This Homemade Pumpkin Pie is a must have at Thanksgiving dinner! The creamy pumpkin and blend of spices baked into a flaky crust makes the perfect pie.
Homemade Pumpkin Pie
There is something about making your own pumpkin pie that you just don’t get when you buy your pie from a store. I think some of it is the amazing way that your house smells when it is baking but, more importantly, it just tastes so much better! It’s really such an easy recipe too. There are some cheats too make it even easier- like pre-made pie crusts and canned whip cream, cool whip, or vanilla ice cream.
Pumpkin Pie is one of those “some like it hot, some like it cold” type of recipes. My husband’s parents actually prefer it right at room temperature. I like it cold with lots of whipped cream as you can see in the picture. I love it for dessert and my husband loves to eat it for breakfast. No matter how you prefer to eat it, you are going to love this sweet and spiced pumpkin pie!
Health Benefits of Pumpkin
You may not be thinking about health benefits when it comes to pie, but here truly are great benefits that come from eating pumpkin. Pumpkin can be used in a lot of different recipes. My favorite pumpkin recipes are desserts, of course, but pumpkin is also very good in soups and casseroles. A couple of my favorite pumpkin recipes to make in the fall are Dinner in a Pumpkin, Pumpkin Steamers, and Pumpkin Cobbler. Pumpkin has a squash-like taste and texture, and adds a lot of flavor to recipes. It’s worth giving it a try to get the boost of vitamins and antioxidants pumpkin provides. Here are just a few of the health benefits of eating pumpkin:
- Better Eyesight – One cup of cooked pumpkin contains more than 200% of the recommended daily intake of Vitamin A. Vitamin A aids vision, especially vision in dim lighting.
- Weight Loss – One cup of cooked pumpkin has 3 grams of fiber and only 49 calories! This makes you feel a little better when you eat that slice of pumpkin pie, right? Fiber makes you feel fuller longer, so you eat less.
- Possible cancer and wrinkle prevention – Like carrots, sweet potatoes, and butternut squash, pumpkin is loaded with beta-carotene. According to the National Cancer Institute, beta-carotene may play a role in cancer prevention. Health Magazine also reported that the carotenoids in pumpkins can also help keep skin wrinkle-free.
- Energy – Pumpkin contains more potassium than bananas! Potassium restores electrolyte balance after a workout and keeps muscles functioning at their best.
More Pumpkin Recipes
If you are in the mood for more pumpkin treats, try out these delicious pumpkin recipes.
- Pumpkin Drop Cookies – With only 3 ingredients, these cookies are quick and easy to make.
- Pumpkin Steamers – This pumpkin drink with warm you on a cold, autumn day. The drink is rich and creamy with flavors of pumpkin, cinnamon, nutmeg, and ginger.
- Chocolate Chip Pumpkin Coffee Cake – This delicious coffee cake has a cream cheese layer and crumb topping that is out of this world. It’s perfect for a breakfast, brunch, snack, or dessert.
- Pumpkin Cheesecake Mousse Cups – A smooth and creamy mousse that is simple to make, but looks elegant and tastes heavenly!
- Pumpkin Cobbler – This is a traditional fall dessert at our house. A creamy pumpkin pie like layer is topped with a crunchy, buttery, crust. It is incredible served warm with homemade whipped topping or vanilla ice cream.
How to Make Homemade Pumpkin Pie
For the crust:
For the filling:
For the crust:
- Combine the flour, sugar, and salt in a large bowl. Add the butter and shortening and mix with a pastry blender until everything is incorporated and crumbly.
- Slowly add cold water while stirring with a fork just until blended, do not over mix. Form dough into a ball and wrap in plastic wrap and cool in the fridge for at least 30 minutes.
- Once dough is cool, place dough on a lightly floured surface and roll out into a large circle. Fold the dough in half so it is easy to transfer into a 9 inch pie pan then unfold.
- Shape dough into pan and pinch along the top edge to create the crust design (leave unbaked).
For the filling:
- Crack the eggs into a large bowl and stir until blended (I like to use a wire whisk). Then add the sugar and spices and stir again.
- Blend in the pumpkin and gradually stir in the evaporated milk.
- Pour the pumpkin mix into the unbaked pie crust and bake for 15 min at 425 degrees, then turn the oven down to 350 degrees and bake 40 to 50 more minutes or until a toothpick in the center comes out clean.
- Remove from oven and cool completely before cutting.
For the whipped topping:
- Beat the whipped topping ingredients until stiff peaks form. Spoon onto cooled pie and sprinkle with cinnamon.