Print

Easy Homemade Pumpkin Pie Kids Will Love

easy homemade pumpkin pie - featured image
Print Recipe

This homemade pumpkin pie is silky, spiced just right, with a flaky crust that shatters when you bite into it. It’s a forgiving, foolproof recipe that’s perfect for any occasion, from Thanksgiving to a cozy fall evening.

Ingredients

Scale
  • 1 ¼ cups (155g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, very cold and cubed
  • 3–4 tablespoons ice water
  • 1 (15-ounce) can pumpkin puree
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • 1 (12-ounce) can evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: In a medium bowl, whisk together flour and salt. Add cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining.
  2. Drizzle 3 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If too dry, add the last tablespoon of water.
  3. Turn the dough out onto a lightly floured surface. Gently gather it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Blind-bake the crust: Preheat oven to 190°C (375°F). On a floured surface, roll the chilled dough into a 12-inch circle, about ¼-inch thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim overhang to ½ inch, fold under, and crimp edges.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until bottom looks dry and lightly golden. Set aside to cool slightly. Lower oven temperature to 175°C (350°F).
  6. Make the filling: In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  7. Add eggs one at a time, whisking well after each addition. Slowly pour in evaporated milk and vanilla extract, whisking constantly until combined and silky.
  8. Place the par-baked crust on a baking sheet. Pour the filling into the crust.
  9. Bake at 175°C (350°F) for 50-60 minutes, until edges are set and center jiggles slightly when shaken. If crust edges brown too quickly, cover with foil after 30 minutes.
  10. Cool on a rack for at least 2 hours at room temperature before serving. Refrigerate for later if desired.

Notes

For a dairy-free option, use full-fat canned coconut milk instead of evaporated milk and vegan butter for the crust. For a gluten-free crust, use a 1-to-1 gluten-free flour blend with xanthan gum. The pie can be made ahead and stored in the refrigerator for up to 4 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, easy pumpkin pie, fall dessert, Thanksgiving pie, kid-friendly pumpkin pie

Find it online: https://bakebelle.com/easy-homemade-pumpkin-pie-kids-will-love/