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How to Make Pumpkin Pie from Scratch

Easy Pumpkin Pie
It’s easier than you think! All you have to do is follow three simple steps.
By Stephanie Audette

I have to admit I was intimidated by the idea of making pumpkin pie from scratch. As it turns out, it sounds way more difficult to make than it actually is in reality. Take this recipe for Easy Pumpkin Pie. It’s made from just a handful of standard kitchen staples, and goes from zero to oven-ready in just 25 minutes.

Before you start, preheat the oven to 425° and you’re ready for action.

Step One: The Crust

I don’t know about you, but in my house there isn’t always time to make everything from scratch (sorry, grandma!). For this recipe, we’ll be using refrigerated crust and focusing on the homemade filling. Take one sheet of dough (there are two in a package) and carefully press it into a round, 9-inch pie plate.

There’s no shame in turning to the refrigerator aisle of the grocery store for a little help in getting this pie to the table. Besides, my go-to prepared crust tastes so good, people usually can’t even tell the difference – so feel free to take all the credit when your friends inevitably compliment you on your crust-making skills.

Pie crust in a pie plate

You can even fancy up your crust with three simple tricks. When you’re done decorating, set your crust aside because it’s time to move onto the good stuff—the filling!

Step Two: The Filling

Proof that simple is delicious, the filling for our favorite pumpkin pie is a five-ingredient affair (if you don’t count salt). Beat two eggs with a whisk before stirring in the rest of the ingredients: evaporated milk, canned pumpkin puree (or make your own), sugar, salt and a dash of pumpkin pie spice. For a hint of maple, substitute 1/2 cup maple or maple-flavored syrup for 1/2 cup of the evaporated milk.

Pie crust, pumpkin puree, evaporated milk, sugar, pumpkin pie spice, eggs

Pour your filling into the crust-lined pan.

Pouring pumpkin pie mixture into pie crust

Your pie is now ready for the oven! Bake at 425° for the first 15 minutes, then lower your oven temp to 350° and bake 40 to 50 minutes longer. Quick tip: To keep the crust from overbrowning, cover the edges with strips of aluminum foil halfway through the bake time (try checking it around the 30 minute mark).

The pie is done baking when a knife inserted near the center comes out clean.

So Easy Pumpkin Pie

Time to let it cool! This is where the time-consuming part comes in, but don’t worry, it’s all hands-off time. You’re going to want to allow at least two hours for your pie to cool completely. Feel free to pop it in the fridge to speed up this process.

Step Three: The Topping

Whipped cream is the classic finish for most pumpkin pies. If you’re short on time, you can always pick up the can or tub (no shame, remember?). Otherwise, a small carton of heavy whipping cream can go a long way. Use a stand or hand mixer to beat the cream according to package instructions.

Ta-da! Congrats, you just made pumpkin pie from scratch. Grab a fork and dig in!

Easy Pumpkin Pie


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