How to Make 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.

Cut the small pie pumpkin in half and remove the seeds with a spoon.

Place the pumpkin halves cut side down on a parchment-lined sheet pan.

Bake the pumpkin in the oven at 400°F for 35-40 minutes, until a knife inserts smoothly.

Prepare the pie crust by mixing flour, sugar, and salt in a bowl.

Rub cold butter into the flour mixture until it becomes flaky.

Add cold water gradually, 2-3 tablespoons, until a dough forms.

Place the dough in a Ziploc bag and refrigerate for 30 minutes to 1 hour.

Peel the skin off the baked pumpkin and cut it into chunks.

Blend the pumpkin chunks in a food processor until smooth to make pumpkin puree.

In a large bowl, add eggs, pumpkin puree, vanilla extract, salt, and pumpkin pie spice mix, and mix by hand to avoid overmixing.

Set the filling aside and roll out the chilled dough on a floured surface.

Spray a foil pie pan with nonstick vegetable spray before placing the rolled dough in it.

Trim the edges of the dough and optionally pre-bake the crust to avoid sogginess.

Spread a mixture of grinded pecans and sugar on the bottom of the crust.

Pour the pumpkin filling into the prepared crust.

Bake the pie at 375°F for 40-50 minutes, until a toothpick comes out clean.

Allow the pie to rest for 10 minutes, then refrigerate for 6 hours or overnight.

Whip cream to top the pie, using approximately 1/2 cup to 1 cup based on preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens