HOME MADE PUMPKIN: December 2025

PUMPKIN PIE


HOMEMADE PUMPKIN PIE

Servings: 8

Prep Time: 20 minutes

Cook Time: 50–60 minutes

Total Time: ~1 hour 20 minutes

Difficulty: Easy–Moderate

This is the classic pumpkin pie made from real pumpkin purée, warm spices, and a buttery crust. It’s smooth, custardy, and wonderfully aromatic.

Ingredients

For the Pie Filling

  • 1 can (15 oz / 425 g) pumpkin purée or 2 cups homemade roasted pumpkin purée

  • ¾ cup granulated sugar

  • ¼ cup brown sugar (adds richness)

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground cloves

  • ¼ tsp nutmeg

  • ¼ tsp allspice (optional)

  • ½ tsp salt

  • 3 large eggs

  • 1 ¼ cups evaporated milk or half-and-half

For the Crust

Option 1: Store-Bought Crust

Option 2: Homemade Buttery Pie Crust

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

  • ½ tsp sugar

  • 8 tbsp cold unsalted butter, cubed

  • 3–4 tbsp ice water

Instructions

1. Make the Pie Crust (If Homemade)

  1. In a large bowl, mix flour, salt, and sugar.

  2. Add cold butter and cut into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.

  3. Sprinkle in ice water, 1 tablespoon at a time, and mix just until dough begins to come together.

  4. Form dough into a disk, wrap in plastic, and chill for at least 1 hour.

  5. Roll out on a floured surface and transfer to a 9-inch pie dish.

  6. Crimp edges and chill again for 15 minutes to prevent shrinking.

2. Pre-Bake (Optional but Recommended)

This step gives a crisp crust and prevents sogginess.

  1. Preheat oven to 375°F (190°C).

  2. Add parchment and pie weights or dried beans.

  3. Bake for 10 minutes, remove weights, and bake 5 minutes more.

  4. Let cool slightly.

3. Prepare the Pumpkin Filling

  1. In a large bowl, whisk pumpkin, granulated sugar, brown sugar, spices, and salt.

  2. Add the eggs and whisk until smooth and well blended.

  3. Gradually whisk in the evaporated milk (or half-and-half).

  4. The mixture should be silky and pourable.

Tip for Ultra-Smooth Filling:
Pass the mixture through a mesh sieve for a restaurant-level texture.

4. Fill and Bake the Pie

  1. Reduce oven temperature to 350°F (175°C).

  2. Pour filling into the prepared crust.

  3. Place pie on the middle rack and bake for 50–60 minutes, or until:

    • Edges are set

    • Center jiggles slightly (like soft custard)

Do NOT overbake, or the filling may crack.

5. Cool Completely

  • Allow to cool on a wire rack for at least 2 hours.

  • The pie will set fully as it cools.

  • Chill for 3–4 hours or overnight for clean slicing.

Serving Suggestions

Toppings

  • Fresh whipped cream

  • A dusting of cinnamon or nutmeg

  • Caramel drizzle

  • Candied pecans

  • Vanilla ice cream

Perfect Pairings

  • Coffee, chai tea, or hot cider

  • Warm biscuits or cornbread on the side (holiday style)

Tips for Best Pumpkin Pie

  • Room-temperature eggs blend more smoothly.

  • Evaporated milk gives classic silky texture, but heavy cream makes it even richer.

  • Brown sugar deepens flavor.

  • If crust browns too fast, wrap edges in foil halfway through baking.

  • Chill overnight for the best texture.

Optional Variations

Maple Pumpkin Pie

Replace granulated sugar with ½ cup maple syrup and reduce milk by 2–3 tablespoons.

Pumpkin Pie with Crunchy Pecan Topping

Sprinkle with a mix of chopped pecans, brown sugar, and a little melted butter halfway through baking.

Extra Spicy Version

Add ⅛ teaspoon cayenne for subtle warmth.

Creamy Pumpkin Pie

Use 1 cup evaporated milk + ¼ cup heavy cream.


OTHER RECIPES

INGREDIENTS
  • 3/4 cup pumpkin
  • 2 tablespoons molasses
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons flour
  • 2 eggs, separated
  • milk combined with 1 can of evaporated milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons Myers rum
  • Pie shell

INSTRUCTIONS

Separate eggs. In a clean bowl beat egg whites only until slightly foamy.

