This pie can be made with Homemade Graham Cracker Crust or store-bought – whatever you have time for. There’s nothing quite like a homemade pumpkin pie during the fall season. The combination of spices, fresh pumpkin, and sweetened condensed milk come together to create a dessert that is both flavorful and creamy. And while pumpkin pie may seem like a complicated dish to make, I’m here to tell you that it’s actually quite simple! With just a few ingredients and a little bit of time, you can have a delicious pumpkin pie that will impress your family and friends.
Step By Step Instructions
Preheat the oven to 350°F/180°C. My Graham cracker crust recipe is a tried and true recipe. I’ve used it for Key Lime Pie, Banoffee Pie, and my chocolate pudding pie, and it’s always a hit. Butter: I use salted butter as it seasons the pie. If you use unsalted, add a pinch of salt to the recipe. Brown Sugar: The recipe calls for light brown sugar, but you can substitute it with dark brown sugar or Muscovado sugar. White Sugar: Granulated sugar, superfine, or caster sugar are all great options. Pumpkin Puree: Fresh or canned pumpkin puree can be used for this recipe. You can find pumpkin puree in the canned goods aisle of your grocery store. If using canned pumpkin, make sure to get the puree and not the pie filling. If you use fresh, make sure to cook it down until it’s nice and soft, and be sure to strain out any excess water. Condensed Milk: Use sweetened condensed milk. You can find it in the baking aisle of your grocery store. You can substitute with evaporated milk, but you’ll need to increase the brown sugar by a quarter cup. Eggs: The eggs add that silky set that just defines a classic pumpkin pie. Choose two large eggs or three medium-sized eggs. Flour: All-purpose or plain flour should be used for this recipe. For a gluten-free option, use 1-to-1 gluten-free baking flour. Spices: You can adjust the spices to your liking. For an easy choice, you can substitute the spices with 2 teaspoons of store-bought pumpkin pie spice. Vanilla: I opt for vanilla bean paste, but you can also use vanilla extract or artificial vanilla if it’s what you have. Stir together the graham cracker crumbs and sugar in a bowl. Mix in the melted butter. The mixture will be damp and coarse, resembling moist sand. Add the mixture to an ungreased 9-inch tart pan or pie tin. Press the crumbs into the bottom and sides to form a compact crust. If you are making this pie to serve another day, brush the crust with an egg wash before baking. This will help prevent a soggy bottom. Bake for 8 to 10 minutes to set the crust before adding the filling. Allow the crust to cool completely before adding the filling. For more tips and information on making the crust, see my post on How to Make a Graham Cracker Crust. Meanwhile, the spices, pumpkin puree, condensed milk, vanilla, eggs, and flour to a medium mixing bowl. Mix until combined. Then set it aside until the crust has cooled completely. Pour the filling into the cooled pie shell and bake for 40 minutes or until it looks cooked around the edges but the center is still a little wobbly. The pie may look a bit puffed, but this is normal and will go away as the pie cools down. Leave the pie to cool in the oven with the oven door cracked open (about a quarter of the way). This will prevent cracking. Remove it from the oven once the pie and oven come to room temperature. To slice into clean cuts, dip the knife into hot water before making a cut then, every time you make a cut, wipe it with a clean towel. Serve either plain or topped with whipped cream or vanilla ice cream.
Pumpkin Pie with Graham Cracker Crust can be stored in the fridge for up to four days after it is completely cooled. Be sure to cover the pie well with plastic wrap or aluminum foil to prevent it from drying out. To Freeze: Once completely cooled, wrap the pie tightly in plastic wrap, then wrap it in aluminum foil. The pie can be frozen for up to three months, or if you have a chest freezer that doesn’t get open often, it can be stored for up to six months. When ready to eat, thaw the pie in the fridge overnight. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
