Pumpkin pie is the quintessential fall dessert. This recipe is easy and delicious, with a crust that’s made from scratch and no added sugar. The end result will not disappoint!
- 1 pie crust
- 2 cups pumpkin puree
- 1/2 cup evaporated milk
- 3 eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground clove
- 1 teaspoon ginger powder
1 pie crust
- Prepare the pie crust: Place the flour, salt and sugar in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add egg yolk and water; stir until dough forms a ball. Wrap in plastic wrap; refrigerate 1 hour or until firm enough to roll out easily (this will make it easier to work with). If not using immediately, freeze for up to 1 month; thaw before using.
2 Heat oven to 425 degrees F (220 C). Roll out dough on floured surface into 12-inch circle about 1/8 inch thick; fit into 9-inch deep dish pie plate without stretching it too much (it should be slightly bigger than your dish). Trim overhang to form neat edge that hangs over edge of plate by 1/2 inch all around; fold under itself so it’s even with outer rim of plate then press firmly against rim so there are no gaps where filling might leak out later when baking–this ensures that crust won’t shrink during baking which could cause cracks along edges where two pieces meet each other
2 cups of pumpkin puree
Pumpkin puree is a thick, creamy substance made from pumpkin. It can be purchased in cans or jars at most grocery stores and supermarkets. Pumpkin puree is used in many recipes such as soups, breads, pies and other desserts.
1/2 cup of evaporated milk
Evaporated milk is a staple in most homes, but if you don’t have any on hand, you can use regular milk in its place. Simply add 1 tablespoon of sugar to the mix (to make up for the lack of sweetness) and proceed as normal.
Pumpkin pie is a delicate dessert, and eggs are a critical ingredient. They help to bind the pumpkin custard together, giving it body and structure. If you’re making a traditional pumpkin pie (not a cheesecake-like version), use three whole eggs for every cup of fresh or canned pumpkin; use four if you’re using cooked mashed squash. (Note: if you want to make your own from scratch, we recommend this recipe.)
When making your custard base for pumpkin pie–whether it’s made with real eggs or not–it is important not to overbeat it; otherwise, air bubbles will be incorporated into the batter which will prevent smoothness when baked in the oven. Also remember that egg whites become runny when beaten too much so don’t whip them like crazy! I know how tempting it must be but try not too get carried away…or else risk ending up with an eggy mess instead of fluffy clouds!
And lastly (and most importantly) make sure all ingredients used are fresh because nothing ruins any dish more than expired products being used in its preparation process; especially when dealing with something as delicate as baked goods where even small changes can drastically affect flavor profiles due to chemical reactions occurring during baking processes.”
1 cup of sugar
Sugar is a key ingredient in pumpkin pie. It provides sweetness and helps bind eggs together, which makes for a creamy filling. Sugar also has an important role to play in the crust: it helps make it flaky by making the dough more tender and gives it a golden brown color when baked.
For this reason, you should use granulated white sugar when making your own pumpkin pie at home!
1 teaspoon cinnamon
When you’re measuring out a teaspoon of cinnamon, it’s important to use the right kind. The best type of cinnamon for baking is called cassia, which has a stronger flavor than its counterpart Ceylon. Cassia can be found in most grocery stores or health food stores and comes in sticks or ground form–either way works just as well!
Cinnamon adds a warm taste to pumpkin pie that can’t be replicated with any other ingredient (or combination thereof). In fact, some people consider it an essential part of their favorite Thanksgiving dessert recipe–which is why we’ve included this step-by-step guide on how exactly you should measure out 1 teaspoon so that all your pies come out tasting equally delicious!
1 teaspoon ground clove
Cloves are a spice, used in pumpkin pie and many other desserts.
1/4 teaspoon ginger powder
Ginger powder is ground dried ginger, and is used in pumpkin pie to provide a spicy flavor. You can find it at any grocery store, but if you want to save money and make your own, just buy some fresh ginger root from your local farmers’ market or grocery store and smash it up with a mortar and pestle!
Pumpkin pie is delicious.
Pumpkin pie is a delicious dessert, especially during the holidays. Here are some tips and recipes for making pumpkin pie from scratch:
- The first step in making pumpkin pie is to gather all of your ingredients together. You will need eggs, sugar (brown or white), butter or margarine, milk or cream, cinnamon and nutmeg (you can use fresh ground if you have it), salt, vanilla extract and canned pumpkin puree. If you want to make it even easier on yourself than using canned puree just buy pre-made doughs that come with these ingredients already mixed together!
- Next up comes mixing up all of those tasty ingredients into one delicious concoction! Pour everything into an ovenproof dish then put it in the oven at 350 degrees Fahrenheit until done baking which should take about 45 minutes depending on how deep your dish is filled with batter so keep an eye out while checking frequently during cooking time so nothing burns onto bottom surface before being fully cooked through entirely inside edges where heat may escape quicker due/during higher temperatures outside center portions closer proximity towards outer walls where heat escapes slower due lower temperatures closer proximity towards inner walls/(etc).
The best part about pumpkin pie is that it can be eaten any time of year. You don’t have to wait until fall for a slice of this delicious dessert!