Super Easy Part Homemade Pumpkin Pie Recipe
Try this Super Easy Part Homemade Pumpkin Pie Recipe recipe
Try this Super Easy Part Homemade Pumpkin Pie Recipe recipe
- Carbohydrate 1.49021375 g
- Cholesterol 1.225 mg
- Fat 0.35802625 g
- Fiber 0 g
- Protein 1.01398 g
- Saturated Fat 0.180875 g
- Serving Size 1 1 to 10 serving (31g)
- Sodium 32.222625 mg
- Sugar 1.49021375 g
- Trans Fat 0.01544625 g
- Calories 13 calories
Step-by-step
- Preheat the oven to 425 degrees F.
- Spray your pie pan with PAM cooking spray first.
- Lay out the pie crust across your pie dish.
- Create a decorative edge on your pie crust be pinching your finger and thumb together and taking your other finger and pushing the dough into your finger and thumb. (see the photo for a visual example).
- You could also tear off the edge and braid it too but I find the technique in the photo to be easier.
- Next mix the pumpkin, eggs, milk and spice in a bowl until it's smooth and creamy.
- Pour the mixture into your prepared pie crust.
- Bake for a full 15 minutes on 425 degrees just long enough for the edges of the pie crust to get to a golden brown color.
Swapping sweetened condensed milk for evaporated milk and granulated sugar fundamentally alters the moisture balance and protein set of the filling. Sweetened condensed milk provides a pre-concentrated matrix of dairy proteins and sucrose, which thickens the custard without requiring excessive added starches. When combined with canned pumpkin puree, the natural starches and pectin present in the squash hydrate during mixing and gelatinize under thermal energy in the oven. Pumpkin pie spice introduces fat-soluble aromatic compounds from cinnamon, nutmeg, and cloves; these essential oils dissolve into the milk fats and egg lipids rather than the water phase, distributing the flavor profile evenly across the palate. Mixing the whole eggs directly into the purée incorporates lecithin, a natural emulsifier that bridges the gap between the watery pumpkin juice and the dairy fats, preventing syneresis or weeping during cooling. Starting the bake at a high temperature of 425 degrees Fahrenheit for 15 minutes drives rapid heat transfer into the perimeter of the rolled pie dough, allowing the wheat flour gluten network to set quickly into a crisp, golden structure before moisture from the custard can migrate outward and cause sogginess. As the oven temperature drops or the pie finishes baking, residual heat finalizes the protein coagulation of the egg albumin. Overbaking breaks these protein bonds, forcing trapped water out of the gel network and creating a porous, watery texture. Proper cooling allows the dairy fats to solidify fully, yielding a cohesive slice that maintains its shape on the plate.
