What is the worst part about making a homemade pie? Of course – making the crust.
Who wants to spend 30 minutes trying to roll out the dough to get it at the correct thickness, only to have it stick or rip when moving it from the rolling-pin to the pie dish?
And why make your own pie crust when you can get a refrigerated or frozen for just a few dollars? Because this time you can throw away that rolling-pin and have the perfect pie crust in just a few minutes!
With Thanksgiving just around the corner, one of the most popular recipes that is searched and requested is homemade pumpkin pie.
This is the classic pumpkin pie recipe that we use at our holiday gatherings, but with a couple of twists to make it that much easier.
We do make our own crust which takes only a few minutes to prepare and of course, with extra sugar pumpkins left over from the fall garden it is truly made from scratch. But don’t fret….using canned pumpkin in this recipe works just as well.
And no matter what Pumpkin Pie Recipe that you choose, prevent those annoying cracks in your pie by placing some water in a dish and placing it in the oven when you bake it. It doesn’t effect the taste, but the dessert will be picture perfect!
Easy Homemade Pumpkin Pie Recipe
For the crust:
1 stick unsalted butter (8 tablespoons), melted
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon fine salt
1 1/3 cups all-purpose flour
For the pie:
2 cups pure pumpkin puree (or 1 15-ounce can of pumpkin puree)
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/8 teaspoon ground cloves
To prepare the crust:
1. Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the flour and stir until a soft dough forms (the dough will be crumbly)
2. Next, place the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate.
Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (use flour to help prevent sticking).
Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
For The Pie:
1.Heat the oven to 350°F and arrange a rack in the lower third of the oven. Place a baking sheet on the rack while the oven is heating.
2. Next, place all of the ingredients in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.
*Add a shallow pan filled half way with water and place it on the rack below the baking sheet – this will help in keeping the pie moist and help prevent splitting
3. Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes. Remove from the oven to a wire rack and let cool completely before serving.
Top slices of the pie with whipped cream, if desired.
Mary and Jim