Pumpkin Pie
Prep
15m
Cook
45m
Total
1h
This Pumpkin Pie recipe features a rich and creamy pumpkin filling with the perfect blend of spices all encased in a buttery, flaky pie crust. Whether you use a store-bought crust or make your own, this classic dessert is sure to be a hit at any holiday gathering.
Ingredients
12 servingsPumpkin Pie Filling
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 415kcal 20%
-
Fat 23g 35%
-
Saturated Fat 13g 65%
-
Carbohydrates 44g 14%
-
Fiber 2g 8%
-
Sugar 33g 66%
-
Protein 8g 16%
-
Cholesterol 105mg 35%
-
Sodium 350mg 14%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Pumpkin
use pure canned pumpkin, not pumpkin pie filling measure this using cups as the density and therefore weight of pumpkin does differ between canned and fresh homemade. Volume is relevant here, not weight. Homemade pumpkin puree - use a 1 kg / 2 lb sugar pumpkin or butternut squash (weight with skin and seeds). Peel and remove seeds, cut into 2.5cm/1" pieces then steam until very very tender (I microwave steam 10 minutes). Mash then pass through sieve (use a tablespoon and mix vigorously then rubber spatular to scrape from underside, you'll figure out method that works best for you). Measure out 1 3/4 cups, place in bowl, leave for 10 minutes. If water pools around edges on surface, place paper towel across surface to absorb, then proceed with recipe (ie cooking on stove)
2. Baking time - If you see slight cracks around the edges of the surface, that's a good sign that it's either ready or very near ready. Because this has eggs in it, you will get minor cracks around the edges but once it cools and sinks, these minor cracks kind of self-heal. See photos in post - pure and not photoshopped!
3. Cup measures between the US and most of the rest of the world do differ a bit but for this recipe, I found that it's not enough to affect the outcome of the recipe.
4. Storage -beyond about 6 hours after cooling, keep in the fridge for up to 3 days (overnight ideal, thereafter crust starts to lose quality).
use pure canned pumpkin, not pumpkin pie filling measure this using cups as the density and therefore weight of pumpkin does differ between canned and fresh homemade. Volume is relevant here, not weight. Homemade pumpkin puree - use a 1 kg / 2 lb sugar pumpkin or butternut squash (weight with skin and seeds). Peel and remove seeds, cut into 2.5cm/1" pieces then steam until very very tender (I microwave steam 10 minutes). Mash then pass through sieve (use a tablespoon and mix vigorously then rubber spatular to scrape from underside, you'll figure out method that works best for you). Measure out 1 3/4 cups, place in bowl, leave for 10 minutes. If water pools around edges on surface, place paper towel across surface to absorb, then proceed with recipe (ie cooking on stove)
2. Baking time - If you see slight cracks around the edges of the surface, that's a good sign that it's either ready or very near ready. Because this has eggs in it, you will get minor cracks around the edges but once it cools and sinks, these minor cracks kind of self-heal. See photos in post - pure and not photoshopped!
3. Cup measures between the US and most of the rest of the world do differ a bit but for this recipe, I found that it's not enough to affect the outcome of the recipe.
4. Storage -beyond about 6 hours after cooling, keep in the fridge for up to 3 days (overnight ideal, thereafter crust starts to lose quality).
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