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RECIPE
15 INGREDIENTS16 STEPS1hr 15min

Homemade Pumpkin Pie

5.0
1 Ratings
It's just not the holidays until the pumpkin pie is served! Am I right? I don't know about you, but my slice always includes an obscene amount of fresh whipped cream. Thick custardy pumpkin spiced filling in a flaky, buttery pie crust. Bring on sweater season!
Homemade Pumpkin Pie Recipe | SideChef
It's just not the holidays until the pumpkin pie is served! Am I right? I don't know about you, but my slice always includes an obscene amount of fresh whipped cream. Thick custardy pumpkin spiced filling in a flaky, buttery pie crust. Bring on sweater season!
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Estimated Total: Estimated Total:
Fulfilled by
1hr 15min
Total Time
$1.04
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Pumpkin Pie Filling

1 can
(15 oz)
1/4 cup
1 cup
Evaporated Milk
1 tsp
Ground Cinnamon
1/4 tsp
Ground Cloves
1/4 tsp
Ground Nutmeg

Buttermilk Pie Crust

1 1/4 cups
1/2 tsp
1/2 cup
Cold  Butter , diced
1/4 cup
Buttermilk
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Nutrition Per Serving

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CALORIES
325
FAT
15.8 g
PROTEIN
6.2 g
CARBS
40.7 g

Author's Notes

This recipe can also be baked as a single large pie in one 9 inch pie crust. You will have some extra dough left over after you trim the edges of your tartlets or pie. You can use this extra dough to make decorations for your tartlets, or to create a few pie crust cookies. I like cinnamon and sugar on mine!

Cooking Instructions

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Step 1
Add the All-Purpose Flour (1 1/4 cups) , Granulated Sugar (1 Tbsp) , Salt (1/2 tsp) to a food processor fitted with the metal blade. Pulse a few times.
Step 2
Add Butter (1/2 cup) to bowl. Pulse until the mixture just starts to come together.
Step 3
Turn the machine on and add the Buttermilk (1/4 cup) while it is running. Process until the mixture comes together in a ball.
Step 4
Dump out and press together any stray bits. Roll in plastic wrap and then refrigerate overnight (or at least a few hours).
Step 5
Roll out your pie dough, get it into your pie dish, and then put the formed pie crust into the refrigerator while you make the pumpkin pie filling.
Step 6
Preheat the oven to 450 degrees F (230 degrees C).
Step 7
Combine the Pumpkin Purée (1 can) , Granulated Sugar (1/3 cup) , Kosher Salt (1 tsp) , Ground Cinnamon (1 tsp) , Ground Ginger (3/4 tsp) , Ground Cloves (1/4 tsp) , and Ground Nutmeg (1/4 tsp) in a medium bowl.
Step 8
Stir in the Honey (1/4 cup) .
Step 9
Add the Eggs (2) in one at a time to the pumpkin filling. Whisk until well combined.
Step 10
In a large saucepan heat the Evaporated Milk (1 cup) over medium heat, bring the milk to a simmer.
Step 11
Remove the warm milk from the heat and add in the pumpkin mixture, whisk to combine.
Step 12
Pour the filling into a pie crust.
Step 13
Bake for pumpkin pie for 10 minutes at 450 degrees F (230 degrees C).
Step 14
Reduce the heat to 325 degrees F (160 degrees C) and bake for another 35 to 40 minutes.
Step 15
Remove the pie from the oven and cool for about 10 minutes.
Step 16
Place the pumpkin pie into the refrigerator. Let chill then serve.
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Nutrition Per Serving
Calories
325
% Daily Value*
Fat
15.8 g
20%
Saturated Fat
9.1 g
45%
Trans Fat
0.0 g
--
Cholesterol
83.7 mg
28%
Carbohydrates
40.7 g
15%
Fiber
2.1 g
8%
Sugars
23.8 g
--
Protein
6.2 g
12%
Sodium
518.8 mg
23%
Vitamin D
0.3 µg
2%
Calcium
119.0 mg
9%
Iron
1.9 mg
11%
Potassium
149.0 mg
3%
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