Quick and Easy Homemade Pumpkin Pie

   On behalf of Pi Day, I figured I'd share my very first homemade Pumpkin Pie, made from scratch! I made this awhile back, for Thanksgiving, (the only time of year I eat Pumpkin Pie 😄) and I think it turned out pretty good!

   Days before I started, I cooked a pumpkin in the oven, to get the insides all soft and mushy. I prepared an easy pie crust with the following ingredients:

 

• 1 1/2 Cup of Flour
• 1 tsp of Sugar
• 1/2 tsp of Salt
• 1/2 Cup of Cold Butter Chopped Up
  
• 3 TBS of Cold Water

 

    Mix all of the ingredients together until it forms a nice ball of dough. Once combined, wrap dough and chill in the fridge for about 30 minutes. While the dough is chilling, begin making your pumpkin pie filling. To do this, mix together the following ingredients:

• 3 Eggs
• 2 Cups of Pureed Pumpkin
• 1 Cup of Heavy Cream
• 1 tsp of Vanilla Extract
• 3/4 Cup of Brown Sugar
• 1/2 tsp of Salt
• 2 tsp of Cinnamon 

 

    When all the pie filling ingredients were combined, I took the dough from the fridge and shaped a crust into the greased pie pan. You can roll the ball and flatten it on the counter top, with some extra flour, but I was in a hurry so I just shaped it in the pan. This worked just fine! It may not have come out as pretty but crimping the edges with a fork helped :-) 

 

   Once the crust was ready, I used a fork to poke around inside and then poured the pie filling into the (still unbaked) crust. I then baked this at 425° for 15-20 minutes, then reduced the temperature to 350° and continued to cook the pie for 50-60 minutes. Once baked all the way through, I removed the pie from the oven and let it cool. 

 

   I then fridged the pie over night, for our Thanksgiving celebration the next day! It tasted just like a pumpkin pie should, although I think next time I would like the crust slightly sweeter and a little thinner. This pie tastes delicious on its own, cold, or warmed with with a dollop or two of vanilla ice cream or whipped cream!