Add to Recipe BookFall is the time for pumpkin pie recipes abound. You could find pumpkin pie recipes in almost anywhere you could imagine. Pumpkin pie recipes taste amazing but are made even tastier when served right. If you are planning to host a fall party this year, here are a few easy pumpkin pie recipe ideas that will make your party a big hit.
There is one question that always comes to mind when people are making pumpkin pie recipes. Does one bowl to make the perfect pumpkin pie? The answer is not always a straight no, but it can be easy to adjust the original recipe. The secret is to use less pumpkin pie spice than called for in the recipe and it still tastes great. Here is an example of one tweak that can be made to your pumpkin pie recipe.
For many years, the standard pumpkin pie recipe calls for at least 3 eggs, but some places have changed that. They call for only one egg and that seems to do the trick for them. I like to use about a quarter teaspoon of pumpkin pie spice in one egg so that I have a little bit of extra spice. In this case, a quarter cup of brown sugar will give you just what you need without the extra calories.
Best Pumpkin Pie Recipe
An easy pumpkin pie recipe is usually served at a warm pumpkin pie crust. Since you are going with a traditional recipe, you want to make sure the crust is made with dates and not all types of fruits. Dates are very high in sugar, and it does not add very much flavor. Dessert ingredients such as apples, dates and cranberries are also commonly used in pie crusts. The problem with those ingredients is that they take a long time to soften, and it takes longer to make them frozen.
There are many ways you can add more flavor to a pumpkin pie recipe without changing the ingredients. You can start by using non-traditional ingredients such as dried fruit or applesauce. If you want to add pumpkin pie spice, cinnamon, and cloves, go ahead. You may also want to add nuts such as macadamia and pecan. However, it is very important to realize that even the best recipes still depend on pumpkin and brown sugar for the dominant flavor.
When creating a dessert menu for people with diabetes, it is important to remember that the goal is to provide a low-fat pumpkin pie. Even though the goal is to avoid adding other carbohydrates, it is not impossible. In fact, desserts that are high in both sugar and fat are still better than desserts that contain just one source of calories. Even though pumpkin pie may be high in calories, it is still better than dessert consisting only of cakes or sweets. This is because desserts that consist mostly of cakes and sweets are harder to regulate calorie intake compared to fruits and vegetables that can be eaten at any time.
Easy Pumpkin Pie Recipe
If you want to cook healthier and offer your guests more delicious desserts, you should consider changing the ingredients in your pumpkin pie recipe. You can use homemade pumpkin pie spice or simply use a teaspoon of ground cinnamon instead. You can also replace pumpkin pie dough with flaxseed meal. It does not take much to make a healthier pumpkin pie recipe.
Another change that you can make to your pumpkin pie recipe is to add more sugar. To do this, you will need to add less flour to the recipe. It is also recommended to add canned pumpkin because canned pumpkin has more natural flavor. The best homemade pumpkin pie recipe is the one that has a rich brown sugar and buttery pumpkin pie spice to taste. To enhance the taste, you can also add some spices, like cinnamon or cloves.
Pumpkin Pie Recipe from Scratch
Pumpkin Pie Recipe – Best Pumpkin Pie from Scratch
Ingredients
Filling:
- 3 large eggs
- 15 oz pumpkin puree 2 cups
- 1 cup heavy cream
- 1 tsp vanilla extract
- ¾ cup light brown sugar
- ½ tsp sea salt
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp sea salt
- 1 TBS granulated sugar
- ½ cup salted butter chilled and cubed
- ¼ cup ice cold water
Instructions
Pie Crust:
- Add the flour, salt, and sugar in a food processor and pulse to combine.
- Add the butter and cold water and mix until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
- Remove dough from processor (it will be crumbly) and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight.
The filling:
- Beat the eggs in a large container.
- Whisk in the pumpkin, cream, and vanilla extract until combined.
- Add sugar, salt, cinnamon, and pumpkin pie spice and mix until completely combined.
- Putting it together:
- Heat Up your oven to 425 degrees F.
- Lightly grease a pie plate and set aside.
- Roll out your pie dough on a well-floured surface to fit the size of your pie plate.
- Carefully transfer the dough to the pie plate and shape the crust.
- Pour the filling into the unbaked pie crust and cover the crust with a pastry shield.
- Bake for 15 minutes at 425 degrees F.
- Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a toothpick inserted comes out clean. It may be a bit unsteady still, but it will firm-up as it cools.
- Allow the pie to cool for 2 hours.
Pumpkin Pie Recipe Nutrition
Calories (1 slice): 294kcal | Carbohydrates: 30.3g | Protein: 4.5g | Fat: 19.6g
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Enjoy!
