Pumpkin pie is a classic fall staple. Almost everyone has had it at some point and most love it. I think it’s amazing but consistently gets outshined by apple pie, so I wanted to give it some love. So this week I have a pumpkin pie recipe from scratch.
Personally, I think the from-scratch method gives a deeper flavor and is more unique. It also makes it more customizable as you can season the puree differently to work with your preferences.
My mom gave me this recipe back when I was little. Every week in the fall we would make an apple or pumpkin pie on Sunday. It made me love fall and always look forward to the cool weather, the delicious pies,and made Mondays a little bit better.
This recipe is excellent as it will only take a few hours, and is pretty basic because it does not require too many ingredients or too much work from you. All you have to do is make or buy your puree and crust, put it in a pie pan, and toss that bad boy in the oven for a few hours, and boom you’ve got a delicious pie to share with the whole family. And will make your house smell like a fall wonderland.
If you decide to make this recipe I hope you enjoy this taste of fall and be proud of all the work that goes into what seems to be a simple recipe. Hopefully, this pie will bring you to a nice fall Sunday, and make you feel like you just watched your favorite football team win and now you’re enjoying some pie with cider before going out into the crisp fall air and toss around the ole’ pigskin.
Here are all the necessary ingredients:
- Three large eggs
- ½ teaspoon of salt
- 2 teaspoons of cinnamon
- 1 teaspoon of ground ginger
- ⅓ cup of white sugar
- ½ cup of brown sugar
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves ⅛ teaspoon ground cardamom
- ½ teaspoon of lemon zest
- You can make your own pumpkin puree from 2 cups of sugar pumpkin or you can use one 15 ounce can of pumpkin puree
- 1 and ½ cup of heavy cream
- And one pie crust homemade or from the store
If you want to make the pumpkin puree from scratch to add a more unique flavor, start off with a sugar pumpkin. Then cut it in half and put it cut side down on a lined baking sheet. Bake at 350 degrees for about an hour and a half. You can tell it’s ready if a fork can easily be pushed through the skin. Check periodically to make sure the pumpkin doesn’t burn. Once it’s ready, let it cool and scoop out all the pulp.
Starting off the pie you need to preheat the oven to 425 degrees. In a large mixing bowl, beat the eggs and mix in your white and brown sugars as well as your salt, ground ginger, cardamom, ground cloves, cinnamon, nutmeg, and lemon zest.
Once those are mixed, add in your puree and stir together till everything is thoroughly mixed. Then stir in your cream until everything is blended.
Put your pie crust into a pie dish and make sure you spray the pan with a non-stick spray. Pinch the edges then pour in your puree mixture.
Bake at 425 degrees for about ten minutes, then lower the temperature to 350 degrees for approximately an hour.
Once the pie is done baking, you will need to let it cool for about an hour and a half to two hours.
Enjoy this taste of fall and be proud of all the work that goes into what seems to be a simple recipe. Hopefully, this pie will bring you to a nice fall Sunday, and make you feel like you just watched your favorite football team win and now you’re enjoying some pie with some cider before going out into the crisp fall air.