Dessertsbiggerbolderbaking5.0
Pumpkin Pie
Is it cheaper to make homemade pumpkin pie vs. store-bought? Discover why homemade wins for flavor, freshness, and value this holiday season.
👥 10 Servings⏱️ Prep & Cook: 3h 40m⏳ Prep: 45 min🔥 Cook: 55 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
📝 Preparation Steps
1
For the Pie Crust
2
On a floured surface, roll out the chilled pastry to roughly an 11-inch (22 cm) round. Line a 9-inch (22 cm) pie pan with the pastry. Trim the pastry leaving enough for you to flute the edges. Place in the fridge until needed.
3
For Pumpkin Pie Filling
4
In a medium bowl combine all of the pie filling ingredients and whisk until smooth and lump free.
5
Pour filling into the prepared crust and brush the rim with egg wash.
6
Bake at 425°F (220°C) for ⏱️ 15 minutes. Reduce heat to 350°F (180°C) and bake for 35 to ⏱️ 45 minutes longer or until the crust is golden brown and the top of the pie is set (cover edges with foil during the last ⏱️ 15 minutes to prevent over-browning if necessary.)
7
Cool on a wire rack for about an ⏱️ 1 hour. Once cooled refrigerate for at least two hours but up to 2 days.
8
Enjoy with whipped cream! Store leftovers for up to 2 days. This pie does not take well to freezing.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...