How to make PUMPKIN PIE 🥧 ⎮ with real pumpkin

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 2/3 cup of ice cold butter, just barely soft enough to run a knife through.

In a separate bowl, combine 2 cups of flour and 1 teaspoon of salt, mixing well to disperse the salt.

Incorporate the butter into the flour using your hands until the mixture resembles wet sand.

Gradually add 6 to 7 teaspoons of ice water until the dough holds together.

Wrap the dough in Saran Wrap and refrigerate for at least 1 hour, preferably overnight.

Preheat the oven to 360°F.

Roll out the chilled crust on a floured surface and place it into the pie pan, evening it out.

Chill the crust in the fridge for another 30 minutes.

Pinch the edges of the crust to create a homemade look.

Bake the crust for about 20 minutes, using foil to prevent it from puffing up.

After 20 minutes, remove the crust and brush an egg wash on the sides for a golden finish, then return to the oven for 5 minutes.

In a bowl, whisk together 3 eggs, then add 1/2 cup brown sugar and 1/2 cup white sugar, mixing well.

Add 1/2 teaspoon cinnamon and 1 teaspoon salt, whisking until combined.

Stir in 1 tablespoon of vanilla extract.

Add 15 oz of homemade pumpkin puree and blend until smooth.

Pour in 1 cup of evaporated milk and blend until the mixture is smooth and lump-free.

Pour the filling into the baked pie crust and bake for 25 to 35 minutes until the center is slightly jiggly.

Let the pie rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens