Homemade pumpkin pie is an iconic dessert served in many households during the holiday season. This simple recipe will have your family and friends requesting you bring this dessert again and again!
HOMEMADE VS STORE-BOUGHT PURÉE
This pumpkin pie recipe calls for homemade butternut squash purée. But, it can easily be substituted for homemade or store-bought pumpkin purée.
The first reason I used the butternut squash is because I have a ton of it. And even if I didn’t, it’s a fairly inexpensive squash to purchase at a farmer’s market or the grocery store. The process of cooking and making the purée is really easy. {Click HERE for the simple step-by-step.}
My other reason for using this over a canned purée is the depth of flavor from a homemade ingredient. There is just something about using fresh produce that gives a recipe a little more of a down home feeling.
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〈EASY BUTTERNUT SQUASH PURÉE RECIPE〉 〈DUTCH SANTA CLAUS COOKIES RECIPE〉
TIPS FOR MAKING A HOMEMADE PUMPKIN PIE
- If you plan to use store-bought pumpkin purée, be sure to stock up early in the fall. This tends to fly off the shelves a few weeks before Thanksgiving.
- Evaporated milk can also be a hot commodity as many recipes call for it. So grab a few cans of that when you see it!
- Store brand evaporated milk is totally fine. The creamiest pie will come from using a full-fat over a low or no fat option.
- Beat the eggs prior to adding it to the filling. This allows the eggs to mix in through the entire filling more easily.
- Mix all of the spices into the purée first. Followed by the eggs. And lastly, slowly add and stir in the evaporated milk.
- Use aluminum foil as a crust guard to keep the crust from overbaking. Since pumpkin pies require quite a bit of time in the oven, the exposed crust can dry out and get crispy. I pull the aluminum foil off for the last 10-15 minutes of baking.
- You can use either homemade or store-bought pie crust. This is a no-judgment zone.
TOOLS YOU WILL NEED
- Large bowl
- Small bowl to beat the eggs
- Whisk
- Spoon to stir the filling
- Pie plate
- Aluminum foil
- Cooling rack
- Pie server
HOMEMADE PUMPKIN PIE FAQ
If you use butternut squash, your pie may bake slightly more brown than it would with canned pumpkin. This is perfectly normal, and natural actually.
Allow the pie to cool on a cooling rack for two hours. Serve immediately or store in the refrigerator for later. Store leftovers in the refrigerator as well. {You can see which refrigerator we have and love HERE.}
Pumpkin pie is always better with whipped cream. We make our own using heavy cream in my mixer on high. Maple syrup and a dash of vanilla extract can add some natural sweetness. Whip until stiff peaks form. Store in the refrigerator. {I use THIS MIXER.}
I hope this recipe finds it’s way to your holiday table. My family loves it for both Thanksgiving and Christmas…as well as for a treat in between!
Pumpkin Pie
Ingredients
- 2 cups butternut squash or Pumpkin puree (homemade or store-bought)
- 3/4 cup white granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 2 eggs, beaten
- 15 oz evaporated milk
- pie crust (homemade or store-bought)
Instructions
MIX PUREE AND SPICES
- Place the butternut squash or pumpkin puree in a large bowl.
- Add the sugar, cinnamon, ginger, and nutmeg. Stir by hand to mix thoroughly.
ADD EGGS AND MILK
- Add the eggs and stir by hand until mixed throughly.
- Slowly add and gently stir the evaporated milk into the puree and egg mixture.
PREPARE FOR THE OVEN
- Preheat oven to 425°
- Place pie shell in the bottom of a pie plate.
- Gently pour the pumpkin pie filling into the pie plate.
- Create a crust guard: Tear off a piece of aluminum foil that is large enough to cover the entire pie plate. Fold this in half and cut out a circle from the center. Open the foil up and lay over the edge of the crust. If the circle is too small, fold in half and cut a larger circle. If the circle is too large, adjust by folding an inch or so over itself to shrink the size.
BAKE THE PIE
- Place the pie in the 425° oven for 15 minutes. Reduce temperature to 350° and bake for 40 minutes or until a fork inserted in the middle comes out clean. Remove the crust guard for the last 10-15 minutes.
- Cool on wire rack for 2 hours. Serve immediately or store in a refrigerator.
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