Pumpkin pie
Discover a delightful homemade pumpkin pie recipe featuring a buttery crust made from all-purpose flour, sugar, and butter, combined with a rich filling of fresh pumpkin, maple syrup, brown sugar, eggs, cinnamon, nutmeg, ginger, and a unique twist of garlic cloves. Perfect for holiday gatherings or a cozy fall dessert!
- 07 Mar 2025
- Cook time 65 min
- Prep time 30 min
- 6 Servings
- 13 Ingredients
Pumpkin pie is a classic dessert that's especially popular during the fall and holiday seasons. With a rich, spiced pumpkin filling and a buttery, flaky crust, it’s a delicious treat that can warm the heart and soul. This recipe uses traditional ingredients such as pumpkin, maple syrup, brown sugar, and warming spices to create a flavorful and indulgent pie.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly spray a 9-inch pie plate with cooking spray.
- In a mixing bowl, combine the all-purpose flour and sugar.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
- Carefully transfer the dough to the prepared pie plate, pressing it into the bottom and up the sides. Trim any excess dough, leaving a 1-inch overhang, and fold it under itself to create a neat edge. Crimp the edges if desired.
- In a large bowl, combine the pumpkin puree, maple syrup, and brown sugar. Mix well.
- Add the lightly beaten eggs to the pumpkin mixture and stir until well combined.
- Add the cinnamon, minced garlic, ground nutmeg, and ground ginger. Stir until everything is thoroughly incorporated.
- Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
- Place the pie on the center rack of the preheated oven.
- Bake for about 55 to 60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- If the crust begins to brown too quickly, cover the edges with foil to prevent burning.
- Remove the pie from the oven and allow it to cool on a wire rack.
- Once the pie has cooled to room temperature, slice and serve. It can also be chilled in the refrigerator for a couple of hours before serving for a firmer texture.
Tips:
- Ensure your butter is cold when incorporating it into the flour to create a flaky crust.
- You can make the pastry dough ahead of time and refrigerate it for up to two days before using.
- To avoid a soggy crust, partially bake the crust (blind bake) before adding the pumpkin filling.
- Use fresh pumpkin puree for a richer flavor, but canned pumpkin works perfectly well.
- Adding a little lemon juice can brighten up the pumpkin filling.
- Allow the pie to cool completely before slicing to ensure clean, neat pieces.
Making pumpkin pie from scratch can be a rewarding kitchen project, resulting in a delightful dessert that embodies the flavors of fall. By following the recipe and tips provided, you'll be able to create a delicious pie with a perfect balance of sweetness and spices. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate this classic treat. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 450kcal | 22% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 2.13g | 6% |
| Sugar 16g | 16% |
| Fat | |
| Fat 24g | 28% |
| Saturated 12g | 41% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 490ug | 54% |
| Choline 100mg | 18% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.14mg | 7% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.94mg | 6% |
| Vitamin K 2.76ug | 2% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 1.74mg | 16% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 340mg | 10% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 1.07mg | 10% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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