How to Make Pumpkin Pie

If you need a dessert to accompany delicious meals, learning how to make pumpkin pie is a culinary skill worth mastering. Pumpkin pie is rich, satisfying and delectably sweet. Although grocers offer canned pumpkin and other pre-packaged products, using fresh ingredients will give your pumpkin pie better texture, nutrients and an authentic taste.

Choosing Your Pumpkin Pie Ingredients

If you’re learning how to make pumpkin pie for the first time, you might be tempted to use canned pumpkin for convenience. However, pro chefs recommend learning to make pie with fresh ingredients from the get-go. Not only is fresh pumpkin good for your health, but it also does not have additives that often dull the taste of pie.

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How to Make Pumpkin Pie

Pumpkin pie, like most pastry, consists of the crust and filling. To start making pie, you will need:

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 5

Author Vanjo Merano

Ingredients

• 1 medium sized pumpkin calabaza squash or butternut squash, around 15 to 20 oz.
• Canola oil as needed for brushing
• 1 1/4 cup all-purpose flour as needed
• 2 tbsp. vegetable shortening
• 4 tbsp. butter
• ¼ tsp. salt
• ½ cup whipping cream
• 2 tbsp. oil preferably canola
• 2 tbsp. cornstarch
• 2 tbsp. molasses regular or black strap
• 3 whole eggs
• 14 oz. condensed milk
• 1 tbsp. cinnamon
• ¼ tsp. salt

Instructions

• Prep the pumpkin by cutting it in half, discarding the stems and removing the seeds. Brush the flesh of the pumpkin with a little canola oil and bake the halves in 375F heat until tender.
• In the mean time, you can start making the pie crust. Mix the flour with the ¼ teaspoon of salt in a bowl. Add some butter and shortening. Use a pastry blender to combine thoroughly until it forms crumbly dough. Moisten the dough with a few spoons of water. Shape the mixture into a ball shaped figure.
• Once the dough is divided, keep one and refrigerate the other for future use. On a clean, floured surface, roll out the pie dough and then use it to line the bottom of your pie dish. Neatly fold in any extra dough that hangs over the top. Poke the dough with a fork and transfer to the fridge to chill for 15 minutes.
• Once chilled, remove the dough from the fridge. Set the oven to 350F. Grab some aluminum foil and use it to line the pie dough. Place pie weights into the pie dish and bake the dough for 10-12 minutes or until it is set. Remove from oven.
• By now, the pumpkin should be cooked and soft. Use a spoon to scoop out the flesh, adding it to a blender or food processor. Puree the pumpkin until smooth.
• Add the cream, oil, cornstarch, molasses, eggs, condensed milk, cinnamon and salt to pureed pumpkin. Blend until smooth.
• Remove the foil from the baked pie crust and pour in the pumpkin mixture. Bake your pie in 350F heat until the filling sets. This usually takes about 45 minutes. Remove from oven, set aside to cool and serve.

Nutrition

Serving: 5g