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. | |
More recipes
Creamy coconut cake
Enjoy the perfect balance of sweetness and coconut richness in every bite.
08 Mar 2025Coconut cake with lime syrup
Easy to make and utterly delicious, it's a must-try for any dessert lover.
23 May 2025Spinach and parmesan poached eggs
Topped with poached eggs and a sprinkle of grated parmesan cheese, it's a nutritious and flavorful way to start your day.
22 May 2025