Oven-Baked Pumpkin Pie Recipe
- Yield: 4 serving plates
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
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This information is per serving.
Oven-baked pumpkin pie recipe. Very popular pumpkin pie baked in the oven.
For this recipe, I used canned pumpkin purée.
Learn how to cook an excellent pumpkin pie with mashed fresh pumpkin.
Golden Pumpkin Pie Recipe
Cooking time: 40-50 minutes
Ingredients: 1 quantity Short Crust, 2¼ cups mixed dried fruits, 1/2 cup brown sugar, firmly packed, 1 teaspoon grated lemon rind, 1 green apple, grated, brandy or sweet sherry, 2 eggs, 1/4 teaspoon salt, 1 cup (250 ml) evaporated milk, 3/4 cup cooked mashed pumpkin, whipped cream, and walnuts for decoration
Instructions: Line 9-inch (22.5 cm) pie plate with the dough and decorate the edge. Combine the fruits, one-fourth of brown sugar, the lemon rind, and the apple with 2-3 tablespoons brandy or sweet sherry and spoon into the uncooked pie shell.
Beat the eggs with the remaining brown sugar and the salt, mix in the evaporated milk and mashed pumpkin, then stir over low heat until warmed but not boiling. Carefully pour over the fruit mixture. Preheat the oven to 425º F (210ºC). Place pie in the oven, and cook for 10 minutes. Reduce the temperature to 350º F (175º C) and cook for a further 30-40 minutes, or until the custard is set.
Allow standing for 5 minutes, then prick the surface of the custard with a fork or fine skewer. Sprinkle a little extra brandy or sherry over. When cooled, decorate with whipped cream and walnut pieces. Enjoy!
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Oven-Baked Pumpkin Pie Recipe
- 1 cup all-purpose white flour
- 1 tablespoon sugar
- 1/8 teaspoon plus 1/4 teaspoon salt, divided
- 1 tablespoon unsalted butter
- 1 cup (250 ml) canned pumpkin puree
- 2 large eggs, lightly beaten
- 2 cups (500 ml) evaporated skim milk
- 1 teaspoon pure vanilla extract
- 3/4 cup packed dark brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
TO MAKE CRUST: In a bowl, stir together flour, sugar, and salt.
In a small saucepan, melt butter over low heat. Cook for about 30 sec., swirling the pan until the butter is light brown. Transfer to a small bowl to cool.
Stir in oil. Using a fork, slowly stir the butter-oil mixture into the dry ingredients until the dough is crumbly. Gradually stir in enough ice water, about 1 to 2 tablespoons, so that the dough will hold together. Press the dough into a flattened disk.
Place two sheets of plastic wrap on the work surface, overlapping them by 2 inches (ca. 5 cm). Place the dough in the centre and cover with 2 more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches (ca. 30 cm) in diameter. Remove the top sheets and invert the dough over the 9-inch pie plate. Remove the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.
TO MAKE FILLING: Position rack in the lower third of the oven. Preheat oven to 425 F (220 C).
In a mixing bowl, whisk together pumpkin, eggs, evaporated skim milk and vanilla. In a small bowl, mix brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. Rub through a sieve into pumpkin mixture and whisk until incorporated.
Pour the filling into the prepared crust and bake for 12 min. Reduce the heat to 350 F. Bake for 35 to 40 min. longer, or until the filling is set and a knife inserted in the centre comes out clean. During baking, cover the edges with foil if they're browning too quickly. Cool pumpkin pie on a rack.