The fall season is in full effect which means I’m in my kitchen whipping up this Easy Homemade Pumpkin Pie Recipe topped off with homemade caramel and whipped cream!
Of all the recipes on my site at BillyParisi.com you would think I would for sure have a basic pumpkin pie recipe, right? Well for some reason I’ve managed to skip past it all this time until now.
Not sure there is much I look forward to after a gigantic Thanksgiving Dinner than a homemade pumpkin pie. It’s just a simple pie, and by that, I mean it’s not an overly complex pie flavor wise or to make, but it’s just so good. I of course like to load mine up with homemade caramel and whipped cream.
I’m not trying to mask anything, I just think homemade caramel and whipped cream make life just a little bit better no matter what you’re eating it with! And while the Libby’s Pumpkin Pie is super well known, I think mine is much better!!
HOW TO MAKE A HOMEMADE PIE CRUST
No matter if you’re making an apple pie, or a French Silk it all starts with the crust. To me the crust can either make or break a pie so if you can’t get this part right, I can’t guarantee that the rest of the pie is going to taste good.
Pie dough is actually only about 5 ingredients and really easy to make, especially if you have a food processor. While I am a traditionalist when it comes to most recipes, yes, I roll out my own pasta dough, the food processor just makes making pie dough a cinch and you should absolutely adopt this method.
Simply add the flour, sugar, salt and ice-cold butter to a food processor and pulse while slowly drizzling in ice cold water.
- CHEF NOTE: The end consistency should look mealy and the butter should be the size of short grain rice.
Once you are to that consistency just simply roll it out on a clean surface dusted with flour and then form it to your pie pan.
- CHEF NOTE: The dough should be about an 1/8″ to a 1/4″ thick.
I personally like the fluted look around the outside of pies, but I’ve also done things like braiding or just a simple fork press. This part is totally up to you, so feel free to have some fun! Once my pie crust is done and formed to the pan I usually hit it right into the freezer to chill that butter in the dough.
WHAT IS PUMPKIN PIE MADE OF:
The pumpkin pie filling that goes into the homemade crust we made consists of few ingredients.
- Pumpkin Pie Filling – this is purchased at the grocery store and comes in a can full of cooked pureed pumpkin. You could also peeled, cook down and puree fresh pumpkin if you’d like.
- Eggs – eggs are used to help stabilize the pumpkin pie filling to help it to set, as well as ad richness and texture to the recipe.
- Sugar – I like to use a combination of both brown sugar and granulated sugar to make sure the pie stays sweet and moist.
- Evaporated Milk – this helps to stretch out the recipe while adding flavor and richness to the pumpkin pie.
- Pumpkin Pie Spices – a combination of nutmeg, cinnamon, cloves and ginger to balance out the sweetness of the pie with some savory that really compliment filling.
WHAT DOES IT TASTE LIKE
Pumpkin pie is almost like a pudding filling with a light not in your face pumpkin flavor. It’s got a wonderful balance of flavors of sweet and savory with a salty seasoned crust. Pumpkin pie goes great with vanilla ice cream, whipped cream or caramel.
If you think about it, it’s really just like a pumpkin flavored creme brulee, which is eggs milk and flavorings.
WHY DO PUMPKIN PIE’S CRACK
The number one leading cause of why a pumpkin pie cracks is because it is cooked too long. You must account for carry over cooking which is the period after it comes out of the oven until it is cooled too room temperature.
If you have a recipe that you love but it keeps on cracking, try to shorten the cooking time by 5 minutes or so. Another option would be to place a small pan of hot water in the oven along with the pie to help keep a lot of moisture in the oven while baking it.
WHY IS IT WET ON TOP
Since this is essentially a custard filling, it occurs when the pie is over cooked causing the moisture to rise and water to separate from the eggs. It’s a little complex I know but that is the main reason for a wet pumpkin pie. The remedy is to ensure you are cooking at lower temperatures, on the middle rack, for a little bit longer time.
HOW TO MAKE PUMPKIN PIE
STEP 1: In a large mixing bowl whisk together the pumpkin puree, eggs, sugars, milk and spices until completely combined.
- CHEF NOTE: Be sure to pull your pumpkin pie dough that has been formed to your pie pan out of the freezer.
STEP 2: Pour the pumpkin pie filling into the dough in the pie pan.
STEP 3: Bake at 400° for 15 minutes.
STEP 4: Turn down the oven to 350° and cook for a further 40 minutes or until there is a slight jiggle in the center of the pie.
- CHEF NOTE: If you notice your pumpkin pie cracking at this temperature, try it at 325°.
STEP 5: Cool the pumpkin pie completely on a cooling rack.
STEP 6: Serve with homemade whipped cream and caramel!
This is a super delicious pie perfect for all of fall, not just the holidays! Enjoy my friends.
REHEATING OR SERVING: Most of the time pumpkin pie is served cold, but if you are one of those who likes warm pumpkin pie, simply heat up a slice in the microwave for :30 seconds. Serve it with whipped cream and optional caramel sauce.
STORING AND FREEZING: It with hold in the refrigerator, covered for up to 7 days. Likewise, it freezes well covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.
*If you’re loving this pumpkin pie recipe then you absolutely have to check out my Layered Pumpkin Pie Recipe and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing recipe*
Easy Homemade Pumpkin Pie Recipe
For the Pumpkin Pie:
- 1 ½ cups of all purpose flour
- 1 ¼ sticks of ice cold unsalted butter cut into chunks
- ½ tablespoon of sugar
- pinch of sea salt
- 3 ounces of ice cold water
- ½ 15- ounce can of pureed pumpkin
- 2 eggs
- ½ cup of brown sugar
- ¼ cup of sugar
- 1 can of evaporated milk
- 2 teaspoons of pumpkin pie spices
For the Toppings:
- 1 cup of packed light brown sugar
- 2 cups of heavy whipping cream
- ½ stick of unsalted butter
- 1/3 cup of sugar
- Pumpkin Pie: Preheat the oven to 400°.
- Pulse together the flour, powdered sugar and butter until combined. Drizzle in the water until combined and place on a dry surface dusted with flour.
- Roll out the dough until it is 1/8-inch thick and lay over a 9-Inch Pie Pan.
- Trim the excess dough and form the dough into flutes around the outside of the pan. Chill.
- Next, whisk together the eggs, sugars, pumpkin, pumpkin pie seasoning and milk until combined.
- Pour the pumpkin batter into the pie dough shell pan.
- Bake the pie in the oven for 15 minutes on 400°.
- Turn down the oven after 15 minutes to 350° and finish baking for 40 minutes or until the pie crust is golden brown.
- Cool the pie completely to room temperature before serving.
- Caramel: Add brown sugar, ¼ cup of whipping cream and butter to a small pot and whisk together over low heat until combined and smooth. Keep warm.
- Whipped cream: Add the remaining 1 ¾ cup of heavy cream and 1/3 cup of sugar to a standing mixer with the whisk attachment and mix on high speed until stiff peaks are formed. Keep cool.
- Serve the pumpkin pie with whipped cream and caramel.
- The end consistency of the pie dough when in the food processor should look mealy and the butter should be the size of short grain rice.
- Be sure to pull your pumpkin pie dough that has been formed to your pie pan out of the freezer while mixing your pie filling ingredients.
- If you notice your pumpkin pie cracking at this temperature, try it at 325°.
- Don't forget to account for carry over cooking, so when the pie has a slight jiggle in the center of it, pull it out of the oven to cool.
This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.