How to Make Pumpkin Pie: Easy Recipe
Nothing says comfort food quite like pumpkin pie and making your own version from scratch is an excellent way to begin exploring the world of homemade desserts. With just a few ingredients and standard kitchen tools, you can whip up a delicious pumpkin pie that is certain to impress.
SHOULD I USE FRESH OR CANNED PUMPKIN TO MAKE PUMPKIN PIE?
While many recipes can benefit from fresh ingredients to create a rich and authentic flavor, using canned pumpkin may actually be a better choice for pie because it is thicker and more consistent in texture.
However, if you want to experiment with fresh ingredients only, the following recipe can show you how.
RECIPE FOR HOMEMADE PUMPKIN PIE
Pumpkin pie is a nostalgic and delectable treat that's perfect for sharing with family and guests alike. Use this traditional pumpkin pie recipe to start creating your own takes on this sweet, flavorful dish.
- Sugar pumpkin
- Sugar (if sweet)
- Butter (or other fat)
- Cold water
- Evaporated milk
- Light brown sugar
- Ground ginger
- Ground cloves
- Freshly grated nutmeg
- Kosher salt
- Egg yolks
- Baking sheet
- Large spoon
- Plastic spatula
- Plastic wrap
- Rolling pin
- Glass pie dish
- Pie weights
4 hours and 30 minutes
STEP 1: ROAST THE PUMPKIN
Preheat the oven to 400 °F. Remove the stem from the pumpkin and scrape out the guts and seeds before cutting in half. Place the pumpkin pieces cut-side down on a baking sheet lined with aluminum foil. Bake until fork-tender, about 1 hour. Allow the pumpkin to cool completely.
STEP 2: MAKE THE CRUST
As the pumpkin is roasting, begin preparing the pie crust. In the stand mixer bowl, combine all of the dry ingredients and stir for about 10 seconds. With the mixer still running, add cold butter cubes to the mixer bowl. Increase the speed to 2 for around one minute or until the mixture has formed pea-sized chunks of butter coated in flour.
Lower the stand mixer speed to Stir. Then, slowly drizzle in ice water a little at a time in two second increments. Keep a close eye on your mixture and stop adding water when the mixture begins to stick to the beater and there are streaks of flour around the bowl.
Once mixed, gather the dough in your hands. If the dough crumbles in your hands, you may need to add a bit more water. Securely wrap the dough ball in plastic wrap and place in the refrigerator to chill for a minimum of an hour.
You can also skip the food processor and combine your ingredients in your KitchenAid® stand mixer® bowl with the Pastry Beater Attachment.
STEP 3: BAKE THE CRUST
Once chilled, line the crust with foil and pie weights. Blind bake the crust until the sides are set, about 12 minutes. Remove the foil and pie weights and reduce the oven temperature to 350 °F. Bake for an additional 20 minutes.
STEP 4: MAKE THE FILLING
Once the pumpkin has cooled completely, scoop out the flesh with a spoon and attach the Food Processor Attachment to your KitchenAid® stand mixer. Pureê the pumpkin until smooth.
In a saucepan, combine the evaporated milk, light brown sugar, ground ginger, cinnamon, ground cloves, grated nutmeg and kosher salt and whisk on medium heat for about four minutes. Remove the mixture from heat and transfer to the stand mixer bowl. Combine thoroughly, scraping down the sides of the bowl as needed. Allow the mixture to cool for five minutes before adding the eggs and yolks one at a time, stirring thoroughly.
STEP 5: BAKE THE PIE
Gently pour the pie filling into the crust and bake until the filling has set in the center, about 1 hour. Allow the pie to cool completely before serving, about 30 minutes.
SHOP KITCHENAID® STAND MIXERS FOR MAKING PUMPKIN PIE
DO YOU NEED TO BLIND BAKE THE PUMPKIN PIE CRUST?
Yes, it is important to blind bake the pumpkin pie crust for about 12 minutes before introducing the wet filling to the dish. This step helps ensure that your pie crust will be cooked through and its shape remains intact.
Blind baking also keeps the crust from getting soggy from the wet filling ingredients.
WHAT IS PUMPKIN PIE SPICE?
Pumpkin pie spice typically consists of ground cinnamon, nutmeg, ginger, allspice and cloves, and is a convenient way to incorporate that tell-tale pumpkin taste without extra spices.
If you don't have access to pre-made pumpkin pie spice, you can make your own with these four ground spices in equal parts. The process is simple — grind the spices with the KitchenAid® Coffee and Spice Grinder, and combine for a homemade spice mix.
SHOULD PUMPKIN PIE BE REFRIGERATED?
Yes, your leftover pumpkin pie should be refrigerated. Allow the pie to cool completely before covering with plastic wrap or a lidded pie plate and placing it in the refrigerator for up to four days. When you're ready to enjoy the pie again, serve warm or chilled.
CAN PUMPKIN PIE FILLING BE FROZEN?
Homemade pumpkin pureê can be made in advance and frozen for later use in pumpkin pie or other delicious fall recipes. To freeze pumpkin pureê, spoon the pumpkin into airtight containers or freezer-safe bags and label them with the date. Use within three months.
When you're ready to bake pumpkin pie, thaw the pumpkin pureê overnight, strain off any excess liquid if necessary and use it in your recipe as you would fresh pumpkin.
ADDITIONAL PUMPKIN PIE TIPS
The above pumpkin pie recipe is a simple way to begin making your own creations with delicious twists. Here are a few additional tips for making your homemade pumpkin pie:
Allow the pie to cool completely before serving.
- Leftover pumpkin pie can be reheated in a 300°F oven for about 15 minutes.
- Use heavy cream if you don’t have evaporated milk on hand.
- For an extra kick, add a pinch of cayenne.
EXPLORE KITCHENAID® STAND MIXERS
With the KitchenAid® stand mixer, you can make your pumpkin pie from start to finish with ease. From making your own easy pumpkin puree with the Food Processor Attachment* to grinding spices for a unique twist on pumpkin pie with the KitchenAid® Coffee and Spice Grinder, there are many opportunities for culinary exploration.
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