Pumpkin Pie. Find Out How To Make Delicious Pies. The easiest and best pumpkin pie I've ever made. The bottom of my crust was still a tad underdone so I would suggest pre-baking the crust for a bit.

Pumpkin pie may be a Thanksgiving classic, but there are plenty of other times to enjoy this popular fall dessert. Whether it's quick and easy or with cinnamon, apple or pecans, look no further for the best homemade pumpkin pie recipes. While the pie shell is cooling make the filling. You can have Pumpkin Pie using 6 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pumpkin Pie

Prepare 1/4 of Kabocha squash (pumpkin).
It's 30 grams of Sugar.
You need 1 of Egg.
You need 30 grams of Butter.
You need 1 tbsp of Milk.
You need 3 of sheets Puff pastry.

In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking. Cut pumpkin in half lengthwise; discard seeds. Pumpkin pie is one of those pies you can easily make a day or two ahead.

Pumpkin Pie step by step

Cut the kabocha squash and remove the skin. Put the kabocha squash and one tablespoon each of water and sugar (not listed in ingredients) in a bowl. Cover with plastic film, and microwave for 5 minutes..
Mash with a rolling pin and strain through a sieve (optional)..
Put the mixture in a pan, and add the sugar, butter and milk. Simmer over low heat until the mixture is thickened and slightly firm..
I used casserole dishes for this recipe..
Roll out the puff pastry. Grease the dish with butter, and line the puff pastry snugly on the dish. Put the kabosha squash filling on top..
Decorate as you like. This is the most fun step! Apply water or beaten eggs to seal the dough tightly, otherwise the sealed part will open during baking..
Apply beaten eggs (not listed in ingredients) on the pie shell. Bake in the oven for 25 minutes at 200°C. If you prefer a less brown pie, bake it for 40 minutes at 180°C..
It's done!!! Decorate with raisins if you have any, and the dish will look just like the original..
Isn't it browned so nicely?.
It's delicious either hot or cooled! Look at how much kabocha filling is in it!.

You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of. Or you can make the pie, loosely wrap it in plastic wrap and keep it chilled in the refrigerator for up to two days. Classic Pumpkin Pie is based on a recipe from The McCormick Spices of the World Cookbook. It's is the best pumpkin pie because it actually has a bit of spice in it. Other recipes taste like a big ball of sugar and cinnamon.