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 a pumpkin pie recipe 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 is just so good. I of course like to load my pumpkin pie recipe 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!!
Homemade Pumpkin Pie Crust
No matter what kind of pie you are making, 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.
Simple add the flour, sugar, salt and ice-cold butter to a food processor and pulse while slowly drizzling in ice cold water. The end consistency should look mealy and the butter should be the size of short grain rice. Once you are there just simply roll it out on a clean surface dusted with flour and then form it to your pie pan.
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.
Pumpkin Pie Ingredients:
So, I can finally say that I am the proud owner of a Franke Chef Center! I’ve had quite a few opportunities to use the Chef Center when I am doing demos across the US, but now that I have one in my brand-new studio, DUDE!! It is seriously a game changer as I can do everything in it.
I can prep and cut vegetables, I can compost or throw ends and peelings away, I can rinse produce, heck I can even whisk up these pumpkin pie ingredients and keep things clean just because I can. Now, don’t get me wrong I love my Franke Farm House sink but as a chef, the chef center is on point and every single person that has walked through this door has been absolutely in love with it and they want it in their own house. What I’m trying to say here is that it’s awesome and by far the coolest sink I have ever seen, and the look of it is so sleek!
So, I decided to mix up these pumpkin pie ingredients onto the cutting board, so I could wash the bowl real quick right afterward. Pumpkin pie ingredients consist of eggs, pureed pumpkin, evaporated milk, sugars and spices, and that’s it. Mix it all up, pour into the pumpkin pie formed crusts and bake away!
Check out my friends pumpkin pie cheese cake 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.
This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.