How to make Pumpkin Pie
How to make pumpkin pie was a google search I did for the first time a few years ago. I did not grow up with pumpkin pie as a staple in my household. To be honest, the extent of my relationship with pumpkins was that I would carve them on Halloween and then we would part ways for the rest of the year. When I started my relationship with Josh, an American, it became clear that room would need to be made in our lives for pumpkin pie. I definitely feel that I was in the minority in that I felt it very strange that a savory item, pumpkin, became a sweet pie. Obviously now, I see the err in my ways and I present to you this delicious guide on how to make pumpkin pie! This recipe is a play off of Erin McDowell’s pumpkin pie recipe! I hope you love it.
What will you need for this recipe?
This recipe is broken into two parts for what you will need. You will need the ingredients for your crust and then the ingredients for your filling.
*If you want to make 1 pie crust use these measurements. If you would like to make mini pies by half a dozen, simply double.
For Crust:
- 8 tablespoons (½ cup) cold butter (cubed)
- 2 ½ tablespoon psyllium husk
- 4 tablespoon tapioca starch
- 1 cup gluten free flour
- 3-5 tablespoon ice water
This filling is for one 9inch pie. If you are making mini pies, you will need to double the recipe (which I did). I made 14 mini pies, and then a crustless pie!
For the Filling:
- 3 large eggs
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups canned pumpkin puree
- 2 teaspoons grounder cinnamon
- 1 teaspoon ground ginger
- 2 teaspoon pumpkin spice
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon sea salt
- 8 oz (1 cup) mascarpone cheese
How to make pumpkin pie?
Let us begin our how to guide!
- You are going to make your crust! To make the crust: cube your butter and make sure the butter is cold. In your food processor, put your flour, tapioca flour, psyllium husk and pulse a few times. After add your butter and pulse until the butter looks like pea sized. Begin to pulse again and add one tablespoon of water at a time. Your dough will come together. Wrap with an eco-friendly sealer and place in the fridge for 30 minutes – an hour. In the photos I rolled mine out right away, but it really is better if you wait after chilling it.
- Take the dough and place between two pieces of parchment paper and roll out. Form to your pie or tart pan.
- Set the oven to 375°F. Use a fork to put some holes in the bottom of your crust. Place in the oven for 10 minutes. Remove from oven while you make your filling.
- Take your sugar and put in a bowl. Add the eggs and begin to whisk. Once they have been fully incorporated, add your pumpkin and spices. Once your mix is starting to look good, add the mascarpone cheese and continue to whisk!
- Once your filling is all combined, add the mixture to your pie (or pies). Place in the oven and bake for 45 minutes.
- Once they are finished baking, they may still be a bit jiggly in the middle, and that is fine! They are to be placed in the fridge for 2 hours following their bake. When you are ready to serve, add some whipped cream, baked meringue, or, ice cream! Enjoy 🙂
Why should you follow this recipe on how to make pumpkin pie?
I hope you feel that is a comprehensive how to guide on the world of pumpkin pie! I did my best to include as much detail as possible as I know tackling something from scratch (or something you are simply unfamiliar with) can be daunting. I hope you give it a go and that you love it!
Looking for something similar?
Peach Tart click here
Pear and Frangipane Tart click here
Treacle Tart click here
Rhubarb Tart click here
Pumpkin Pies
Ingredients
For Crust:
- 8 tablespoons ½ cup cold butter (cubed)
- 2 ½ tablespoon psyllium husk
- 4 tablespoon tapioca starch
- 1 cup gluten free flour
- 3-5 tablespoon ice water
For Filling:
- 3 large eggs
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups canned pumpkin puree
- 2 teaspoons grounder cinnamon
- 1 teaspoon ground ginger
- 2 teaspoon pumpkin spice
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon sea salt
- 8 oz 1 cup mascarpone cheese
Instructions
- You are going to make your crust! To make the crust: cube your butter and make sure the butter is cold. In your food processor, put your flour, tapioca flour, psyllium husk and pulse a few times. After add your butter and pulse until the butter looks like pea sized. Begin to pulse again and add one tablespoon of water at a time. Your dough will come together. Wrap with an eco-friendly sealer and place in the fridge for 30 minutes - an hour. In the photos I rolled mine out right away, but it really is better if you wait after chilling it.
- Take the dough and place between two pieces of parchment paper and roll out. Form to your pie or tart pan.
- Set the oven to 375°F. Use a fork to put some holes in the bottom of your crust. Place in the oven for 10 minutes. Remove from oven while you make your filling.
- Take your sugar and put in a bowl. Add the eggs and begin to whisk. Once they have been fully incorporated, add your pumpkin and spices. Once your mix is starting to look good, add the mascarpone cheese and continue to whisk!
- Once your filling is all combined, add the mixture to your pie (or pies). Place in the oven and bake for 45 minutes.
- Once they are finished baking, they may still be a bit jiggly in the middle, and that is fine! They are to be placed in the fridge for 2 hours following their bake. When you are ready to serve, add some whipped cream, baked meringue, or, ice cream! Enjoy 🙂
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