Recipe: Perfect Homemade pumpkin pie and crust

Homemade pumpkin pie and crust. Read here to learn how to make a perfect flaky pumpkin pie crust. Pumpkin pie is known for having a soggier crust than most pies. That's because the wet filling is baked inside of the raw pastry crust.

To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. You can cook Homemade pumpkin pie and crust using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients of Homemade pumpkin pie and crust

1. You need of for crust:.
2. Prepare 1 1/2 cup of all-purpose flour.
3. Prepare 1/4 tsp of salt.
4. Prepare 1 tsp of sugar.
5. You need 8 tbsp of cold unsalted butter (1 stick).
6. You need 5 tbsp of ice water.
7. Prepare of pumpkin pie filling.
8. Prepare 1 can of 15 oz pumpkin.
9. You need 1 can of 12 oz evaporated milk.
10. Prepare 3/4 cup of granulated sugar.
11. Prepare 2 tbsp of pumpkin spice.
12. Prepare 2 large of eggs.
13. You need 1 of whipped cream (optional).

Add in the butter and work into the dough with a fork until the mixture is crumbly. With the leftover pie filling, I made mini pumpkin pies using a refrigerated pie crust and a mini muffin pan. It's so easy to do if you have leftover filling. Make easy pumpkin pie with a refrigerated crust for ease.

Homemade pumpkin pie and crust step by step

1. Preheat oven to 350° Mix flour, salt and sugar in a medium bowl.
2. Cut butter into small pieces and add to bowl. Use a pastry cutter or even a fork works to cut butter into flour mixture until butter is pea sized..
3. Drizzle 4 tablespoons of ice water and mix just until it comes together... don't overwork the dough (use last tablespoon if needed).
4. Shape dough to fit pie pan, wrap in plastic wrap and refrigerate for atleast 30 minutes..
5. Replace plastic wrap with wax paper and use pie weights, a good layer dried beans or even rice. Place in middle rack of oven for 15 minutes..
6. Remove wax paper and weights, beans or rice and continue to bake an additional 10 minutes to achieve a good color..
7. Allow it to cool completely before adding pie filling..
8. To make pumpkin pie filling:.
9. Preheat oven to 425° Beat eggs in large bowl. Stir in pumpkin, sugar and spice. Gradually stir in evaporated milk..
10. Pour in cooled pie crust, bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving..

Honestly, I love my all butter pie crust recipe, but one of the things I hear most often from readers and friends is that pie crust is hard to make from scratch. It's really not that hard if you use my recipe, but I get it. This homemade pumpkin pie recipe has just a few simple ingredients and a fuss-free pat-in crust. Better yet, it's sure to fill your house with the delicious aroma of home baking. To make your pumpkin pie recipe even more special, follow the directions under "Expert Tips" for make-ahead, freezable homemade whipped cream.