Easy Pumpkin Pie

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Start with the crust, using either a refrigerated store-bought crust or a homemade pie crust.

Roll out the homemade pie crust and place it into the pie pan.

Decorate the edges of the crust as desired, such as crimping or fluting them.

Chill the pie crust in the fridge for 20 to 30 minutes to firm up.

Add pie weights or alternatives for blind baking, using parchment paper and rice to weigh it down.

Blind bake the crust until it starts to turn golden around the edges, then remove the weights and bake for an additional 5 minutes.

Prepare the pumpkin pie filling by mixing canned pumpkin puree, brown sugar, and eggs.

Add cinnamon, nutmeg, ginger, cloves, salt, and corn starch to the mixture.

Ensure all cold ingredients are at room temperature to prevent cracking during baking.

Add heavy cream and milk to the filling mixture.

Once the crust is out of the oven, pour the filling into the hot crust immediately to prevent sogginess.

Bake the pie for 40 to 50 minutes, adding a pie crust shield halfway through to prevent burning.

After baking, let the pie sit at room temperature for a couple of hours before serving or chilling further in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens