HOME MADE PUMPKIN

HOME MADE PUMPKIN FROST PIE


HOME MADE PUMPKIN FROST PIE 

This Homemade Pumpkin Frost Pie is a cool, creamy twist on classic pumpkin pie. Made with real pumpkin, warm spices, and a fluffy, mousse-like filling, it’s set in a buttery crust and chilled until perfectly sliceable. Think pumpkin pie meets icebox dessert—light, smooth, and incredibly satisfying.

What Is Pumpkin Frost Pie?

Pumpkin Frost Pie is a chilled pumpkin dessert, not baked after filling. The texture is:

  • Lighter than traditional pumpkin pie

  • Creamier than custard

  • Similar to pumpkin mousse or cream pie

It’s ideal for:

Ingredients

Crust Options

Pumpkin Frost Filling

How to Make Homemade Pumpkin Frost Pie

Step 1: Prepare the Base

  • Place crust in the refrigerator to chill while preparing filling.

Step 2: Make Pumpkin Mixture

  1. In a large bowl, whisk pumpkin purée, pudding mix, spices, vanilla, and milk.

  2. Whisk for 2 minutes until thickened.

  3. Chill mixture 5–10 minutes for best texture.

Step 3: Whip the Cream

  1. Beat heavy cream and powdered sugar until stiff peaks form.

  2. Gently fold whipped cream into pumpkin mixture until smooth and fluffy.

Step 4: Chill

  1. Spoon filling into prepared crust.

  2. Smooth top with spatula.

  3. Refrigerate at least 4 hours, preferably overnight.

Pro Tips for Perfect Pumpkin Frost Pie

  • ✔ Use instant pudding, not cook-and-serve

  • ✔ Chill bowl and beaters for best whipped cream

  • ✔ Fold gently to keep filling light

  • ✔ For firmer slices, freeze 30 minutes before serving

Delicious Variations

🥧 Pumpkin Cream Cheese Frost Pie

Fold in 4 oz softened cream cheese (beaten smooth) for extra richness.

🍁 Maple Pumpkin Frost Pie

Replace powdered sugar with ¼ cup maple syrup and reduce milk slightly.

🍫 Chocolate Pumpkin Frost Pie

Use a chocolate cookie crust and sprinkle chocolate shavings on top.

🥥 Dairy-Free Version

Use coconut whipped topping and almond milk.

Toppings & Garnishes

Storage & Make-Ahead Tips

  • Refrigerate up to 3 days

  • Freeze up to 1 month (slice semi-frozen)

  • Best texture after chilling overnight

Final Thoughts

This Homemade Pumpkin Frost Pie is creamy, easy, and bursting with cozy pumpkin spice flavor—without the fuss of baking. It’s a fantastic alternative to traditional pumpkin pie and a guaranteed crowd-aser at any gathering.


OTHER RECIPES


A great home made pumpkin recipe to try ! 

INGREDIENTS
  • 1 cup pumpkin, fresh, frozen or canned
  • 1/2 cup brown sugar
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • pinch each of nutmeg and ginger
  • few drops vanilla or rum
  • 1 quart vanilla ice cream, softened
  • 9-inch graham cracker pie crust
INSTRUCTIONS 

Mix together pumpkin, sugar, salt and spices. 
Add pumpkin mixture to ice cream and blend well. (If using fresh or frozen pumpkin, squeeze out excess liquid). 
Pour into pie shell and freeze until firm. 
Top with whipped cream flavored with confectioners' sugar and a few drops of rum or serve with vanilla ice cream. 
The home made pumpkin recipe frost is ready to serve...! 




No comments:
Labels:

REAL HOME MADE PUMPKIN PIE



This is real homemade pumpkin pie—made the way it was meant to be. No canned pie filling, no artificial flavors, just fresh pumpkin, warm spices, farm-style dairy, and a flaky butter crust. The result is a deeply flavored, silky-smooth pie that tastes like tradition in every bite.

What Makes This a Real Homemade Pumpkin Pie?

