Homemade Pumpkin Pie

Is there anything better than homemade pumpkin pie? I thought not. I’ve tried a variety of different recipes for pumpkin pie, and while they’re all delicious, this one wins because of having the perfect balance of delicious and easy.

Of course, if you’re going to make homemade pie, you have to make homemade crust. It’s like the cardinal rule of pie-making. Right?

The trick to making perfect pie crust is to not over-mix the dough. The more you mix it, the tougher it gets. Trust me on this one!

Recipe for pumpkin filling courtesy of allrecipes.com.

Print Recipe

Homemade Pumpkin Pie

Never Fail Pie Pastry

Servings: 8 servings

Author: The Gourmet Housewife

Ingredients

• 1/2 recipe for Never Fail Pie Pastry
• Filling:
• 1 3/4 cups puréed pumpkin canned or fresh cooked
• 1 3/4 cups sweetened condensed milk
• 2 eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

Instructions

• Follow instructions to prepare pie dough, roll out and place in a greased pie plate.
• Preheat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Cover the edges of your pie crust with tin foil (*see note below). Pour filling into prepared crusts. Bake 15 minutes.
• Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until toothpick inserted 1 inch from crust comes out clean. Cool and serve with homemade whipped cream!

Notes

Because pumpkin pie cooks so much longer than most other pies, your crust will burn before the filling is cooked through unless you cover the edges with tinfoil or use a pie crust shield.

To use tin foil, tear into six 2-inch wide pieces. Use 3 pieces to cover each pie. Be careful to cover only the edge of the crust, and not into the filling, or you the filling will bake onto the foil and tear away when removed, leaving not-so-perfect pie!