Homemade Pumpkin Pie

Homemade Pumpkin Pie is a cinch to bake and very very tasty. Ideal for traditional festivities such as Thanksgiving and Christmas. However it can be frozen for another day which is always a bonus. Making it even easier, I use a shop brought pie crust in a baking tray!! homemade Pumpkin Pie can be made a few days in advance. Served as a dessert or as a snack or both.

Homemade Pumpkin Pie

Simple recipe that produces flavour and texture every time.

4.80 from 48 votes

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Course: Dessert, Snacks

Cuisine: American

Keyword: Dairy, Eggs, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Resting Time: 1 hour hour

Total Time: 2 hours hours 10 minutes minutes

Servings: 8 slices

Calories: 289kcal

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Ingredients

 

MetricImperial

• 2 cups pumpkin pulp purée canned
• 1 large pie crust chilled or frozen, 12 inch
• 12 oz evaporated milk
• 2 large eggs free range
• 1 large eggs free range, yolk only
• 1/3 cup sugar
• 1/2 cup dark brown sugar
• 1/2 tsp lemon zest
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp ground ginger
• 1/8 tsp ground cardamom
• 1/2 tsp salt

Instructions

• Preheat your oven to 425°F
• Add the free range eggs into a large bowl together with the sugar, salt, ginger, nutmeg, cardamom, lemon zest and cinnamon. Combine thoroughly ensuring the eggs are beaten well.
  2 large eggs, 1 large eggs, 1/3 cup sugar, 1/2 tsp lemon zest, 2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp ground ginger, 1/8 tsp ground cardamom, 1/2 tsp salt, 1/2 cup dark brown sugar
• Add the pumpkin puree with the evaporated milk and beat everything together until totally mixed.
  2 cups pumpkin pulp purée, 12 oz evaporated milk
• When happy with the mixture, carefully pour into the pie shell.
  1 large pie crust
• Add to the oven and bake at 425°F for 15 minutes.
• After 15 minutes, lower the temperature to 350°F an bale for a further 50 minutes or so.
• Check the pie is cooked by inserting a knife into the centre of the pie and it should comes out virtually clean. You need some stickiness for that added experience.
• When cooked, place on a wire rack to cool as it will be piping hot.
• I like to serve mine with whipped cream or ice cream whilst still warm.

Nutrition

Calories: 289kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 311mg | Potassium: 326mg | Fiber: 3g | Sugar: 28g | Vitamin A: 9737IU | Vitamin C: 4mg | Calcium: 159mg | Iron: 2mg