  • Made with fresh sugar pumpkin, not pre-mixed filling

  • Balanced spices—not overpowering

  • Creamy custard texture, never watery

  • Real butter, eggs, cream, and vanilla

  • Old-fashioned baking method that never cracks

Ingredients

Homemade Butter Pie Crust

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

  • 1 tsp sugar

  • ½ cup cold unsalted butter, cubed

  • 3–4 tbsp ice water

Real Pumpkin Pie Filling

How to Make Real Homemade Pumpkin Pie

Step 1: Make the Pie Crust

  1. Mix flour, salt, and sugar.

  2. Cut in cold butter until pea-sized crumbs form.

  3. Add ice water gradually until dough just comes together.

  4. Shape into a disc, wrap, and chill 30–60 minutes.

  5. Roll out and fit into a 9-inch pie plate. Chill again.

Step 2: Prepare Fresh Pumpkin Purée

  1. Slice a sugar (pie) pumpkin in half; remove seeds.

  2. Roast cut-side down at 400°F (205°C) for 45–60 minutes.

  3. Scoop flesh and purée until smooth.

  4. Drain excess liquid using cheesecloth if needed.

Step 3: Make the Filling

  1. Whisk pumpkin purée and sugar until smooth.

  2. Add eggs and yolk; whisk gently.

  3. Stir in cream, milk, butter, vanilla, salt, and spices.

  4. Mix just until combined—do not over-whisk.

Step 4: Bake

  1. Preheat oven to 425°F (220°C).

  2. Pour filling into chilled crust.

  3. Bake 15 minutes, then reduce heat to 350°F (175°C).

  4. Bake 40–45 minutes until edges are set and center jiggles slightly.

Step 5: Cool & Set

  • Cool on rack 2–3 hours

  • Chill before slicing for the best texture

Pro Tips for Old-Fashioned Results

  • ✔ Slight jiggle = perfect custard

  • ✔ Overbaking causes cracks

  • ✔ Fresh pumpkin should be well-drained

  • ✔ Chill pie overnight for best flavor

Delicious Variations

🍁 Old-Fashioned Maple Pumpkin Pie

Replace sugar with ½ cup pure maple syrup and reduce milk slightly.

🥧 Southern-Style Pumpkin Pie

Add 1 tbsp molasses for deeper flavor.

🥥 Dairy-Free Version

Use full-fat coconut milk and dairy-free butter.

Serving Suggestions

  • Fresh whipped cream

  • Cinnamon or nutmeg dusting

  • Vanilla bean ice cream

Storage & Make-Ahead Tips

  • Refrigerate up to 4 days

  • Freeze baked pie up to 2 months

  • Thaw overnight in refrigerator

Final Thoughts

This real homemade pumpkin pie is everything a classic dessert should be—honest ingredients, rich flavor, and timeless technique. Once you make pumpkin pie from scratch, you’ll never go back to shortcuts again.


A great home made pumpkin to try ! 

HOME MADE PUMPKIN PIE INGREDIENTS
  • 2 c. pumpkin, cut into half-inch pieces
  • 1/4 cup liquid from cooked pumpkin
  • 1 c. raisins, soaked in 1/4 cup dark rum
  • 1 c. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 tbsp. molasses
  • 1 tbsp butter
  • 1/2 tsp vanilla extract
  • 1 egg yolk, beaten
HOME MADE PUMPKIN PIE INSTRUCTIONS 

This recipe uses cubes of raw pumpkin rather than canned pumpkin. 
Winter squash may also be used. In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. 
Drain, reserving 1/4 cup liquid. 
Mash or puree pumpkin. 
Add raisins, rum, cooked pumpkin, and remaining ingredients. 
Stir until well combined. 
Turn into pastry lined 9 in. pie plate. 
Flute edges. Set in preheated 400 degree oven. 
Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer. 
The home made pumpkin is ready to serve....enjoy it !


REAL HOME MADE PUMPKIN PIE VIDEO:



No comments:
Labels:

MINI PUMPKIN WHOOPIE PIES


MINI PUMPKIN WHOOPIE PIES

OTHER RECIPES 

INGREDIENTS
 COOKIES:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract

INSTRUCTIONS
 PREHEAT oven to 350°F. Lightly grease or line four baking sheets with parchment paper.

COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl.
 Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. 
Add eggs, one at a time, beating well after each addition. 
Add pumpkin and vanilla extract; beat until smooth. 
Stir in flour mixture until combined. 
Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

BAKE for 10 to 13 minutes or until springy to the touch. 
Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

CREAM CHEESE FILLING:

  • 4 ounces cream cheese, at room temperature
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. 
Repeat with remaining cookies and filling. Store in covered container in refrigerator.

No comments:
Labels:

From Scratch Homemade Pumpkin Pie


From Scratch Homemade Pumpkin Pie

Nothing says comfort and celebration like a from-scratch homemade pumpkin pie. Made with real pumpkin purée, warm spices, and a flaky butter crust, this classic dessert delivers rich flavor and silky texture—without canned shortcuts (unless you want them). This is the ultimate pumpkin pie recipe for holidays, gatherings, or anytime you crave a timeless dessert.

