DESSERT

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.

I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

easy pumpkin pie

HOW DO YOU MAKE homemade pie crust?

1. Combine flour, butter, sugar, and salt in a large bowl.
2. Using a pastry cutter, start working the butter into the dry ingredients until it looks like crumbles. (You can also use 2 butter knives & cross them through the ingredients to combine OR use a food processor & pulse until the mixture has crumbled.)
3. Once you have reached a crumbly texture add the water.
4. Work it together with your hands pressing & lightly kneading it together until you have a moist ball of dough that holds together well.
5. Place the dough on a well-floured surface. Divide the dough in half for 2 crusts.
6. Flour your rolling pin & start working from the center pushing outward in all directions.
7. Once you have stretched the dough large enough to fill your pie plate carefully transfer it to your plate.
8. Repeat with second crust.
9. Trim any excess dough that hangs over the edge of the pie plate.
10. Flute your edges by crimping between your fingers and pinching the dough every ½ inch or so.

To make Homemade Pie Crust you will need…

• all-purpose flour
• cold butter – cut into cubes
• granulated sugar
• salt
• ice water

What is the best way to store leftover pumpkin pie?

I like to transfer the pie to an airtight container or cover tightly with plastic wrap or foil and keep refrigerated for up to 3 days.

Keep in mind that unless you add the cream of tartar to the homemade whipped cream to keep it stabilized, the whipped cream won’t be so pretty when you remove the cover the next day.

HOW DO YOU MAKE Homemade Pumpkin Pie Filling?

1. Preheat the oven to 425 degrees.
2. Beat the egg yolks in a large bowl.
3. Add in half of the sugar as well as the pumpkin, cinnamon, and ginger. Mix well.
4. Combine the remaining sugar with the evaporated milk and heat to lukewarm. (Grandma did this on the stovetop over med heat – but you can also do it in the microwave in 30-second increments)
5. Pour into the egg yolk mixture and stir.
6. Beat egg whites until fluffy. Fold gently into the pumpkin mixture until fully incorporated.
7. Divide evenly between the prepared pie crusts. Tent the pies with foil.
8. Bake for 5 minutes at 425 with the pies tented with foil, then remove the foil and reduce the heat to 350 degrees and bake an additional 55-60 minutes, or until the center no longer jiggles.
9. Remove and let cool for 5 minutes, then sprinkle the tops of the pies with the chopped nuts if not adding whipped cream.
10. Once the pies have cooled completely, top with whipped cream, sprinkle with nuts, and serve.

To make the Pumpkin Pie Filling you will need…

• eggs – yolks separated
• granulated sugar
• pumpkin puree
• cinnamon – heaping
• ginger
• evaporated milk
• Chopped Nuts
• Whipped Cream

HOW DO YOU MAKE Homemade Whipped Cream?

1. Place the mixing bowl in the freezer for a minimum of 30 minutes to chill before making the whipped cream.
2. Once the bowl is chilled, remove it and pour in the heavy cream, confectioner’s sugar, and vanilla.
3. Whisk on high speed for about 1 minute or until stiff peaks form – taking care to not over mix.
4. Gently transfer the whipped cream to a piping bag fitted with a large open star top and pipe it into the desired pattern.
5. Sprinkle the top of the decorated pie with chopped pecans.
6. Note – if you want to stabilize this whipped cream to keep it from deflating, add 1/4 tsp cream of tartar when combining the other ingredients.

To make Homemade Whipped Cream you will need…

• cold heavy whipping cream
• confectioner’s sugar
• vanilla

Can I use canned whipped cream?

Yes, absolutely, that will work just fine. The squirt top variety in the can will give you a similar look but does not contain the stabilizer to keep it looking pretty for a long period of time.

Can this pumpkin pie be frozen?

Absolutely! Wrap this pumpkin pie tightly with plastic wrap before adding the whipped cream on top and freeze for up to 6 months.

Can I use whipped topping instead of homemade whipped cream?

You bet and it is super easy. Just thaw the tub and then transfer it to the piping bag to add your decoration.

Why do I need pumpkin puree instead of pie filling?

This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.

This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.

They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.

Products I love when making homemade pumpkin pie…

This pumpkin pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.

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