Homemade Pumpkin Pie
🕒 Cook Time: 50 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 1 hour and 5 minutes
📜 Description: My sister-in-law won’t eat any other pumpkin pie but MINE!! I always keep “fresh frozen” pumpkin in the freezer for her visits. This recipe comes from “The American Woman’s Cook Book” originally copyrighted in 1938.
🥧 Recipe Category: Pie
🔑 Keywords: Dessert, Vegetable, Christmas, Thanksgiving, Weeknight, Oven, Less than 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 1438.2
- Fat Content: 55.3g
- Saturated Fat Content: 20.1g
- Cholesterol Content: 480.1mg
- Sodium Content: 1101.4mg
- Carbohydrate Content: 208.4g
- Fiber Content: 4.7g
- Sugar Content: 137.4g
- Protein Content: 33.4g
🥧 Recipe Yield: 1 9-inch Pie
Ingredients:
- 1/8 tsp salt
- 2/3 cup sugar
- 2 tsp pumpkin pie spice
- 2 eggs
- 1 2/3 cups milk
- 1 1/2 cups pumpkin
- Pastry for lining the pie pan
Instructions:
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Sift dry ingredients together and stir into eggs.
In a mixing bowl, sift together the salt, sugar, and pumpkin pie spice. Crack the eggs into the bowl and stir until the dry ingredients are well incorporated with the eggs.
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Add milk and pumpkin.
Pour in the milk and add the pumpkin to the egg mixture. Stir until all ingredients are thoroughly combined, creating a smooth and creamy pumpkin filling.
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Line pie pan with pastry and pour in filling.
Roll out the pastry dough and line a 9-inch pie pan with it. Carefully pour the prepared pumpkin filling into the pastry-lined pie pan, ensuring it spreads evenly.
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Bake in a very hot oven (450°F) for 10 minutes; reduce temperature to slow (325°F) and bake 35 minutes longer or until knife inserted in center comes out clean.
Preheat your oven to 450°F. Place the pie in the preheated oven and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 325°F and continue baking for an additional 35 minutes or until a knife inserted in the center comes out clean.
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Cool.
Once baked, remove the pumpkin pie from the oven and allow it to cool completely on a wire rack. This will help the filling to set and the flavors to develop.
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Variation: Use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger, and 1/8 tsp ground cloves instead of pumpkin pie spice.
For a different flavor profile, you can opt to use individual spices instead of pumpkin pie spice. Simply substitute 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/2 teaspoon of ginger, and 1/8 teaspoon of ground cloves for the pumpkin pie spice in the recipe. This variation adds depth and complexity to the traditional pumpkin pie flavor.
Enjoy your delicious Homemade Pumpkin Pie, a timeless classic perfect for any occasion, especially Thanksgiving and Christmas gatherings! 🎃🥧
