### Pumpkin Pie Recipe Using Canned Pumpkin (Metric Measurements) This recipe is adapted from a classic, highly-rated version that's creamy and straightforward. It serves 8-10 people and uses a pre-made pie crust for simplicity, but you can make your own if preferred. Total time: about 1 hour 15 minutes (plus cooling). #### Ingredients for the Filling: - 425g canned pumpkin puree (unsweetened) - 200g granulated sugar - 2 large eggs (about 100g total, beaten) - 340g evaporated milk (or full-fat milk if unavailable) - 5g ground cinnamon - 2g ground ginger - 1g ground nutmeg - 1g ground cloves - 2g salt #### Ingredients for the Crust (if making from scratch; otherwise use a 23cm ready-made pie crust): - 150g all-purpose flour - 100g cold unsalted butter, cubed - 30g cold water - 2g salt #### Instructions: 1. Preheat your oven to 220°C. 2. If making the crust: Mix flour and salt in a bowl. Rub in the butter until it resembles breadcrumbs. Add water gradually to form a dough. Roll out to fit a 23cm pie dish, prick the base, and blind-bake for 10 minutes at 220°C (use baking beans or weights). Reduce oven to 180°C after. 3. In a large bowl, whisk together the pumpkin puree, sugar, eggs, evaporated milk, spices, and salt until smooth. 4. Pour the filling into the prepared crust. 5. Bake at 220°C for 15 minutes, then reduce to 180°C and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean. 6. Cool completely on a wire rack (about 2 hours) before serving. Refrigerate leftovers. This yields a smooth, spiced pie with minimal effort. For best results, use pure pumpkin puree, not pie filling. ### Pumpkin Pie Recipe Using Fresh Pumpkin (Metric Measurements) This from-scratch version highlights the natural flavor of fresh pumpkin, which is roasted first for better texture. It's slightly more involved but rewarding. Serves 8-10; total time: about 2 hours 30 minutes (including roasting and cooling). #### Ingredients for the Pumpkin Puree: - 1 medium fresh pumpkin (about 1.5-2kg whole, to yield 425g puree after roasting) #### Ingredients for the Filling: - 425g fresh pumpkin puree (from above) - 150g brown sugar - 50g granulated sugar - 3 large eggs (about 150g total, beaten) - 240g heavy cream (or double cream) - 5g ground cinnamon - 2g ground ginger - 1g ground allspice - 1g salt - 5g vanilla extract #### Ingredients for the Crust (same as above, or use ready-made): - 150g all-purpose flour - 100g cold unsalted butter, cubed - 30g cold water - 2g salt #### Instructions: 1. Prepare the fresh pumpkin: Preheat oven to 200°C. Cut the pumpkin in half, remove seeds and strings. Place cut-side down on a baking sheet lined with parchment. Roast for 45-60 minutes until soft. Scoop out the flesh (discard skin) and puree in a blender or food processor until smooth (about 425g needed; freeze extras). Let cool. 2. Preheat oven to 220°C if not already done. 3. For the crust: Follow the same steps as in the canned recipe. 4. In a bowl, mix the cooled pumpkin puree with sugars, eggs, cream, spices, salt, and vanilla until well combined. 5. Pour into the crust. 6. Bake at 220°C for 15 minutes, then lower to 180°C for 45-55 minutes, until set but slightly jiggly in the center. 7. Cool for at least 2 hours before slicing. This recipe brings out a fresher, less processed taste—great for seasonal baking. Adjust spices to preference.
2 weeks ago | 26
The pie filling itself is easy, but I feel pretty strongly that making the pie crust from scratch is important to the overall result. Idk I was raised by my mom and her favorite thing about thanksgiving is getting to make pie.
2 weeks ago | 4
Use canned pumpkin! You don't want to deal with the massive nightmare and mess of using raw pumpkins, trust me.
2 weeks ago | 2
Be sure you have plenty of whipped cream or vanilla ice cream. Pumpkin pie isn’t officially pumpkin pie without one of those! Plus, it tastes a lot better!
2 weeks ago | 1
Can you order LIBBY’s canned Pumpkin online? If so get that and use the recipe on the can. That’s the easiest and most successful for non bakers.
2 weeks ago | 1
I think pumpkin pie is petty easy... of course, here in the states we have canned pumpkin which makes it really easy. I'm not a baker either but I'm sure someone will have a good recipe
2 weeks ago | 3
If you can’t find canned pumpkin, I recommend roasting a butternut squash in the oven, then purée the flesh in a blender. I once served a pie made with pumpkin along side the one made with butternut squash, and no one could tell the difference.
2 weeks ago | 0
Go to the store, buy the pie, buy some whipped cream, and buy some cinnamon powder. Then make it. 😁😁😁 JK I can't cook.... I hope someone gives you a great recipe! Happy Thanksgiving!!!
2 weeks ago (edited) | 1
Pumpkin pie is actually really an easy recipe. The only thing I’d probably point out to watch out is the crust, most pumpkin pies tend to use pastry crust, which means just be careful to not overwork the dough and keep it chilled.
2 weeks ago (edited) | 2
If you can get a 15 ounce can (425 Gram) of Libby's 100 % Pure Pumpkin, follow the Pumpkin Pie recipe on the back of the can. It's easy, just follow the directions. Actually, @acklesfloozy's 1st recipe in their comment looks like the one on the back of the can. It's good she included the pie crust recipe. But, if it seems to much for you, I think Recky and Carol, Swedish Youtubers, bought a box of pre-made crust in Sweden. Ya'll have fun making Pumpkin Pie, you'll be surprised how good it is.
