Pumpkin Pie Recipe From Scratch

I am sure that most of you will agree with me when I say that no Thanksgiving is complete without pumpkin pie for dessert. This is because it is associated with Thanksgiving from the time it began.

It is believed that Thanksgiving was first celebrated in the year 1621 by the Pilgrims in Plymouth, Massachusetts where they had pumpkin custard for dessert. Though the pumpkin pie that is made today is entirely different from what it was earlier, it has surely evolved from what was made initially.

There are a variety of ways in which this dessert can be made. However, with the emergence of instant mixes and other products, not many people know how to make it without using these artificial products.

Though the natural process may take a little time and patience, the desserts prepared at home with natural ingredients taste much better than those made from the ready-made ones. Hence, this Thanksgiving, try this delicious recipe and I am sure that your family will love it.

This recipe is the traditional way of making the delicious Thanksgiving dessert by adding evaporated milk.

Ingredients

• Pumpkin Pulp from Canned Pumpkin Puree, 16 oz.
• Dark Brown Sugar, 4 oz.
• Eggs, 2
• Lemon Zest, ½ tsp.
• Ground Nutmeg, ¼ tsp.
• White Sugar, ⅓ cup
• Good Crust, 1

• Evaporated Milk, 12 oz.
• Cinnamon, 2 tsp.
• Ground Cardamom, ¼ tsp.
• Salt, ½ tsp.
• Ground Ginger, 1 tsp.
• Egg Yolk, 1
• Ground Cloves, ¼ tsp.

Preparation

• In a large mixing bowl, take the dry ingredients including brown sugar, white sugar, nutmeg, cardamom, ginger, cloves, cinnamon, nutmeg, and salt. Add the lemon zest, stir and set aside.

• Break 2 eggs in a medium-sized bowl, beat them well, and combine with the dry ingredients. Add the pumpkin puree to this mixture, followed by the evaporated milk. Continue stirring after each addition and mix well till all the ingredients are fully blended.

3. Transfer the batter into a pie crust and place it in a 425 °F preheated oven and bake for 15 minutes. Once this is done, reduce the temperature of the oven to 350 °F and bake again for 40-50 minutes.
4. Before taking it out, insert a toothpick to check whether it is fully done. Place it on a wire rack and let it cool for 2 hours.

Though, usually this dessert is made with evaporated milk, substituting it with whipped cream is also a good option. If you want to make a crust on your own, here is a recipe.

Ingredients

• Solid Homemade Stewed Pumpkin, (pureed) 16 oz.
• Whipped Cream, ¾ cup
• White Sugar, ¾ cup
• Cornstarch, 3 tsp.
• Ground Ginger, ¾ tsp.
• Eggs, (beaten) 3
• Ground Cinnamon, 1 tsp.
• Brown Sugar, 1 tsp.
• Pumpkin Pie Spice, 1 tsp.
• Sour Cream, 4 oz.
• Salt, ¼ tsp.
• Apricot Preserves, 3 tsp.

For Crust

• Powdered Sugar, 4 oz.
• Whipped Cream, 3 tbsp.
• Ice water, 1 cup
• Cold Butter, (cut into small pieces) 1 stick
• Wheat or All-purpose Flour, 1¼ cups
• Dash of Kosher Salt

Preparation
To make a crust, blend wheat flour, kosher salt and powdered sugar in a blender. Then add butter into the blender and mix till small lumps are formed. The next step will be to add the cream and mix again till it looks like a biscuit dough.

Transfer crust dough into a plate, make a ball of it and then flatten it in the shape of a plate.

Place the dough in a plastic bag and refrigerate for 30 minutes. Take out from the refrigerator and line the dough with foil.

Make small holes over the crust with a fork. Bake the crust for 10 to 15 minutes.

Take it out of the oven, remove the foil and bake again for 10 minutes, till the crust becomes golden brown in color. Set aside and let it cool.

To make the pie filling, take brown sugar, ground ginger, white sugar, cornstarch, cinnamon, and pumpkin pie spice in a large bowl.

Stir well and fold in the stewed and pureed pumpkin, beaten eggs, sour cream, and whipped cream. Mix till all the ingredients are fully blended.

Take the crust and sprinkle apricot preserves on them and pour the pie filling. Bake the pie for 55-60 minutes at the temperature of 325 °F.

Once it is fully baked, keep it on a wire rack to cool. Cover the cooled pumpkin pie with tinfoil and keep it in the refrigerator for a day.

Apart from the version made with evaporated milk, another traditional recipe is made with condensed milk. While the former is a little spicier, the latter is sweet in taste.

Ingredients

• Pumpkin Puree, 16 oz.
• Ground Cinnamon, 1½ tsp.
• Sweetened Condensed Milk, 14 oz.
• Salt, ½ tsp.
• Nutmeg, ½ tsp.
• Ground Ginger, ½ tsp.
• Eggs, (beaten) 2
• Unbaked Pie Crust, 1

Preparation
Take pumpkin puree, condensed milk, sugar, beaten eggs, ground ginger, cinnamon, and salt in a large bowl and stir till everything is mixed well. To save time, you can also blend them in a mixer.

To bake the crust, line it with a foil and bake in the oven at the temperature of 425 °F for 15 minutes.

Once this is done, remove the foil and transfer the filling ingredients into the crust. Reduce the oven temperature to 350 °F and bake for 40 minutes or till the pie is fully baked.

Let the dessert cool on a wire rack and when it is completely cooled, serve it with whipped cream.

I am sure that you have realized that it is not as difficult to make this dessert, as you might have thought. So, this Thanksgiving, bake a pumpkin pie and enjoy watching your family savor the mouth-watering dessert with delight.