Making a Pumpkin Pie from scratch doesn't need to be a challenge. With this recipe you can prepare a delicious and very easy pumpkin pie for your fall celebration!
Read on to find out how to make a delicious filling with sweetened condensed milk and a wonderful crust - all by yourself, with variations and the easy way!
What ingredients you need
I like this pie with Olive Oil crust but if you prefer it with regular butter crudt, you can use the crust from the Baked Mascarpone Tart.
Ultimately if you don't have time to make the crust, you can use a pre-made one.
For the Olive Oil Crust:
- ¼ cup olive oil, 60 ml
- 1 ¼ cup all purpose flour, 150 g
- 1 teaspoon sugar
- ½ teaspoon salt
- 2-3 tbs ice cold water
For the Filling:
- 1 can pumpkin puree
- 1 can sweetened condensed milk
- 2 eggs
- 1,5 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
Oh, and you can even make your own Pumpkin Pie Spice as well!
How to make Olive Oil pie crust
Why use Olive Oil for you pie crust? Apart from the potential health benefits of baking with EVO Oil, its flavor is just great and it goes perfectly well together with the pumpkin. It goes well also on savoury goods like quiche!
In order to make the Olive Oil Pie Crust from scratch you need to use the same technique as for the normal butter crust, just substitute the cold butter with extra virgin olive oil. Mix the ingredients to create a dough and then press it to the bottom of the pie dish. That's it.
Well, you can also blind bake the pie first for about 15 minutes, with weights and paper on top. This will ensure a crispier crust. But I don't always follow that step and I like the pie without the crispiness.
How to make the filling
You can make the pie filling literally in five minutes.
Just combine the ingredients in a large bowl and beat them with a mixer until smooth. Then you pour the mixture into the chilled crust and your easy pumpkin pie is ready to bake.
How to make Pumpkin Puree
For this Pumpkin Pie Recipe you can use canned pumpkin puree or you can make even this ingredient on your own! It is easy, just a little time consuming because you need to wait for the pumpkin to cool down.
The process is simple: just cut the pumpkin in two halves and bake them on a sheet of paper. When the pumpkin is completely cold, peel it, remove any burned parts and puree it in a food processor.
Variations
Do you want to know a secret? I usually use butternut squash for my pumpkin pie. And I really love it!
The pie is great with pumpkin but the butternut squash has a very mild, almost velvety taste and texture which is much less overwhelming, in my opinion. So if you don't like pumpkin pie, using butternut squash might be a great way to change your mind.
On the other hand, if you are not a huge fan of olive oil, go for a butter crust!
How to store
Keep this Easy Pumpkin Pie covered with cling film in the fridge for 3-4 days. You can also freeze it, again covered. Keep it frozen for up to 3 months.
I would be very happy to receive your feedback regarding this recipe! If you like it, please share in social media through the buttons below!
Here are few more pie recipes that you may like:
- Banana Cream Pie
- Coconut Cream Pie {Vegan & Gluten Free}
- Easy No Bake Cookie Pie
- Meat and Leek Filo Pie
📝 Recipe
Easy Pumpkin Pie Recipe
Ingredients
For the Olive Oil Crust:
- ¼ cup/ 60 ml cup olive oil, extra virgin
- 1 ¼ cup / 150 g all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 2-3 tablespoon ice cold water
For the Filling:
- 1 can pumpkin puree, 15 oz/ 425 g
- 1 can sweetened condensed milk, 14 oz/ 396 ml
- 2 eggs
- 1,5 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
Optional topping:
- Whipped cream
Instructions
Olive Oil Crust:
- In a large bowl combine all ingredients. Using a wooden spoon start mixing until you make a crumbly dough. Transfer the dough to a 8 -10 inch glass or porcelain pie dish.
- Using your hands distribute the dough around the baking dish. Make a thin sheet and press it to the bottom and the sides of the dish.
- Place the pan in the fridge while preparing the filling.
- Optional: blind bake the pie crust by covering it with baking paper and placing about 1 pound/ 500 g pie weights or dry beans. Bake at 350℉ / 180℃ for 15-20 minutes until the crust is firm and the sides start becoming golden brown.
- Pour the filling right into the hot crust and continue baking.
Filling:
- In a large mixing bowl combine all ingredients. Using an electric mixer beat for 1-2 minutes, until smooth and uniform.
- Pour the filling into the prepared crust. Bake for 30- 40 minutes at 350 degrees F / 180 degrees C or until the filling starts becoming golden brown around the sides and on the top.
- Let the pie cool completely at a room temperature. Cover with cling film and refrigerate it for at least 4 hours.
- Serve with sweetened whipped cream or just plain.
Notes
To make the pumpkin (or butternut squash) puree: halve one pumpkin/ squash, clean the seeds and strings and place both halves on a large baking tin lined with sheet of parchment paper. You can place it with the peel down or up, however I find the first option better as that way you avoid all the water from the pumpkins leaking around the pan.Bake for 30-40 minutes or until soft (test with a fork). Let the pumpkin cool completely and then discard the peel and all burned parts. Puree the pumpkin in a food processor until smooth.
Keep the pumpkin puree for up to 3 days refrigerated in an airtight container.
- This pie is equally nice with pumpkin or butternut squash puree.
- Homemade Pumpkin Pie Spice recipe
- You can substitute the olive oil in the crust with other vegetable oil but keep in mind that the taste might be slightly different and so the nutrition qualities.
Comments
No Comments