I know it’s still winter, but I don’t think we need to enjoy a great tasting pumpkin pie that actually melts in your mouth in a particular season only. This pumpkin pie is going to surprise you in a delightful way. It’s light, tasty, and the sweetness is perfectly balanced. Let us enjoy the second post in Color Orange Theme.
When it comes to making pies, I always make mine from scratch, it tastes better and is fresh. You can control the amount of crust you want to use and maybe make extra if you want to decorate your pie like I did with this Pumpkin Pie.
I have used canned pumpkin puree for this recipe but you can make your own using a fresh pumpkin. Do not buy pumpkin pie filling for this recipe, there is a great blend of spices in my recipe that will make your pumpkin pie smells heavenly.
Making Melt In Your Mouth Pumpkin Pie.
This pie has a custard or flan-like texture, and that what makes it melts in your mouth, along with the flaky and buttery crust, hence you have to let the pie come to room temperature, to get a clean slice and for it to hold better.
If you love this pie you might want to try The Best Sweet Potato Pie, I posted the recipe last year and it was a great hit. The sweet potato pie had a soufflé like texture which I’m sure you’ll like. Â
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Ingredients
- **The crust:
- 1 1/4 cup all-purpose flour
- Pinch of salt
- 2 tablespoon sugar
- 1/2 cup butter chilled and cut into small cubes
- 2 tablespoon chilled water
- ***The filling:
- 2 cup pureed pumpkin
- ¼ cup melted butter
- ¾ cup sugar
- ½ cup evaporated milk
- 2 large eggs
- 1 egg yolk
- ½ + ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- 1 teaspoon vanilla
Instructions
- **Making the crust
- In a bowl, add all the ingredients except the water, mix using your fingers.
- You will have a wet sand like texture and will see few bits of butter but that’s alright.
- Add the water and mix well for few seconds, form a ball, press it down to form a disc.
- Cover with plastic wrap and refrigerate for at least 30 minutes to one hour.
- Lightly flour your working surface and the dough too.
- Using a rolling pin roll out the dough to fit in a 9-inch pie pan (Pie pans are different from cake pans if you want to use a cake pan, that is fine, but the pie filling may not rise as much as it supposed to.)
- Dust the dough and the working surface whenever you feel it is sticking.
- With the help of the rolling pin, roll the dough onto the rolling pin, and then unfold it into your pie pan.
- Gently fit the pie crust into the pie pan using your fingers. Prick the crust all over with a fork and refrigerate.
- ***Making the filling:
- Preheat the oven to 350F/180C.
- In a bowl, add all the ingredients and beat or whisk well.
- Pour the filling in the previously prepared pie crust.
- Bake the pie for 55 to 60 minutes. Let the pie come to room temperature before serving it.
I love your skinny pumpkin filling! The pie looks very enticing, Muna.
You are so sweet Angie, I like making my own pie filling and I’m glad you liked it 😀
I love pumpkin pie! I mean is there anything better? I may just have to make this this weekend! I love that you are not one of those silly people who forget all about PUMPKIN after Fall is over. YUM! Happy baking!
Hey Emily, thanks for stopping by, I’m sure you’ll love my version and yes I enjoy all type of food any time of the year with no restrictions 😉