Description
Homemade pumpkin pie by Joanna Gaines brings autumn comfort straight to your table. Warm spices and silky filling create a delightful dessert perfect for holiday gatherings with family and friends.
Ingredients
Scale
Main Ingredients:
- 1 15-ounce (425 grams) canned pumpkin or fresh pumpkin puree
- 2 large eggs
- 12-ounce (340 ml) evaporated milk
- 1 9-inch homemade pie crust, or store-bought, deep dish, unbaked
Sweeteners and Sugars:
- ¾ cup granulated sugar
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Warm the oven to a toasty 220°C / 425°F, ensuring the temperature is precise for optimal baking conditions.
- In a spacious mixing bowl, whisk the eggs and canned pumpkin until achieving a velvety, uniform texture. Create a separate bowl for the aromatic spice blend, combining granulated sugar, ground cinnamon, salt, ginger, and cloves.
- Gently fold the dry spice mixture into the pumpkin base, stirring thoroughly to distribute the warming flavors evenly throughout the filling.
- Stream the evaporated milk into the pumpkin mixture, stirring consistently to create a smooth, creamy consistency that will form the pie’s luscious interior.
- Carefully drape the unbaked pie crust into a 9-inch pie dish, ensuring it sits smoothly against the edges and bottom.
- Delicately pour the spiced pumpkin mixture into the prepared crust, leaving a small margin to prevent overflow during baking.
- Position the pie in the preheated oven and bake at the initial 220°C/425°F for 15 minutes to create a crisp initial crust.
- Reduce the oven temperature to 175°C/350°F and continue baking for 40-50 minutes, watching for a set center with a subtle wobble when gently shaken.
- Verify the pie’s doneness by inserting a knife near the center – it should emerge clean and free of wet filling.
- Remove from the oven and allow the pie to cool completely on a wire rack, letting the filling settle and flavors meld.
- Once cooled, embellish with a cloud of whipped cream and a drizzle of caramel pecan topping for a decadent finishing touch.
Notes
- Grab a pie shield or aluminum foil strips to protect crust edges from burning during extended baking time.
- Whisk ingredients thoroughly to eliminate potential lumps that might disrupt smooth filling texture.
- Store leftovers covered in refrigerator for maximum freshness up to three days.
- Consider using ceramic pie weights during initial crust prebaking to prevent unwanted bubbling.
- Position oven rack in center to ensure consistent heat distribution and even baking.
- Pat filling ingredients dry before mixing to prevent excess moisture compromising structural integrity.
- Select high-quality eggs and dairy for richer, more flavorful custard base.
- Gently fold ingredients to maintain delicate filling consistency without overmixing.
- Rotate pie midway through baking for uniform golden-brown coloration.
- Test ingredient temperatures with instant-read thermometer for precise preparation.
- Serve chilled or at room temperature based on personal preference.
- Clean measuring tools immediately after use to prevent ingredient residue buildup.
- Experiment with subtle spice variations like nutmeg or cinnamon for unique flavor profiles.
- Rest pie on wire cooling rack to prevent bottom crust from becoming soggy.
- Trim excess crust edges for professional-looking presentation before final baking stage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 323
- Sugar: 25g
- Sodium: 318mg
- Fat: 13g
- Saturated Fat: 2.6g
- Carbohydrates: 46g
- Fiber: 2.4g
- Protein: 5.2g
- Cholesterol: 35mg