Amazing Homemade Pumpkin Pie

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Introduction: Amazing Homemade Pumpkin Pie

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this Instructable, I am going to show you how to make pumpkin pie. This easy amazing homemade pumpkin pie recipe is sure to impress your pumpkin pie loving friends and family. A perfect pie for the holiday season or any time you have a craving. Pumpkin pies aren't hard to make. If I can do it, you can do it. Let's get baking! :)

Don't forget to follow me and check out my other Instructables. :)

Follow the easy steps below or watch the video tutorial, or do both! :)

Step 1: Ingredients and Tools

You can print the recipe here if you like.

Ingredients:

  • 1 9" pie crust either homemade or storebought
  • 3 egg yolks (from large eggs)
  • 1 large egg
  • 1 can of sweetened condensed milk (14 oz. 396 g)
  • 1 can of pumpkin/puree (15 oz. 425g)
  • 2 Tbsp. white granulated sugar (optional) (30g)
  • 1/4 cup brown sugar (light or dark) (60g)
  • 1 tsp. ground cinnamon (4g)
  • 1/4 tsp. ground cloves (1g)
  • 1/4 tsp. of nutmeg (1g)
  • 1/4 tsp. of ground ginger (1g)
  • 1/4 tsp. of salt (1g)
  • 1 tsp. of vanilla extract
  • OR use 1 tsp. of pumpkin spice and only 1/2 tsp. of ground cinnamon (instead of the nutmeg, ginger, and cloves)
  • Whipped cream for topping
  • Ground cinnamon for dusting

Tools:

  • Parchment paper
  • Beans or pie weights
  • 9" pie pan
  • Sheet pan
  • Aluminum foil
  • Bowls
  • Spatula
  • Whisk

The above pie weights link is an Affiliate Link. As an Amazon Associate, I earn on qualifying purchases.

Step 2: Pie Crust

Begin with the pie crust. You can use a homemade pie crust if you like or a storebought one. If you use a homemade one, place it in a 9-inch pie plate. Then put it in the freezer for about 10 minutes while you preheat the oven to 375 F/190 C.

If you are using a premade pie crust that is frozen, just take it out of the freezer while the oven preheats. If you have a pie crust that has already been chilling in the fridge, once the oven is preheated, remove the pie crust unroll it and place it on the pie plate.

Place a piece of parchment paper in the empty pie crust and then use pie weights or uncooked beans to weigh down the parchment paper. This will help the crust keep its shape, and not puff up on the bottom while we blind bake it.

Tip: I like to put the pie plate on a sheet pan, so it is easier to remove from the oven, instead of having to grab the plate itself.

Now bake the pie crust for 15 minutes on the middle rack. Once done lift up the parchment paper with the beans or weights and remove it, and then put the empty crust back in the oven for another 15 minutes, until the crust is slightly golden brown. You may want to cover the edges of the pie with foil, to prevent over-browning.

Remove it and allow it to cool for a bit while you make the Pumpkin Pie filling.

Step 3: Pumpkin Pie Filling

Time to make the pumpkin pie filling. Add 3 yolks for large eggs to a large bowl, along with 1 full egg. Save the 3 egg whites and make an omelet or something with them. I have an omelet Instructable if you want to check that out.

Whisk up those eggs, then add in the sweetened condensed milk, canned pumpkin puree, sugar, brown sugar, cinnamon, cloves, nutmeg, ginger, salt, and vanilla extract.

Tip: You can also just use 1 tsp. of pumpkin pie spice instead of using ginger, nutmeg, and cloves. If you do, only use 1/2 tsp extra cinnamon.

Use a whisk or hand mixer to whisk those ingredients together. The pumpkin pie filling is done!

Don't want to use canned pumpkin? That's okay you can make it from fresh pumpkin following these steps:

  1. Preheat the oven to 350 F/176 C.
  2. Wash and dry the pumpkin.
  3. Then cut it in half and remove the seeds and the stingy pulp.
  4. Discard the pumpkin seeds or you can make roasted pumpkin seeds if you like.
  5. Brush the pumpkin halves with vegetable or olive oil, or any other oil, and place them in a roasting pan.
  6. Add about a cup or so of water in the pan. The steam from the water will help it cook evenly as well as help to keep it from drying out.
  7. Bake the pumpkin halves in the oven until soft when poked with a fork, this will take 75 to 90 minutes or so.
  8. Remove them from the oven and allow them to cool until you can touch them. Scoop out the flesh leaving the skin behind. Add the flesh to a food processor or blender and blend until smooth. If it is too watery, drain some of the water.
  9. Now you can use it for any recipe that calls for canned pumpkin.

Step 4: Bake That Pumpkin Pie!

Now pour the pumpkin pie filling into the pie crust. Give it a slight giggle, to let any bubbles settle. If the sheet pan is still hot make sure to use oven mitts. Turn the heat down to 325 F/162 C. Then bake the pie in the oven, middle rack position, for 45 to 55 minutes.

After about 20 minutes check in the oven and look at the edges of the pie crust, if they are getting too brown, you can put foil around the edges to protect them.

Bake the pie until it is dry around the outside and only a slight jiggle in the middle. Let it cool for 2 to 3 hours at room temperature so it sets completely.

Step 5: Serve That Pie!

Once the pie has set you can cut into it.

Tip: A neat trick that you can do to get a nice clean cut, is to heat the knife with hot water, then wipe the water off, and then make your cuts. Exactly like we might do with cheesecake. This keeps the pumpkin pie filling from sticking to the side of the knife when cutting.