2 weeks ago (edited) | 0
Please watch this video... https://youtu.be/Il6JAxM8r6s?si=J2uWMjBle5qJDLgL
2 weeks ago | 0
1. How easy is it to get pumpkin puree? That would be easiest. If not, bake small pumpkin or other hard squash (scoop out seeds/cut in half) in oven at 177C for 30-40 min or until it's mushy. (Since you're doing a video, people will get mad if you don't actually use a pumpkin, but honestly, I've passed off acorn and butternut squash without anyone noticing.) 2. If pumpkin pie spice blend is not available, 45 ml cinnamon, 10 ml ground ginger, 10 ml nutmeg, 5 ml allspice, 5 ml cloves. I also add a dash msg (or 15 ml miso paste), cayenne pepper and ground cardamom but that's certainly not traditional. 3. Crust. I think short bread crusts are most forgiving. Tips. Use as little water as possible to make the dough come together--literally wet your finger tips and flick water into your dough. Use ice water. You want the dough to be a bit crumbly still. A little rougher than biscuit dough. Put in plastic bag and let rest in fridge for at least 20 minutes. If you're having trouble rolling out in a nice circle, store in a big square bag (here it would be a gallon size bag). Shape in the bag into a rough, flat disc before you chill it and roll the dough inside the bag. It will help you keep the shape. Once rolled out, cut the sides of the bag and you can just flip it into the pie pan.
2 weeks ago (edited) | 1
THE BEST PUMPKIN PIE RECIPE EVER Crust (Make it or fake it — but here’s the gold standard) Buttery Flaky Pie Crust (for one 9-inch pie) 1 ¼ cups all-purpose flour ½ tsp fine sea salt 1 tsp sugar ½ cup (1 stick) cold unsalted butter, cut into cubes 3–4 tbsp ice water Instructions: 1. Mix flour, salt, and sugar in a bowl. 2. Cut in butter with a pastry cutter or fork until it's like coarse crumbs. 3. Add ice water 1 tbsp at a time, mixing just until dough holds together. 4. Shape into a disc, wrap, chill at least 1 hour. 5. Roll out, press into 9-inch pie plate, trim edges, and chill again while making filling. > Or skip the drama and use a good store-bought crust, but don’t @ me if it’s got weird oils. (Just make your own crust!!) Filling (where the magic lives) Ingredients: 1 (15 oz) can organic pumpkin purée (or 2 cups homemade purée) ¾ cup dark brown sugar, packed 1 tbsp real maple syrup or 1 tsp honey 3 large pasture-raised eggs 1 cup heavy cream ¼ cup full-fat milk (or sub all heavy cream for richness) 1 tbsp arrowroot starch or organic cornstarch (key for texture!) 2 tsp cinnamon 1 tsp ground ginger ½ tsp nutmeg ¼ tsp cloves ½ tsp allspice ½ tsp fine sea salt 1 tsp vanilla extract Instructions: 1. Preheat oven to 375°F. Place a baking sheet on the middle rack to catch drips and evenly distribute heat. 2. In a large bowl, whisk together pumpkin, brown sugar, and maple syrup until smooth. 3. Add eggs, one at a time, beating well. 4. Add cream, milk, spices, starch, salt, and vanilla. Whisk until silky. 5. Pour filling into chilled crust. Tap gently to release air bubbles. 6. Bake for 50–60 minutes until the edges are puffed, and the center is just barely jiggly (like set Jell-O, not sloshy). 7. Cool completely at room temp, then chill 4+ hours before serving.
2 weeks ago | 0
Pumpkin pie or sweet potato pie? They're both good. I think that I prefer sweet potato pie. But pumpkin pie is probably easier to make.
2 weeks ago | 0
Follow the recipe on the canned pumpkin. Add 1/2 teaspoon of ground cloves, nutmeg, ginger, cinnamon. All 1/2 teaspoons. Or to taste.
2 weeks ago | 0
Watch The Beezleys she did it without the canned shit (which isn't mostly pumpkin anyway). Then follow the rest of most recipes. 👍
2 weeks ago | 0
Hello from California, USA! 🇺🇸 I'd like to suggest that you go take a look at the YouTube channel titled "Tasting History with Max Miller". He has a fantastic channel and multiple recipes for different types of pumpkin pies as they were made many, many years ago. He also has recipes for other pies that are popular at a Thanksgiving Day feast including pecan pie (which does not call for corn syrup, which is apparently impossible to find outside of North America and usually a key ingredient), several apple pies, and even a cranberry-apple pie. Since his recipes are based on historical accounts, there aren't the typical modern-day "convenience" ingredients, which might not be available outside of the USA. He now has a website with all of the particulars regarding his recipes and he's currently working on his second book. He even has a Playlist with other great and interesting recipes specifically for our Thanksgiving holiday. I think that you will enjoy both his entertaining and humorous history lessons and the accompanying recipes. Enjoy! Sending much love to you & your family from someone who, at least in part, shares in your Norwegian heritage and culture. ❤️ Susan Edit: In addition to the Thanksgiving playlist, there is a Pumpkin Cheesecake recipe on his Halloween playlis
2 weeks ago (edited) | 0
Half Time Noel
Hey guys! I need a friendly recipe (we’re non bakers + non Americans 😂😂) to make this beautiful creation!!
Thank you ❤️
2 weeks ago | [YT] | 147