Pumpkin pie is a seasonal staple that’s popular around the Thanksgiving holiday, but throughout the years other regions of the country have discovered this delicious recipe and adopted it as their own. Whether you’re in Michigan or Florida, India or Indiana, you can bake delicious pies with our step-by-step instructions on how to make this favorite dessert.
Step-by-step Guide on making Pumpkin Pie
First and foremost, use a large, heavy-based pan to cook the pie crust. Check out this guide on how to make an awesome pie crust with our simple instructions on how to make a perfect one.
- First, melt 1/4 cup of butter, and then stir in the sugar and cinnamon. Mix until the sugar is completely dissolved and then pour it into a pie pan over the pre-baked crust.
- Second, mix together the pumpkin puree with all of the eggs and sugar together in a bowl until combined properly. Pour it over top of the melted butter.
- Third, mix in the ground almonds or walnuts and then spread it evenly over the pumpkin mixture.
- Fourth, add the rest of the sugar to a medium size frying pan and heat it up until it begins to brown.
- Fifth, add about 1/4 cup of butter off to each side of pan, and when it begins to bubble, add in more butter into this notch. Let the sugar caramelize for 10 minutes and then start stirring frequently as it all starts to melt at once. Cook for about 5 minutes and then spread this onto top of pumpkin pie batter layer over top.
- Sixth, add in the cinnamon and mix thoroughly.
- Seventh, cover the pie and put it in the fridge for about 3 hours or overnight before you can cut it. Take a fork and poke holes at random throughout the pie to ensure that the filling sets.
- Eighth, serve with pumpkin pie lattice on top. Recipe Notes *If you’d like to use fresh whole pumpkins instead of canned pumpkin, follow these instructions on how to cook with pumpkins:
FAQs about Pumpkin Pie
–Is it gluten free?
Yes. You can substitute regular flour or whole wheat pastry flour with a gluten-free flour of your choice.
-Is Pumpkin Pie vegan?
Yes. Be sure to replace the milk with almond milk or coconut milk. Surprisingly, substituting regular all-purpose flour for whole wheat pastry flour, does make this recipe vegan.
-Can I use real pumpkin in place of canned pumpkin?
It’s possible; just be sure to cut the pumpkin into small pieces before adding it to the baking pan as it cooks. After you add in the heavy cream, eggs and other ingredients, you may need to mix everything together a little more so that everything is incorporated properly.
-Can I use butternut squash in place of the pumpkin?
Yes, you can, but butternut squash is usually sweeter than pumpkin so you will want to cut back on the sugar. You may also need to add more spices and a little extra salt.
-Is it ok to use pumpkin pie spice in place of all of the spices that are called for?
Spices vary in potency so you may want to add a little extra nutmeg or cinnamon if you decide to use only pumpkin pie spice. You can also create your own spice mix recipe by baking all of them together in a 350°F oven for about 10 minutes and then letting them completely cool before grinding into a powdery consistency.