Top that pie off with some whipped cream, and sprinkle on some ground cinnamon if you like. Enjoy!

Step 6: Video Tutorial

You can print the recipe here if you like.

Now watch those steps in action with this video tutorial. :)

Pumpkin Challenge

Participated in the
Pumpkin Challenge

1 Person Made This Project!

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14 Comments

0
Nikita Maree
Nikita Maree

9 months ago

Yum, Pumpkin pie. This looks like a great recipe.

0
obillo
obillo

10 months ago on Step 5

Looks great. Newcomers should take note: when buying cannedpumpkin, read the label. With some brands the pumpkin and pumpkin pie mix are almost identical. Using the lastter will unbalance this recipe. Equipment note: instead of pie weights I now use a length of sash chain.

0
JohnW51
JohnW51

10 months ago on Step 6

Made me hungry for pumpkin pie! I think the error most people make is not pre-baking the crust, or not doing it long enough. I've eaten a LOT of pumpkin pie that had a soggy crust. Also, I noticed you know how to slice a pie correctly. Almost everyone moves the knife up and down as they slice, which means the crust is not cut all the way along the slice. Then the slice just rips apart when you try to take it out. I don't know why people don't understand that. If I can, I try to sneak into the kitchen and slice the pies when we have them, which is only at Christmas and Thanksgiving. I'd prefer to have pie much more often.

0
In The Kitchen With Matt
In The Kitchen With Matt

Reply 10 months ago

Awesome, John, I did my job then if it made you hungry for pumpkin pie! haha. :) Yeah, blind baking the crust is often overlooked or not known, while not necessary for every pie, definitely helps with pumpkin pie. I know right? Pumpkin, at least canned pumpkin is sold year-round, no reason, why pumpkin pie can't be made and eaten year-round too! lol I guess it could lose some of that "Holiday" ness.

0
xstfoc
xstfoc

10 months ago

You must really like sweet, because pumpkin pie with sweetened condensed milk AND white sugar AND brown sugar.....holy crow, I just got diabetes watching your video!!!!

0
In The Kitchen With Matt
In The Kitchen With Matt

Reply 10 months ago

It's not really that sweet, but then again, "Sweet" is a matter of opinion haha. And remember that sugar which isn't that much (1/4th cup of brown, which adds flavor, not just sweetness, and the 2 tbsp. of white) is spread out across several servings of pie. :) But you could always leave out the sugar, haha. But won't be as good, in my opinion. Plus it is pie!! lol It is supposed to be sweet. :)

0
ELECTRONFLYER1
ELECTRONFLYER1

10 months ago

Have you ever made a SLIP PUMPKIN PIE ? . Say good bye to soggy bottoms and dried flutes. I have grown and tried all the gourds and squashes ( pumpkins) out there but never got hold of Libby's seeds and none of them compare to their product. The best substiute was Garnet yams.

0
In The Kitchen With Matt
In The Kitchen With Matt

Reply 10 months ago

No, I haven't! Although blind baking the crust, usually prevents the soggy bottom, I never have a problem with it. Libby does make awesome pure pumpkin! Their seeds must be kept secret haha.

0
Wild-Bill
Wild-Bill

10 months ago

I follow you and I enjoy your recipes - When I see pumpkin pie where the pumpkin out of a can, I cringe. Not only are they easy to grow but the pumpkin is easy to process and store. My mother made pumpkin pie but she didn't use pumpkin she used Hubbard Squash. I keep my recipes on my computer as it is super easy to make modify and leave suggestions for myself for the next time. Under my flaky pie crust recipe (I can now make flaky pastry nearly as good as mothers - it taken me a lot of pies to get me there - except for a small wedge I give them away) I have an entry for Pumpkin Pie (of course). So far I think the best pumpkin comes from the smaller varieties of pumpkin though one day I am going to have to give Hubbard Squash a try. After I have made the cooked mashed pumpkin I take the surplus and measure and freeze it for future pumpkin pies. From my recipe:
"To prepare the mashed pumpkin: Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill."
My recipe calls for evaporated milk (I am way more comfortable using evaporated milk as my mother always had it on hand and never used condensed milk) and I always use ground cinnamon, ground ginger (I start with minced dried ginger it holds its flavour over long periods of time), freshly ground nutmeg, 1 cloves clove ground. I use way more spice than your recipe calls for. further I cook my flaky pie crust and pumpkin filling together.
I always make a pumpkin pie for a friend for Canadian Thanksgiving. I have a couple of farmers markets coming up in my area so I better hurry and buy a small pumpkin. Your Instructable as jarred me into action - thanks.

0
In The Kitchen With Matt
In The Kitchen With Matt

Reply 10 months ago

Thanks! Yes, I have a section in this Instructable dedicated to fixing fresh pumpkin into pumpkin puree ready to be used. :) Most people elect to use canned pumpkin, so I have both. I have a flaky homemade pie crust recipe as well, that I link to in this Instructable, nothing like a homemade pie crust! The pie in this Instructable uses that homemade pie crust. Yes, both sweetened condensed milk or evaporated milk are very common in pumpkin pies. And this recipe definitely uses ground cinnamon, ground ginger, ground cloves, and ground nutmeg, although some people prefer to use ground cinnamon and pumpkin pie spice, since it is a blend of those. Yep, lots of different ways to make pumpkin pie. I am glad you have a recipe that you like.

0
jessyratfink
jessyratfink

10 months ago

Now I gotta make a pumpkin pie this weekend. DANGIT MATT :D