pie pan tuck it in with the help of your fingers, trim the extra overhang of crust with a knife and discard, wind up the edges with the fork lined the pie crust with the parchment paper will make easy to shape the crust, brush the edges with egg-wash, fill with pie weights or dried beans. par-bake the crust for about 10 minutes, carefully removes the parchment paper and the pie weight or beans.


Pour about 3/4 of the pumpkin filling into the par-baked crust, bake about 55-60 minutes or until the center is set after 30 minutes of baking cover the pie edges of the pie to prevent getting too brown. Check the doneness after the preferred baking time to avoid over-baking.


Once done transfer the pie to a wire rack and allow to cool completely for at least 3-4 hours, decorate with sugared cranberries or cranberries jam or served with whipped cream. Leftover covered tightly can be stored for about 5 days in the refrigerator.


Post a Comment