Homemade Pumpkin Pie Recipe

Thanksgiving is only one week away friends! Can you believe it? This year has just flown by!

Today I wanted to share a homemade pumpkin pie recipe I am loving! I’ll also include my homemade pie crust, and whipped cream recipe for all you extra festive ladies. (Haha!)

P U M P K I N   P I E :

1 (15 oz) can pumpkin puree

1/2 cup heavy whipping cream

1/2 cup evaporated milk

1 cup brown sugar

2 tsp pumpkin pie spice

1/4 tsp sea salt

3 eggs

Directions:

1. Preheat oven to 400 degrees.

2. Mix all the ingredients together and pour into an unbaked pie shell. For mixing, I love using my KitchenAid mixer, but a bowl and whisk will work just fine as well!

3. Bake at 400 degrees for 10 minutes, and then lower the temperature to 350 degrees and bake an additional 35-45 minutes.

4. Remove from the oven and allow to cool until it’s room temperature. Cover and store in the refrigerator until ready to serve. (Chill overnight for best results.)

H O M E M A D E   B U T T E R   C R U S T :

1 cup butter (2 sticks)

2 1/2 cups flour

1 tsp sugar

1 tsp salt

6-8 tsp ice cold water

Directions:

1. Pull out butter and cut into small cubes, place in a bowl and put in the freezer for at least 30 minutes.
2. In a food processor, (or use a pastry cutter), add the flour, sugar and salt. Pulse a few times to mix.
3. Place the freezing cold butter into the food processor and pulse 5-6 times or until the flour becomes crumbly.
4. Add 1 tablespoon of ice cold water at a time and pulse a few times between each tablespoon until the dough will stick together when pinched.
5. Turn out dough onto a lightly floured surface and cut in half to make two equal balls.
6. Trying not to handle the dough too much, quickly shape into a round ball, wrap in plastic wrap and place in the fridge for at least 1 hour.
7. When you’re ready to make your pie pull out the dough and let rest at room temperature for 5-10 minutes.
8. Roll out to a thin 12 inch diameter circle. Carefully place in a 9 inch pie pan and trim the extra dough around the edges. Fill with your favorite pie filling, and bake!

H O M E M A D E   W H I P P E D   C R E A M :

(Curtesy of Joanna Gaines)

1 pint heavy cream

1/4 cup sugar

1 teaspoon pure vanilla extract

pinch of sea salt

Directions:

Add all these ingredients to a mixer until the consistency is thick like cool whip. Store in the fridge.

Well, I hope you enjoy this as much as we do! If you try out these recipes, be sure to tag me @taylorkrabill on Instagram! I’d love to hear how it turned out.

xo, Tay