Easy Pumpkin Pie Recipe

Embark on a culinary journey and discover the art of baking the perfect Pumpkin Pie with our foolproof recipe. Immerse yourself in the warmth and flavors of the season as we guide you through each step to create a masterpiece that captures the essence of autumn. Begin your baking adventure by preparing a buttery, flaky crust that will serve as the foundation for your Pumpkin Pie.

Whether you're a seasoned baker or a kitchen novice, these step-by-step guide ensures a flawless Pumpkin Pie every time. Share the love of autumn with friends and family, and let this Pumpkin Pie be the star of your holiday gatherings. Get ready to savor the season with the ultimate Pumpkin Pie perfection

As your Pumpkin Pie bakes to perfection, your kitchen will be filled with the inviting aroma of spices, signalling the arrival of a delightful seasonal treat. Once cooled, indulge in the joy of slicing through the pie, revealing a picture-perfect cross-section that will impress both eyes and taste buds.

Supplies:

• Blender or emersion blender

• Mixing bowl medium size or stand mixer

• Food processor

• Spatula

• Rolling pin

• Scale

• Pie tart mold

• Pie tin

Yield:

2 pies

Pumpkin Pie Recipe

I like to bake pumpkin pie for the holiday season. It's a smooth and creamy pie with a hint of cinnamon and ginger, and it is super easy to make. For the pie dough, I use the same recipe and the same process that I use for my sugar pie and chocolate tart. The only difference is pre-baking the pie crust because the filling is custard. After rolling out the dough and setting it in the mold or pie dish, dock the pie dough. Line the pie dough with parchment paper first, then add some weight on it. You can use pie weights or use old dry beans. Bake at 350°F for 10 minutes, set it aside, and prepare the filling.

If you have fresh pumpkin at home, steam or cook it in water and puree it. Baking during holidays season always busy, there for, I use can pumpkin puree and can evaporate milk.To make the creamy pumpkin pie filling, start by combining the pumpkin puree with eggs, sugar, heavy cream, and a blend of warm spices like cinnamon, ginger, nutmeg, and cloves. Mix everything together until smooth and well incorporated. Pour the creamy filling into the pre-baked pie crust and smooth out the top with a spatula. Bake the pie at 350°F for about 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. 

Once the pie is done baking, let it cool completely before serving. You can top it with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor. This pumpkin pie is the perfect treat for the holiday season, with its rich and creamy texture and warm spices that will fill your home with a delicious aroma.

So whether you're celebrating Thanksgiving, Christmas, or any other holiday, make sure to whip up a batch of this smooth and creamy pumpkin pie to impress your family and friends. It's a classic dessert that never goes out of style and is sure to be a hit at any gathering. Happy baking!

Ingredients:

One Recipe pie crust: Sugar Crust/Sweet Dough

Pumpkin Pie Filling/Curstard

• 375g pumpkin puree

• 354mL can of evaporated milk

• 1 tsp ground cinnamon a pinch of nutmeg a pinch of ground cloves

• 15g or 1 tablespoon of all purpose flour or pastry flour

• 1 tsp ground ginger

• 30g corn syrup

• 150g brown sugar

• 2 large whole eggs

Steps:

By Hand

1. Preheat Oven: Set your oven to 180°C (350°F).

2. Mix Dry Ingredients: In a large bowl, whisk together the pastry flour, cinnamon, ginger, nutmeg, and a pinch of cloves.

3. Combine Wet Ingredients: In another bowl, beat the eggs lightly. Add pumpkin purée, corn syrup, and milk. Mix until smooth.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until fully combined and smooth.

5. Pour and Bake: Pour the filling into your prepared pie crust. Bake for about 45–55 minutes, or until the center is set but still slightly wobbly.

6. Cool: Let the pie cool completely before slicing.

With Food Processor (Quick Method)

1. Preheat Oven: Set your oven to 180°C (350°F).

2. Add Ingredients: Place all ingredients (pumpkin purée, pastry flour, spices, eggs, corn syrup, and milk) into the bowl of your food processor.

3. Blend: Process until the mixture is completely smooth and evenly combined (about 30–60 seconds). Scrape down the sides if needed.

4. Pour and Bake: Pour the blended filling into your prepared pie crust. Bake for 45–55 minutes, or until the center is set but still slightly wobbly.

5. Cool: Let the pie cool completely before slicing.

Tips:

• If you like, you can blind-bake your pie crust for a crisper bottom.

• Check for doneness by inserting a knife near the center; it should come out mostly clean.

1. Keep Everything Cold

• Butter, shortening, and water should be very cold. Chill your fat and even your flour if your kitchen is warm. Cold ingredients help create flaky layers as the fat melts in the oven and forms steam pockets.

2. Handle the Dough Gently

• Don’t overwork the dough. Mix just until the dough comes together. Overmixing develops gluten, which makes the crust tough instead of tender.

3. Use the Right Fat

• Butter gives the best flavor and flakiness, but a mix of butter and shortening is easier to handle and can make the crust even flakier. Some bakers use lard for extra tenderness.

4. Add Water Gradually

• Use ice-cold water and add it a tablespoon at a time. Stop as soon as the dough holds together when pressed. Too much water makes the crust tough; too little makes it crumbly.

5. Rest and Chill the Dough

• Chill the dough for at least 30 minutes before rolling it out. This relaxes the gluten and firms up the fat, making the dough easier to roll and helping prevent shrinking during baking.

6. Roll Out Carefully

• Roll from the center outward on a lightly floured surface. Rotate the dough often to keep it even and prevent sticking. If the dough cracks, let it warm up for a few minutes before continuing.

7. Blind Bake for Custard Pies

• For pies like pumpkin, blind bake (pre-bake) your crust before adding the filling. Line the crust with parchment and fill with pie weights or beans, bake until set, then remove weights and bake a bit longer. This prevents sogginess.

8. Create a Barrier

• After blind baking, brush the crust with egg white or corn syrup and bake for a few more minutes. This forms a seal that keeps the filling from soaking into the crust.

9. Bake on a Lower Rack

• Place your pie on the lower oven rack or on a preheated baking sheet. This helps the bottom crust brown and crisp up.

10. Use the Right Pan

• Metal pans conduct heat best and help achieve a crisp bottom. Glass pans are good for monitoring browning, but avoid shiny aluminum or ceramic for the bottom crust.

Bonus: For Extra Crispness

• Sprinkle a thin layer of breadcrumbs, crushed cookies, or cornflakes on the bottom before adding filling.

For a sweet pie, brush melted chocolate on the cooled crust for a tasty moisture barrier.