Why Make Pumpkin Pie From Scratch?

  • Deeper flavor than canned fillings

  • Control over sweetness & spice

  • Creamier texture with fresh pumpkin

  • Impressively homemade, bakery-quality results

Ingredients

Homemade Pie Crust (Flaky Butter Crust)

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

  • 1 tsp sugar

  • ½ cup (1 stick) cold unsalted butter, cubed

  • 3–4 tbsp ice water

(You may substitute a high-quality store-bought crust if preferred.)

Pumpkin Pie Filling (From Scratch)

*See tips below for making fresh pumpkin purée.

How to Make Homemade Pumpkin Pie From Scratch

Step 1: Make the Pie Crust

  1. Combine flour, salt, and sugar in a bowl.

  2. Cut in cold butter until pea-sized crumbs form.

  3. Add ice water gradually, mixing just until dough comes together.

  4. Shape into a disc, wrap, and chill for at least 30 minutes.

  5. Roll out and fit into a 9-inch pie plate. Crimp edges. Chill again.

Step 2: Prepare the Pumpkin Filling

  1. In a large bowl, whisk pumpkin purée and brown sugar until smooth.

  2. Add eggs and yolk; whisk gently.

  3. Stir in cream, milk, melted butter, vanilla, salt, and spices.

  4. Mix until silky and fully combined—do not over-whisk.

Step 3: Bake

  1. Preheat oven to 425°F (220°C).

  2. Pour filling into chilled crust.

  3. Bake 15 minutes, then reduce temperature to 350°F (175°C).

  4. Continue baking 40–45 minutes, until edges are set and center jiggles slightly.

  5. Cool completely on a rack for at least 2 hours.

Pro Tips for Perfect Pumpkin Pie

  • Avoid cracks: Don’t overbake—slight jiggle is ideal

  • Extra smooth filling: Strain mixture through a sieve

  • Deep flavor: Let filling rest 10 minutes before baking

  • No soggy crust: Chill crust well before filling

How to Make Homemade Pumpkin Purée

  1. Halve a sugar pumpkin (pie pumpkin), remove seeds.

  2. Roast cut-side down at 400°F (205°C) for 45–60 minutes.

  3. Scoop flesh and purée until smooth.

  4. Drain excess moisture using cheesecloth if needed.

Delicious Variations

🥧 Classic Southern Pumpkin Pie

Add 1 tbsp molasses and use evaporated milk instead of cream.

🍁 Maple Pumpkin Pie

Replace sugar with ½ cup pure maple syrup and reduce milk slightly.

🥥 Dairy-Free Pumpkin Pie

Use full-fat coconut milk and vegan butter.

🍂 Spiced Bourbon Pumpkin Pie

Add 1–2 tbsp bourbon for depth and warmth.

Serving Suggestions

Storage & Make-Ahead Tips

  • Refrigerate covered up to 4 days

  • Freeze baked pie up to 2 months

  • Best flavor after chilling overnight

Final Thoughts

This from-scratch homemade pumpkin pie recipe delivers everything a classic should—smooth custard, bold spice, and a buttery crust. Whether for Thanksgiving, holidays, or weekend baking, this pie earns its place at the center of the table.


OTHER RECIPES


Ingredients
 Pumpkin:
  • 1 medium sugar pumpkin (about 3 pounds)
  • Canola oil, for oiling pumpkin
Easy Pie Crust:
  • 2 cups all-purpose flour, plus more for flouring
  • 1/4 teaspoon salt
  • 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
  • One 14-ounce can sweetened condensed milk
  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons molasses
  • 2 tablespoons canola oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
Directions
For the pumpkin:
Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.

 For the easy pie crust:
While the pumpkin is cooking, make the crust. 
In a large bowl, combine the flour and salt. 
Add in the butter and work into the dough with a fork until the mixture is crumbly. 
Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. 
Divide the dough in half, shape each half into a ball and flatten slightly. 
Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. 
Transfer to a 9-inch-diameter glass pie dish. 
Fold the overhangs under and crimp decoratively. 
Pierce the dough all over with a fork. 
Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. 
Remove the foil and beans. Reduce the oven temperature to 350 degrees F.

For the filling:
Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). 
Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. 
Transfer the pie to a rack and cool for 30 minutes. 
Serve at room temperature or chilled. Enjoy the Thanksgiving!
Enjoy it !

VIDEO:


No comments:
Labels:

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.

VIDEO:


No comments:
Labels:
Subscribe to: Comments (Atom)