Classic Homemade Pumpkin Pie Delight
Indulge in the heartwarming flavors of fall with this Classic Homemade Pumpkin Pie Delight. This recipe, inspired by a beloved blog, is crafted using Roasted Pumpkin Puree made from fresh farmer's market pumpkins, creating a uniquely rich and flavorful pie. Whether you prefer a traditional pie crust, a graham cracker base, or even going crustless, this pie accommodates all tastes. It yields enough filling for two delightful 8-inch pies or one generous 10-inch deep dish, plus a mini treat! Perfect for Thanksgiving gatherings or cozy family dinners, this pie promises a melt-in-your-mouth experience topped off with sweetened vanilla whipped cream.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Pie crusts
2 (8-inch) or 1 (10-inch deep dish) (Unbaked and of your choice (store-bought or homemade).)
Roasted pumpkin puree
3 cups (Made from fresh farmer's market pumpkins, prepare according to recipe #509728.)
Sugar
1 cup (Granulated.)
Cinnamon
1 1/2 teaspoons (Ground.)
Ground cloves
1 teaspoon (Ground.)
Ground allspice
1 teaspoon (Ground.)
Ground ginger
3/4 teaspoon (Ground.)
Ground mace
1/4 teaspoon (Optional, ground.)
Ground nutmeg
1/4 teaspoon (Ground.)
Vanilla extract
1 teaspoon (Pure.)
Salt
1/4 teaspoon (Kosher or table salt.)
Eggs
4 large (Lightly beaten.)
Evaporated milk
18 ounces (Or 1.5 (12-ounce) cans of fat-free evaporated milk.)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, combine the sugar, cinnamon, ground cloves, ground allspice, ground ginger, ground mace (if using), ground nutmeg, and salt. Whisk the ingredients together until well blended to break up any lumps.
3
Incorporate the roasted pumpkin puree and lightly beaten eggs into the spice mixture, stirring until thoroughly combined.
4
Pour in the evaporated milk and whisk until the mixture is smooth and homogeneous.
5
Select your prepared pie shell(s)—either two unbaked 8-inch pie crusts or one 10-inch deep dish pie shell. Pour the pumpkin filling evenly into the shells, filling each generously.
6
For optimal baking, place the pie(s) into the preheated oven and bake at 425°F for the first 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking. Depending on your choice of pie size, bake the 8-inch pies for approximately 45 minutes and the 10-inch deep dish pie for about 60 minutes.
7
Keep an eye on the crust; if it begins to brown excessively, use a pie crust shield or strips of foil to cover the edges.
8
To check for doneness, insert a knife into the center of the pie. If it comes out clean, the pie is ready.
9
Once baked, allow the pie to cool completely on a wire rack.
10
If not serving immediately, let the pie chill uncovered in the refrigerator for 1-2 hours before covering with plastic wrap. This step helps prevent condensation and keeps the pie’s top from becoming soggy.
11
Serve each slice cold or at room temperature, paired with a dollop of sweetened vanilla whipped cream for an exquisite finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this pumpkin pie recipe?
The recipe is called Classic Homemade Pumpkin Pie Delight.
What makes the pumpkin puree in this recipe unique?
It uses Roasted Pumpkin Puree made from fresh farmer's market pumpkins for a rich and flavorful taste.
How many pies does this recipe yield?
This recipe yields enough filling for two 8-inch pies or one 10-inch deep dish pie, plus a mini treat.
What types of crust can I use for this pie?
You can use a traditional pie crust, a graham cracker base, or even bake it crustless.
What is the recommended topping for the finished pie?
The pie is best served with a dollop of sweetened vanilla whipped cream.
What spices are included in the pumpkin pie spice mixture?
The mixture includes cinnamon, ground cloves, ground allspice, ground ginger, ground mace, and ground nutmeg.
Is ground mace a required ingredient?
No, ground mace is listed as an optional ingredient in the spice mixture.
How many eggs are needed for the filling?
The recipe requires 4 large eggs, lightly beaten.
What kind of milk should I use for this pumpkin pie?
You should use 18 ounces of evaporated milk, which is about 1.5 (12-ounce) cans.
Can I use fat-free milk for this recipe?
Yes, the recipe specifically mentions that fat-free evaporated milk can be used.
At what temperature should I preheat the oven?
The oven should be preheated to 425°F (220°C).
How long do I bake the pie at the initial high temperature?
The pie should be baked at 425°F for the first 15 minutes.
What is the second baking temperature after the initial 15 minutes?
After the first 15 minutes, reduce the oven temperature to 350°F (175°C).
How long should I bake two 8-inch pies?
Two 8-inch pies should be baked for approximately 45 minutes after the temperature reduction.
What is the baking time for a 10-inch deep dish pie?
A 10-inch deep dish pie takes about 60 minutes after the temperature is reduced to 350°F.
How do I check if the pumpkin pie is fully cooked?
Insert a knife into the center of the pie; if it comes out clean, the pie is ready.
What should I do if the pie crust starts browning too fast?
You can use a pie crust shield or strips of aluminum foil to cover the edges.
How should the pie be cooled after baking?
Allow the pie to cool completely on a wire rack.
What is the proper way to refrigerate the pie if not serving immediately?
Chill the pie uncovered in the refrigerator for 1-2 hours before covering it with plastic wrap.
Why should the pie be chilled uncovered at first?
Chilling it uncovered helps prevent condensation and keeps the top of the pie from becoming soggy.
Should the pie be served hot or cold?
The pie should be served cold or at room temperature.
How much sugar is required for the filling?
The recipe calls for 1 cup of granulated sugar.
What amount of roasted pumpkin puree is needed?
You will need 3 cups of roasted pumpkin puree.
What is the specific preparation for the vanilla extract?
The recipe calls for 1 teaspoon of pure vanilla extract.
Is there a specific recipe recommended for the pumpkin puree?
The instructions suggest preparing the puree according to recipe #509728.
What type of salt should be used in the spice mixture?
You can use either kosher or table salt.
How much cinnamon is used in the recipe?
The recipe requires 1.5 teaspoons of ground cinnamon.
How much ground ginger is added to the filling?
The recipe calls for 3/4 teaspoon of ground ginger.
What are the primary categories or tags for this recipe?
The tags include pumpkin pie, fall recipes, Thanksgiving, and homemade pie.
Can I use store-bought pie crusts?
Yes, you can use either store-bought or homemade unbaked pie crusts.