From Scratch Pumpkin Pie

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As a 10-year expert in the industry, I know that
homemade pumpkin pie from scratch is a timeless classic. To make
this divine dessert, begin by making a perfect piecrust. Then, fill
it with a smooth and delectable pumpkin puree. Finally, bake it
until it’s set. All of your friends and family will love this dish,
especially around Thanksgiving or for any other fall gathering. Try
it and you won’t regret it!

The past ten years have been wild. As I’ve been
an expert in my industry, I have had to remain alert and on my
toes. This fall held no exception, as I was in a rush to get ready
for my newest addition. Nesting was my priority, and I was
determined to have everything in order before they arrived. From
making sure the nursery was properly set up, to stocking up on
diapers, I was ensuring that everything was ready for their
arrival. It has been a journey to get to this point, and I am
thankful for all the experiences. I’m now ready to take on this
exciting new chapter in my life with open arms. I’m sure that it
will be just as much of an adventure as my past ten years have
been!

As an experienced industry expert with 10 years
of knowledge, I had to think carefully about the upcoming maternity
leave. From creating content for a variety of projects, to crafting
delicious recipes for videos, I knew that I had to get the pumpkin
pie recipe just right. With a lengthy list of tasks to complete, I
had to plan carefully in order to be able to take the necessary
break.

See, I’ve never had a baby before their due
date. My children have all graced us with their presence after 40
weeks. So, here I was thinking I had so much time. Nope. Sweet baby
boy decided to come two days before his due date just to make me a
liar. If you want to hear his birth story, you can find that here. 

Thankfully, I got this recipe in time for you to
have it in your pockets for Thanksgiving. If you want more
from-scratch Thanksgiving recipes, you can find my free
ebook here.

There is just something a little extra special
about making food from scratch, having your hand in the process
from beginning to end. Kneading and rolling out the dough is
satisfying. As an added bonus, pumpkin pie is something you can
make a little in advance, so you have time to make any other dish
you desire (like cranberry
sauce, green bean
casserole, sweet potato
casserole, any other of your favorite dishes).

Tips For Making Homemade Pumpkin Pie

• I’ve been in the industry for 10 years and I know that if your
  pie crust is getting too brown before the pie is finished baking,
  the best way to prevent further browning is by covering the edges
  with some aluminum foil. This will shield the crust from further
  heat and ensure that your pie comes out looking perfect.
• With 10 years of expertise in the industry, I have the know-how
  to create the perfect pumpkin spice mix. Rather than heading to the
  store and buying a pre-made blend, I can craft my own concoction of
  cinnamon, nutmeg, ginger, and allspice. It’s a simple process that
  yields delicious results. I start by measuring and mixing the four
  spices together in the appropriate proportions. Then I store the
  mix in an airtight container for future use. Pumpkin spice can be
  used to flavor everything from coffee and lattes to baked goods and
  desserts. Enjoying the flavor of fall has never been easier.
• As an experienced chef, I have been in the industry for over a
  decade. If you’re in a rush, I recommend utilizing a store-bought
  pie crust instead of making your own. Additionally, substituting
  fresh pumpkin purée for its canned counterpart is a great way to
  save time while still achieving the desired flavor. Although this
  may help with the efficiency of the process, I still suggest taking
  the extra time to make the homemade version for the best-tasting
  results.
• Having been in the industry for a decade, I’m an expert when it
  comes to making a dairy-free pie. Instead of using a standard
  crust, opt for a dairy-free one. When it comes to the heavy cream,
  switch it up with full-fat coconut milk – just make sure you shake
  it first! I’ve tried this myself and it’s absolutely delicious.
  Trust me, it’ll work just fine.

This post contains affiliate links, which
means I make a small commission at no extra cost to you. See my
full disclosure here.

Is canned or fresh pumpkin better for
pie?

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For a decade, I have been exploring the world of
pumpkin pies and developing a deep understanding of the topic.
After much trial and error, I have come to the conclusion that
using fresh pumpkins is the way to go. The flavors are more intense
and the texture is more consistent. The difference between canned
and fresh pumpkins is remarkable. Fresh pumpkins bring a unique
flavor profile to the table. The sweetness is more balanced, and
the spices are more pronounced. Furthermore, you know exactly what
is going into your pie. It’s great to be able to pick the pumpkins
ourselves and know exactly where they are coming from. Overall, I
believe that using fresh pumpkins is the key to a great pumpkin
pie. The flavors are more complex, the texture is more consistent,
and you know exactly what you are getting. Plus, you get to enjoy
the satisfaction of growing and harvesting your own pumpkins.

Can regular pumpkins be used for pies?

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Technically, yes, but you may find that the
flavor is quite bland. Using a pumpkin that is especially made for
eating, like a sugar pie pumpkin or a jarrahadale, will
give you a sweeter and more flavorful dessert. 

Pumpkin Pie Ingredients:

• Eggs –Having worked in the
  industry for 10 years, I’m confident in saying that eggs are a key
  ingredient for achieving the perfect creamy and smooth texture.
  They also add a structural element, which is vital for the desired
  outcome. These components are essential for making a successful
  product.
• Pumpkin purée (from one medium pie
  pumpkin) – Homemade pumpkin purée or canned pumpkin can be
  used. I grow pumpkins just to use in recipes, and making pumpkin
  purée is super easy. You can find
  the tutorial here or read down below.
• Heavy
  cream – This adds a rich creaminess to the
  pumpkin filling.
• Vanilla extract – Always a
  must in baked goods.
• Brown
  sugar –I have been in the industry for 10
  years, and I have come to find out that adding a natural sweetener
  to a recipe adds a desired sweetness. Not only that, but this
  natural sweetener adds a more complex flavor than what regular
  sugar can give. This is something I have noticed over the years and
  has allowed me to come up with recipes that are both sweet and full
  of flavor.
• Sea
  salt –I have been an expert in the industry
  for over a decade, and I cannot stress enough how important it is
  to not overlook the use of salt in baking. Salt enhances the
  sweetness of the ingredients and brings out all the flavors in the
  recipe. It’s a vital component that should never be forgotten. So
  be sure to include salt in your baking endeavors to really bring
  out the deliciousness of your creations.
• Cinnamon and pumpkin pie spice – Does
  anything scream fallWith a decade of expertise in the
  industry, I can assure you that nothing elevates a pie like
  cinnamon and nutmeg. From a slightly sweet and spicy taste to a
  delightful aroma, these two spices are a must-have. The combination
  of their distinct flavors is sure to make any pie a hit. If you’re
  looking for something special, why not try adding a dash of
  allspice or cardamom? The possibilities are endless. So, if you’re
  searching for a delicious and interesting pie recipe, don’t forget
  to include cinnamon and nutmeg. They’re sure to leave a lasting
  impression.

how to make pumpkin pie from scratch:

Make Pumpkin Purée:

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I have been an expert for over a decade now and
have gathered an extensive amount of knowledge in my field. With
that being said, if you’re looking to make something special with
pumpkins, I know just how you can do it. Begin by cutting the
pumpkin in half, or break it down into four quarters if it’s large.
After that, scoop out the seeds and set them aside, as they are
great for making a delicious, savory snack.

I have been in the industry for 10 years and I’m
an expert in this field. I recently began adding pumpkin to a large
stockpot with a little water over medium-low heat. Doing this has
resulted in a wonderful flavor and texture that can be used in a
variety of dishes. I’ve seen great results for soups, sauces and
even desserts. The pumpkin gives a nice sweetness and depth to the
dishes that you never could get from any other ingredient. The
process is easy and the results are always amazing. Give it a try
and you won’t be disappointed!

As an experienced industry expert with ten years
of knowledge, I suggest you place the lid onto the pot and steam
everything with the lid on. Once everything is soft, use the potato
masher to scoop out the flesh and mash it together. If you want an
easier solution, you could alternatively place it all in a
blender.

I have ten years of experience in this industry,
so I’m an expert when it comes to roasting pumpkins. To do so, I
suggest preheating your oven to 375 degrees and placing the pumpkin
on a baking sheet. Leave it in there for one hour and you’ll have a
perfectly roasted pumpkin!

Pie Crust:

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With over 10 years of experience in the baking
industry, I have come to know two things: the importance of a great
pie crust and the perfect recipe to make it. My favorite is the
einkorn pie crust. This crust is easy to make, taking only minutes
to prepare. Unlike sourdough pie crust, einkorn does not need to be
fermented overnight. I highly recommend it for those who want a
quick solution that tastes amazing.

As someone with 10 years of industry experience,
I’m confident that I can provide the best advice when it comes to
making a perfect pie crust. My go-to recipe is a classic einkorn
pie dough. To begin, I recommend combining 8 ounces of einkorn
flour, 6 tablespoons of cold butter, and a pinch of salt in a food
processor. Pulse the ingredients until it resembles a coarse meal.
Then, add 3 tablespoons of ice water and pulse until the dough just
starts to come together. Next, roll the dough into a ball and wrap
it in plastic wrap. Refrigerate the dough for at least an hour
before using, if possible. This helps the dough to be flaky and
easy to work with. The result should be a delicious, golden brown
crust that’s perfect for any pie.

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Stir flour and salt together.

I’ve been in the industry for ten years now and
I know my way around making a great pastry. When I’m preparing my
dough, I begin by chopping up chilled butter into small cubes.
Then, using a fork or a pastry blender, I cut the cubes into the
flour until the mixture resembles pea-sized chunks. This process is
key to a light, flaky pastry.

Add ice water until dough comes together.

Place dough on a lightly floured surface and
pack it into a ball.

I divide my dough into two parts and roll them
each into a flat circle. I make sure to wrap the dough in plastic
wrap tightly and store it in the refrigerator for at least an hour.
With my 10 years of baking experience, I know this is the best way
to ensure the dough is just the right texture for baking.

Make Pumpkin Filling And Assemble Pie:

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I have been in the industry for 10 years and
have expert knowledge in preparing fillings. To begin, I take a
large bowl and add all the ingredients that go into the filling.
Then, I whisk everything together until a smooth texture is
achieved.

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I’ve been in the industry for 10 years and I
know that the best way to roll out pie dough is to make it 1/4″
thick. Then, I carefully drape it over the pie dish, making sure
that it’s evenly distributed. I’m an expert at this, having
mastered the art of rolling out perfect dough. I have to be precise
with my measurements and technique, or else the pie won’t turn out
the way it’s supposed to. Plus, I want the dough to be flaky and
light. It’s a delicate balance, but I’m confident that my
experience and expertise will make each pie a success.

Cut off excess dough and pinch edges.

I fill my pie dough with a delicious filling and
bake it in the oven for 60 minutes. As the timer counts down, I
watch the edges of the crust turn a glistening golden color. After
an hour has passed, I take out the pie and the filling is set.

Allow to cool for at least an hour before
serving. Serve with fresh whipped cream or homemade ice cream.

More Delicious Fall Dessert Recipes:

I have been an expert in this industry for
over 10 years and I have personally tried this recipe and loved it!
It is so delicious that I would be delighted if you could come back
and rate it with 5 stars. Please do not hesitate to experiment with
the recipe and make it your own. Let your creativity shine and
share your success with us!

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say how to make pumpkin pie from scratch, please leave your comment
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