Homemade Pumpkin pie is the quintessential fall dessert, a comforting slice of nostalgia that conjures up images of crisp autumn days and family gatherings.
Whether you’re celebrating Thanksgiving, hosting a dinner party, or simply craving a taste of the season, a classic homemade pumpkin pie never disappoints.
This year we celebrated my granddaughter’s second birthday twice. On the eve, the whole family gathered and to celebrate, I made this Pumpkin Pie, which I decorated appropriately for the occasion.
The next day, we celebrated her birthday with lots of children and parents!
Whether it’s the holiday season or just an ordinary day, a homemade pumpkin pie brings warmth, comfort, and tradition to your table.
It’s a reminder of the simple joys of life, and the smiles it brings make the effort worthwhile. Enjoy your slice of pumpkin-spiced bliss!
Some tips to make the perfect Pumpkin Pie:
The Perfect Crust:
Every great pumpkin pie begins with a tender, flaky crust. The amount given is for a 28 cm tart pan.
You will need all-purpose flour, salt, sugar and cold, cubed unsalted butter and shortening. The crust can be made by hand but if you have a food processor, it’s easy peasy to make it.
The Irresistible Filling:
The heart of any pumpkin pie is its filling. You can do it by hand or using a hand or stand mixer.
In a separate mixing bowl or in the bowl of your stand mixer, whisk together the eggs and sugar for a minute. This will make the filling fluffy and resemble like mousse.
You can use homemade pumpkin puree, or used the canned one.
Lower the mixer speed and add a mix of classic pumpkin pie spices – cinnamon, ginger, cloves, allspice and nutmeg, along with the evaporated milk. Whisk for a few minutes until well combined.
Preheat your oven to 180°C, bake for 10 minutes, then reduce the temperature to 165°C and bake for another 40-45 minutes.
After the ten minutes, if you see it browning too quickly, put a piece of parchment paper on top of the tart pan.
The pie is done when a knife inserted into the center comes out clean. Allow it to cool and refrigerate for a few hours to let the flavours meld.
The Finishing Touch:
Serve your classic pumpkin pie with a generous dollop of whipped cream or just decorate it with the whipped cream, and watch it disappear before your eyes.
Decorating a pumpkin pie is a delightful way to add a personal touch and make it even more appealing.
How do I decorate the pumpkin pie on top?
Here are some ideas for more decorating ideas for your pumpkin pie:
- Whipped Cream Swirls:
- The classic and most popular choice. Create beautiful swirls of whipped cream on top of the pie using a pastry bag and a star-shaped tip. Start at the center and work your way outwards.
- Cinnamon Sugar Sprinkle:
- Combine a tablespoon of granulated sugar with a pinch of ground cinnamon. Sprinkle this mixture evenly over the whipped cream or directly onto the pie for a touch of sweetness and extra flavor.
- Caramel Drizzle:
- Warm some caramel sauce (store-bought or homemade) and drizzle it artistically over the pie. The combination of pumpkin and caramel is heavenly.
- Chopped Nuts:
- Chopped toasted nuts, like pecans or walnuts, add a lovely crunch and a nutty flavor. Sprinkle them generously on top of the whipped cream or around the edges of the pie.
- Chocolate Shavings:
- Use a bar of semi-sweet chocolate and a vegetable peeler to create delicate chocolate shavings. Scatter them across the pie for an elegant touch.
- Fresh Fruit:
- Arrange slices of seasonal fruit, such as thinly sliced apple or persimmon, in a decorative pattern on top of the pie. This not only adds a pop of color but also complements the pumpkin flavor.
- Maple Syrup Drizzle:
- A drizzle of pure maple syrup not only enhances the flavor but also looks beautiful as it glistens on top of the pie.
- Dusting of Cocoa Powder:
- Sift a light dusting of cocoa powder over the whipped cream for a sophisticated and chocolaty twist.
- Edible Flowers:
- If you want to make your pumpkin pie a true work of art, consider using edible flowers like pansies or violets to create an elegant, natural garnish. Ensure the flowers are pesticide-free and safe to eat.
- Pie Crust Shapes:
- Use extra pie dough to create decorative shapes like leaves, pumpkins, or lattice patterns. Bake these separately and arrange them on top of the pie for a charming and rustic look.
Remember that decorating a pumpkin pie should be a fun and creative process. Feel free to combine various decoration ideas to make your pie uniquely yours. It’s not just about making it visually appealing but also adding a touch of your personality to your delicious creation.
For the Crust:
- 340 grams all-purpose flour
- 30 grams sugar
- 1/2 tsp salt
- 126 grams unsalted butter, cold and cubed
- 100 grams spry or other vegetable shortening
For the Filling:
- 337 grams pumpkin puree (canned or homemade)
- 150 grams granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 3 large eggs
- 372 ml (1 can) evaporated milk
Whipped cream, for serving or decorating (optional):
- 200 ml heavy cream whipped with 1 tbsp icing sugar.
- Preheat your oven (fan forced) to 180°C.
- In a bowl, combine the flour, salt and sugar.
- Cut in the cold butter and shortening into smaller pieces.
- In a food processor add 1/4th of the flour with 1/4th of the butter and shortening.
- Pulse for a few seconds until the mixture resembles coarse crumbs.
- Transfer it to another bowl.
- Continue with the remaining flour and butter and shortening until all is used.
- Knead the mixture until the dough just comes together.
- Transfer the dough in a 28 cm tart pan and press it with your hand to cover the sides as well. Add a cling film on top and continue pressing until it becomes the same thickness.
- Refrigerate for at least half an hour.
- In a separate mixing bowl or in the bowl of your stand mixer, whisk together the eggs and sugar. on high speed, for a minute.
- Add the pumpkin puree and whisk for a few minutes.
- Lower the mixer speed to the minimum and add the spices and the evaporated milk and mix for a few minutes until well combined.
- Remove the cling film and using a ladle, slowly pour the pumpkin filling into the prepared tart shell.
- Bake in the preheated oven for 10 minutes, then reduce the temperature to 165°C and bake for an additional 40-45 minutes, or until the filling is set. You can test for doneness by inserting a knife into the center; it should come out clean.
- Allow the pie to cool completely on a wire rack, then refrigerate for a few hours before serving.
- Serve with a dollop of whipped cream or decorate it as you wish.
Preparation will increase to another two hours if pumpkin puree is made from scratch.
When baking, if you see the top of the pie browning quickly, cut a large piece of parchment paper and put it on top of the tart pan, until baked.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 461Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 100mgSodium 300mgCarbohydrates 51gFiber 2gSugar 23gProtein 9g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!