Learn how to make a delicious pumpkin pie from scratch, using quality ingredients. It is simpler than you think!
We are full on in pumpkin season! I don’t know about you, but when fall hits, my body just knows and I begin to abandon the fruit cravings and turn my gaze to pumpkin, cinnamon, cloves, etc.
It just feels wrong to eat fresh fruit when the weather turns cold and the leaves are changing to beautiful shades of yellow and red.
Call me old fashioned, but I love a good, old fashioned pumpkin pie when the fireplace is going and the holidays are here.
A lot of people see pumpkin pie as more of a Thanksgiving dessert, but that is simply not true! Christmas feasts also benefit from the delicious pumpkin pie (homemade of course).
Can I tell you a secret? Sometimes we even eat pumpkin pie with our breakfast! Yep, there is nothing better than a slice of delicious pumpkin pie beside eggs and sausage.
Why make a pumpkin pie from scratch?
I say this over and over again, but it is all about the quality of your ingredients. Your pie will only be as good as the ingredients. To start, ditch that canned pumpkin and make your own! In fact, I have a whole post dedicated to making pumpkin puree and here is a secret…it isn’t hard! You can check that post out HERE.
And what about the pie crust, you can’t skimp on that either! A homemade pie crust is infinitely better than a store bought one. And I just happen to have an easy recipe for that too, check it out HERE. Now, if you make a homemade pie filling but skimp on the pie crust, you might as well hang up the apron, the pie just isn’t going to shine.
Okay, that might be slightly dramatic, but for real, the pie crust is the foundation of the pie, so please give homemade pie crust a chance!
How to make my delicious pumpkin pie
Delicious Pumpkin Pie
Learn how to make a delicious pumpkin pie from scratch, using quality ingredients. It is simpler than you think!
Ingredients
- 1 3/4 cup pumpkin puree
- 2 eggs
- 3/4 cup brown sugar
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp clove powder
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1 cup cream
- 1 pie crust dough, rolled out
Instructions
- Roll out pie crust dough and place in greased pie plate.
- Line dough with foil and add pie weights/dried beans to the center.
- Bake for 20 min. @ 350 degrees.
- Once finished baking, let cool while mixing the filling.
- Add pumpkin puree, eggs, brown sugar, vanilla, salt, cream, and spices to a bowl and mix well and set aside.
- Once pie crust has cooled, remove pie weights/dried beans and foil.
- Pour pumpkin mixture into pie crust.
- Bake in the oven @ 350 degrees for 1 hour.
- Once the pie has finished baking, allow it to cool and then place in the refrigerator for 1 hour.
