How to Make Pumpkin Pie

Your guests will be grateful you put together this classic (and surprisingly easy) Betty Crocker pumpkin pie.

How to Make Pumpkin Pie
A slice of pumpkin pie is the sweetest way to end a hearty Thanksgiving feast. We’ll show you how to treat your guests—and yourself—to a delicious helping of our fan-favorite Pumpkin Pie, served with a delicious dollop of homemade whipped cream. The best part? It can be made ahead of time, so you can keep your eye on the bird.

If you’ve never made a pie from scratch before, our prize-winning pumpkin is a great one to start with. All you’ll need are a few simple kitchen utensils and ingredients. While this recipe calls for canned pumpkin puree, you can also make your own with store-bought pumpkins. We’ll walk you through both steps so you can choose whichever way you prefer.

A Brief History of Pumpkin Pie
Before we get in to baking our scrumptious pumpkin pies, it’s worthwhile to note that the humble pumpkin has come a long way over time. The cultivation of pumpkins dates back to 5,500 BC in Central America, and pumpkins were one of the first foods the Europeans brought to the new world. They soon became among England’s favorite pie-making ingredients, pairing with spices and sweetened milk and sometimes being served without a crust. By around the 18th century, however, Thanksgiving had become an important American holiday, and traditional pumpkin pies as we know them today began to earn their place at the holiday table.  

While pumpkin pie is often beloved for being an indulgent treat, pumpkin itself is actually extremely nutritious. Pumpkin is loaded with Vitamin A, C, and E, as well as magnesium and iron. Vitamin A is essential for healthy vision, and Vitamin E is an antioxidant that is required for the proper function of many organs in the body. Magnesium acts to regulate blood pressure, and iron is essential for hemoglobin formation. So while we may not be able to get away with eating pie every day (we wish!) the actual pumpkin found in this Thanksgiving dessert does offer up a few hidden health benefits. 

How to Make Pumpkin Pie from Scratch
To make your pumpkin pie, you’ll just need a few simple ingredients and tools. You’ll also need to make sure the pie has at least 2 hours of cooling time before serving—a nice excuse to make this ahead of time!

What you’ll need:
  • Ingredients for Pumpkin Pie
  • Small bowl
  • Pie pan
  • Large bowl
  • Wire whisk
  • Fork 
  • Knife
How to:

1.  Pour flour, oil and ½ teaspoon salt into a bowl and mix with a fork.

combining ingredients
2.  Add 1 teaspoon of ice water at a time, tossing with a fork until all the water is absorbed. This dough will be your pastry filling. adding ice water to pastry filling
3.  Shape dough into a ball and press into the pan—filling the bottom and sides. Meanwhile, in a large bowl, beat eggs with a wire whisk or hand beater. Beat in ½ cup sugar, cinnamon, ½ teaspoon salt, ginger, cloves, pumpkin and milk. This will be your pie filling. pressing dough for crust into pan
4.  Place the pastry-lined pie pan in the oven. Pour filling into the shell. Bake for 15 minutes at 425°F; then bake for 45 minutes at 350°F. pouring filling into pie crust
5.  Insert knife—it should come out clean when the pie is done. Let cool for about 2 hours. How to Make Pumpkin Pie
Ways to Serve Pumpkin Pie how-to-make-pumpkin-pie_06
Now that you’ve let your pie cool, it’s time to serve—and to get ready for some grateful guests. We like to serve our pumpkin pie with a dollop of homemade sweetened whipped cream. To do so, simply beat ¾ cup whipping cream and 2 tablespoons of sugar in a chilled medium bowl with an electric mixer on high speed until stiff peaks form. Easy as pie!

You can also serve your pie with a scoop of vanilla ice cream or an extra-sweet touch. Some people prefer to prepare a Streusel-Topped Pumpkin Pie by adding a streusel mixture for the last 10 minutes of baking. Our no-fail streusel mixture is:
  • ½ cup quick-cooking oats
  • ½ cup packed brown sugar
  • ¼ cup butter, softened
Combine those ingredients and sprinkle over pie when it has about 10 minutes left, and your guests will be treated to a crispy and delicious streusel-topped pumpkin pie.

How to Store Pumpkin Pie
One of our favorite things about this pumpkin pie is that is can be made ahead of time; after you’ve baked it and let it cool, you can refrigerate it for up to 3 days before the big day. When it’s time to serve, simply take your pumpkin pie out of the refrigerator and it’s ready to go!

If you have any pumpkin pie leftovers you can also store them in the refrigerator for up to 3 days. We recommend storing your pie in an airtight container or with plastic wrap to best maintain its freshness. While some people freeze their pies, we don’t suggest doing so as the pie can become a bit watery when thawed and the filling can sometimes lose its custard-like texture.

Betty’s Best Pumpkin Pies 
Looking for more mouthwatering pumpkin pie recipes? Try any of our other top-rated recipes—from easy pumpkin pie recipes to old-fashioned pumpkin pie recipes.

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