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Best Pumpkin Pie Recipe Pioneer Woman

By Admin

If there's one thing that represents fall in America, it's definitely pumpkin pie. And what better way to celebrate this quintessential autumn treat than by making it yourself? With this fail-proof homemade pumpkin pie recipe, you can impress your family and friends with your baking skills and satisfy your sweet tooth all at once.

Ingredients:

  • 1 1/2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 cup of vegetable shortening, chilled
  • 4 to 6 tablespoons of ice water
  • 1 can (15 ounces) of pumpkin puree
  • 1 can (14 ounces) of sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of salt

Instructions:

First, you'll need to make the pie crust:

  1. In a large bowl, whisk together the all-purpose flour and salt.
  2. Cut the chilled vegetable shortening into small cubes and add it to the flour mixture.
  3. Using a pastry cutter or your hands, work the shortening into the flour until it resembles coarse crumbs.
  4. Add the ice water, one tablespoon at a time, stirring gently until the dough comes together into a ball.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat your oven to 425°F.
  7. Roll out the chilled dough on a floured surface until it's about 1/8-inch thick.
  8. Transfer the dough to a 9-inch pie dish and trim the edges.
  9. Use a fork to pierce the bottom and sides of the crust several times.
  10. Bake the crust for 15 minutes or until lightly golden. Remove from the oven and set aside.

Now, it's time to make the filling:

  1. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
  2. Pour the filling into the pre-baked pie crust.
  3. Reduce the oven temperature to 350°F and bake the pie for 50-60 minutes or until the filling is set and a toothpick inserted in the center comes out clean.
  4. Let the pie cool completely before slicing and serving.

And there you have it: a delicious homemade pumpkin pie that's sure to be a hit at any fall gathering. Serve it with a dollop of whipped cream or vanilla ice cream for a truly indulgent dessert.

Additional Tips:

  • If you don't have a pastry cutter, you can use two butter knives or your hands to work the shortening into the flour mixture.
  • Be careful not to overwork the dough, as this can result in a tough crust.
  • If the edges of your crust are browning too quickly during baking, cover them with strips of aluminum foil.
  • If you have leftover pumpkin puree, you can use it to make pumpkin soup, pumpkin bread, or even pumpkin pancakes.

Enjoy!

Additional Homemade Pumpkin Pie Recipe:

Ingredients:

  • 1 1/2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 cup of unsalted butter, chilled and cubed
  • 3 to 5 tablespoons of ice water
  • 1 can (15 ounces) of pumpkin puree
  • 1 can (12 ounces) of evaporated milk
  • 2 large eggs
  • 3/4 cup of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 1/2 teaspoon of salt

Instructions:

For the crust:

  1. In a large bowl, whisk together the all-purpose flour and salt.
  2. Add the chilled butter cubes and use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs.
  3. Add the ice water, one tablespoon at a time, stirring gently until the dough comes together into a ball.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat your oven to 425°F.
  6. Roll out the chilled dough on a floured surface until it's about 1/8-inch thick.
  7. Transfer the dough to a 9-inch pie dish and trim the edges.
  8. Use a fork to pierce the bottom and sides of the crust several times.
  9. Bake the crust for 15 minutes or until lightly golden. Remove from the oven and set aside.

For the filling:

  1. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.
  2. Pour the filling into the pre-baked pie crust.
  3. Reduce the oven temperature to 350°F and bake the pie for 45-50 minutes or until the filling is set and a toothpick inserted in the center comes out clean.
  4. Let the pie cool completely before slicing and serving.

This recipe produces a slightly sweeter pumpkin pie that's perfect for those with a sweet tooth. Feel free to adjust the amount of sugar to your liking.

Enjoy!

Pumpkin Pie

This fail-proof homemade pumpkin pie recipe looks amazing when served with a dollop of whipped cream. Don't forget to refrigerate any leftovers!

Another Homemade Pumpkin Pie Recipe:

Ingredients:

  • 1 1/2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 cup of vegetable shortening, chilled
  • 4 to 6 tablespoons of ice water
  • 1 can (15 ounces) of pumpkin puree
  • 1 can (12 ounces) of evaporated milk
  • 2 large eggs
  • 3/4 cup of packed brown sugar
  • 1 tablespoon of cornstarch
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 1/2 teaspoon of salt

Instructions:

For the crust:

  1. In a large bowl, whisk together the all-purpose flour and salt.
  2. Add the chilled vegetable shortening and use a pastry cutter or your hands to work the shortening into the flour until it resembles coarse crumbs.
  3. Add the ice water, one tablespoon at a time, stirring gently until the dough comes together into a ball.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat your oven to 425°F.
  6. Roll out the chilled dough on a floured surface until it's about 1/8-inch thick.
  7. Transfer the dough to a 9-inch pie dish and trim the edges.
  8. Use a fork to pierce the bottom and sides of the crust several times.
  9. Bake the crust for 15 minutes or until lightly golden. Remove from the oven and set aside.

For the filling:

  1. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cornstarch, cinnamon, ginger, cloves, and salt until smooth.
  2. Pour the filling into the pre-baked pie crust.
  3. Reduce the oven temperature to 350°F and bake the pie for 45-50 minutes or until the filling is set and a toothpick inserted in the center comes out clean.
  4. Let the pie cool completely before slicing and serving.

This recipe results in a pumpkin pie with a slightly nutty flavor that pairs well with a hot cup of coffee or tea. Don't hesitate to experiment with different spices or ingredients to make it your own.

Pumpkin Pie

There's nothing like a slice of homemade pumpkin pie to warm you up on a chilly fall evening. Try this recipe at home and enjoy!

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