Easy Homemade Pumpkin Pie Recipe
The fall season is in full effect which means I’m whipping up this Easy Homemade Pumpkin Pie Recipe topped off with caramel & whipped cream!
For the Pumpkin Pie:
of all purpose flour
sticks of ice cold unsalted butter
cut into chunks
of sea salt
of ice cold water
can of pureed pumpkin
of brown sugar
can of evaporated milk
of pumpkin pie spices
For the Toppings:
of packed light brown sugar
of heavy whipping cream
stick of unsalted butter
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.