Homemade Pumpkin Pie (Print Version)
# Ingredients:
01 -
1 9-inch pie shell, homemade or deep dish store-bought, uncooked
02 -
3/4 cup white sugar
03 -
1 teaspoon cinnamon powder
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1/2 teaspoon table salt
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1/2 teaspoon ginger powder
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1/4 teaspoon ground cloves powder
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2 large eggs
08 -
15 ounce tin pumpkin puree, canned or fresh
09 -
12 ounce can evaporated milk
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1/2 cup packed light brown sugar
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2 tablespoons thick cream
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1 tablespoon light corn syrup
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1 tablespoon butter
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1/2 cup pecans, chopped
15 -
1/2 teaspoon pure vanilla extract
# Instructions:
01 -
Warm up your oven to 425 degrees F to get it ready for baking.
02 -
Grab a big bowl and whisk the eggs with the pumpkin until they're completely mixed together. This smooth blend forms your pie foundation.
03 -
Take another bowl and mix your white sugar, cinnamon, salt, ginger, and cloves. These warm spices will make your pie taste amazing. Add this mix to your pumpkin blend, then pour in the evaporated milk while stirring until everything looks smooth.
04 -
Pour your mixture into the uncooked pie shell, making sure it's spread out evenly.
05 -
Put your pie in the hot oven for 15 minutes. Then turn down the heat to 350 degrees F and keep baking for another 40 to 50 minutes. It's done when the middle still wobbles slightly or when you stick a knife in the center and it comes out clean.
06 -
Let your pie cool all the way on a wire rack to get the perfect texture. You can add some whipped cream and caramel pecan topping when serving if you want something extra fancy.
07 -
For a tasty topping, mix brown sugar, cream, corn syrup, and butter in a small pot over medium-high heat. Let it bubble up and then simmer, stirring often for about 5 minutes.
08 -
Take the pot off the heat and mix in the pecans and vanilla. Let it cool down and get thicker. Add a spoonful on top of each slice when you're ready to eat.
# Notes:
01 -
Plan Ahead: You can make the whole pie a day early and keep it in the fridge, or just get the crust and filling ready separately until you're ready to bake it the next day.
02 -
Keeping Fresh: Don't leave your pie sitting out for more than 2 hours. Pop it in the fridge where it'll stay good for 3-4 days.
03 -
Long-term Storage: You can stick this pie in the freezer for up to 3 months if you wrap it well. Just thaw it in the fridge overnight before you want to eat it.
04 -
The crunchy caramel pecan mix on top goes really well with the smooth pumpkin filling, giving you the best of both worlds in every bite.