Homemade Pumpkin Pie For Two
A deliciously creamy Homemade Pumpkin Pie For Two to celebrate pumpkin szn with your favorite person! This recipe makes a 6 inch pumpkin pie with a classic flaky crust and an ultra-creamy pumpkin pie filling made from a real pumpkin!
Ingredients
For The 6 inch Pie Crust
- 1 cup 4.5 oz all-purpose flour
- 1 tbsp white granulated sugar (optional, for a slightly sweet crust)
- 1/4 tsp salt
- 3 oz cold butter diced
- 1-2 tbsp cold water
For The Pumpkin Pie Filling
- 15 oz pumpkin or 1 15-ounce can pumpkin pie filling
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1/2 cup white granulated sugar
- 1/3 cup brown sugar
- 3/4 cup heavy whipping cream room temperature
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 2 and 1/4 tsp pumpkin pie spice*
- 1/4 tsp salt
Instructions
For The Pumpkin
- Cut off the stem and cut the pumpkin in half, from top to bottom. Scrape out any seeds or fibers using an ice-cream scoop or a spoon. From here, you can choose which cooking method you want to use: skillet or oven!
- Skillet method: remove the skin using a knife, then cut the pumpkin sides into small chunks and add them to a non-stick skillet with 1-2 tbsp water. Place the skillet over medium heat and cook until soft (you can use a fork to test it). I usually cook mine for 6-7 minutes. Make sure it doesn't stick to the skillet! If the pumpkin is sticking to the pan, lower the heat or add 1 tbsp of water, don't add more or the pumpkin will get mushy and too watery!Oven method: cut the pumpkin sides into smaller chunks and place them skin-side up on a non-stick baking sheet, roast it for 20-30 minutes or until soft (use a fork to test it).Once your pumpkin is cooked/roasted, use an immersion blender or a food processor to puree it until smooth, then allow the pumpkin puree to cool down to room temperature before using it.
For The 6 Inch Pie Crust
- In a food processor combine the flour, sugar, salt, and diced butter. Pulse a few times (short pulses) until the butter breaks down into pea-sized crumbs. Transfer the mixture into a shallow bowl and add in the water 1 tbsp at a time. Mix until the dough forms into a ball. Then flatten it into a 1-inch thick disc and wrap in plastic wrap. Place in the refrigerator and chill for 30 minutes or up to a day.
- Using a lightly floured rolling pin, on a lightly floured work surface, roll the crust out into an 8 inch circle, then place it into your 6 inch pie dish and roll the excess dough in and under towards the center of the pie dish, press the dough to seal it, and then crimp the edges by making a "V" shape with two fingers on one hand, and use the index finger on the opposite hand to create an indent. Use a fork to poke some holes in the bottom.
For The Pumpkin Pie Filling
- In a large bowl, add the eggs, white sugar, and brown sugar. Whisk until smooth. Add in the heavy cream, cornstarch, vanilla extract, pumpkin pie spice*, and salt. Mix until smooth. Pour into the crust and bake. Only fill the crust about 3/4 of the way up!
- Bake for 10 minutes at 425F, then lower the temperature to 350F and bake for 25 minutes or until the majority of the pie looks shiny and set. To test for doneness, gently shake the pie: it should have a slight jiggle, it's okay if the middle looks shiny/wet as the pie will continue cooking when you take it out from the oven. You can also use the toothpick method: insert a toothpick 2 inches from the edges, if it comes out clean, your pie is ready (this method will leave a tiny hole in your pie).
Notes
* Pumpkin pie spice alternative: if you don't have pumpkin pie spice or you don't like it, you can make your own by mixing 1 and 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves. Make-Ahead Instructions: you can cook/roast and puree the pumpkin ahead of time, simply store the pumpkin puree covered in the fridge for 2 days or in the freezer for up to a month. You can also make the pie crust ahead of time, wrap the dough in plastic wrap and place it in the refrigerator for up to a day. Storing Instructions: you can keep the pie covered at room temperature for a day (unless your kitchen is hot). If you want to store it for longer than that, cover it and place it in the refrigerator and store it for up to 3-4 days. Allow to get to room temperature before serving.
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
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