In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total.

In a mixing bowl, combine all ingredients except egg whites.

Beat one minute. Gently fold in egg whites.

Pour into pie shell.

Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes. 

The homemade pumpkin pie is ready to serve...enjoy the pumpkin ! Nice !
cinnamon-pumpkin-cheesecake-pie.

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YOGURT HOME MADE PUMPKIN PIE



YOGURT HOME MADE PUMPKIN PIE

Servings: 8

Prep Time: 15 minutes

Cook Time: 45–55 minutes

Total Time: 1 hr 10 min

Difficulty: Easy

This pie replaces heavy evaporated milk with thick yogurt, giving a silky, custard-smooth filling with a subtle tang that brightens the pumpkin and spices.

Ingredients

For the Pie Filling

For the Crust

Option 1: Classic Pie Crust

Option 2: Homemade Graham Cracker Crust

Instructions

1. Prepare the Crust

If using a homemade graham crust:

  1. Combine crumbs, melted butter, cinnamon, and sugar.

  2. Press firmly into the bottom and sides of a 9-inch pie dish.

  3. Prebake at 350°F (175°C) for 8 minutes.

  4. Cool while preparing the filling.

If using a traditional pie crust:

  • Freeze for 10 minutes, then pre-bake 10 minutes at 375°F (190°C) with pie weights.

  • This prevents soggy crust.

2. Make the Yogurt Pumpkin Filling

In a mixing bowl:

  1. Whisk pumpkin purée with the eggs until smooth.

  2. Add Greek yogurt and whisk again until creamy.

  3. Add granulated sugar, brown sugar, and vanilla.

  4. Stir in cinnamon, ginger, cloves, nutmeg, allspice, and salt.

  5. Mix until fully blended, smooth, and silky.

Tip:
For ultra-smooth filling, whisk vigorously for 1 minute or blend with a hand mixer.

3. Fill the Pie Shell

  • Pour the filling into the cooled or par-baked crust.

  • Gently tap the pie dish on the counter to release any air bubbles.

4. Bake the Pie

  1. Preheat oven to 350°F (175°C).

  2. Bake for 45–55 minutes, or until:

    • The edges are set,

    • The center jiggles slightly like soft custard.

  3. If the crust begins to brown too quickly, tent edges with foil.

Note:
Yogurt-based pumpkin pies tend to set beautifully once fully cooled.

5. Cool Completely

  • Place on a rack and let cool at least 2 hours.

  • The filling will firm up as it cools.

Refrigerate for 4 hours or overnight for the cleanest slices.

Serving Suggestions

Toppings

Perfect Pairings

  • Hot tea, spiced chai, or black coffee

  • Vanilla ice cream

  • Fresh fruit like sliced apples or pears

Tips for the Best Yogurt Pumpkin Pie

  • Use thick Greek yogurt — watery yogurt can make the filling loose.

  • Do not overbake — the center should wobble slightly.

  • Brown sugar makes the flavor deeper and richer.

  • Whole-milk yogurt gives the creamiest texture.

  • Add 1 tbsp cornstarch if you want a firmer, more cheesecake-like texture.

Optional Variations

1. Maple Yogurt Pumpkin Pie

Replace sugar with ½ cup pure maple syrup and reduce yogurt by 2 tablespoons.

2. Pumpkin Pie with Yogurt Swirl

Reserve ¼ cup yogurt and mix with 1 tbsp sugar; swirl into the top before baking.

3. Crustless Yogurt Pumpkin Pie (Low-Calorie)

Bake filling alone in a pie dish; it becomes a light, custard-like dessert.

4. Spicy Kick Version

Add ⅛ teaspoon cayenne or chopped candied ginger.

OTHER RECIPES

INGREDIENTS

INSTRUCTIONS

If using fresh pumpkin, drain in cheesecloth to remove excess liquid.In the bowl of an electric mixer, combine ingredients (other than pie crust).

Pour filling into an 8-inch pie crust.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more). 

The home made pumpkin pie is ready to serve....enjoy it !
cinnamon-pumpkin-cheesecake-pie

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