You don’t have to resort to buying a frozen or pre-made pumpkin pie because we got you with this so easy recipe of a pumpkin pie that you can easily make at home. I make homemade pumpkin pie easy by starting with the pressing crust so that you don’t have to pull out the rolling pin and then using a whole can of pumpkin puree and a whole can of sweetened condensed milk which means you don’t have to measure those things out. We start over by getting our crust ready. Melt a stick of butter in a microwave and et it cools slightly then just stir in a tablespoon of vegetable oil, a tablespoon of sugar, a quarter teaspoon of salt.
Stir in one-third of the third cups of flour until it forms a soft dough. Use your hands to drop small clumps of the dough in a deep dish pie plate which is about nine and a half inches across two inches tall press. Press the dough into the bottom and up the sides with your hands or use the bottom of a measuring cup. If the dough feels sticky, just flour your hands of the cup. Cover it with a plastic cup and put it in the fridge for at least 30 minutes so the crust can chill and sets up. When your crust is chill, turn your oven on to 425 degrees Fahrenheit, place the rash in the lower third and place your baking sheet on the rack to heat up.
When you bake up high on the lower part of the oven on a hot baking sheet, it will help to crisp up the crust so it does not come out foggy. While the oven is heating, make your filling by whisking a 15 ounce can of pumpkin puree, a 14 ounce can of sweetened condensed milk, two eggs, a teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, half a teaspoon of salt and an eighth of a teaspoon of ground cloves together until it is nice and smooth. Pour the filling into the crust then place the pie on the hot baking sheet to bake for about 60 minutes.
You will know the pie is ready when the top starts to brown and the filling is just set but still jiggles slightly when you shake it. Take your pie out and let it cool completely.
- 2 large eggs plus the yolk of a third egg
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon of lemon zest
- 2 cups of pumpkin pulp purée from a sugar pumpkin OR 1 15-ounce can of pumpkin purée
- 1 1/2 cup heavy cream or one 12 oz. can of evaporated milk
- 1 good crust
- Preheat your oven to 425°F.
- Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
- Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed. Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.
- Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean.
- The center should be just barely jiggly. Cool the pumpkin pie on a wire rack for 2 hours.
- Note that the pumpkin pie will come out of the oven all puffed up, and will deflate as it cools.
- Serve with whipped cream.