Description
Homemade pumpkin pies showcase classic American dessert craftsmanship with rich, spiced custard nestled in buttery crust. Delicious seasonal treats invite warm gatherings and sweet memories for passionate bakers.
Ingredients
Scale
- 2 pie crusts, 9-inch (unbaked, homemade or store-bought)
- 1 cup (240 ml) pumpkin puree, canned
- 1 large egg, lightly beaten
- ¾ cup (180 ml) evaporated milk
- ⅓ cup brown sugar
- 2 tbsps granulated sugar
- 1.5 tsps pumpkin pie spice
- ½ tsp vanilla extract
- ¼ tsp salt
- Whipped cream, homemade (for topping)
Instructions
- Preparation: Preheat the oven to 400°F (200°C) and position the rack in the center to ensure even heat distribution.
- Crust Formation: Roll pie crusts to 1/8-inch thickness and cut 18 precise circles using a 3 1/2-inch cookie cutter. Gently press each circle into muffin pan slots, ensuring smooth edges and immediate refrigeration to maintain structural integrity.
- Filling Creation: In a large mixing bowl, blend brown sugar, granulated sugar, pumpkin pie spice, and salt until completely homogeneous. Whisk in pumpkin puree, evaporated milk, egg, and vanilla extract until the mixture reaches a smooth, silky consistency.
- Baking Process: Carefully pour the pumpkin filling into each prepared crust, filling to just below the rim. Place muffin pans in the preheated oven and bake for 16-20 minutes, watching for golden-brown edges and a set filling center.
- Cooling and Setting: Remove pies from the oven and let cool on a wire rack for 30 minutes. Transfer to the refrigerator and chill for a minimum of 3 hours to enhance flavor and texture. Serve chilled or at room temperature, optionally topped with a delicate swirl of whipped cream.
Notes
- Crust Consistency: Roll pie dough precisely to 1/8-inch thickness for crisp, delicate texture that doesn’t become soggy or tough.
- Chilling Technique: Immediately refrigerate prepared muffin pans with crusts to prevent butter from melting and maintain structural integrity.
- Filling Smoothness: Whisk ingredients thoroughly to eliminate sugar lumps and create a silky, uniform pumpkin mixture for perfect flavor distribution.
- Cooling Strategy: Allow pies to cool at room temperature for 30 minutes before refrigerating, which helps prevent cracking and sets the delicate filling properly.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 19
- Calories: 150
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg