Easy homemade Pumpkin Pie recipe
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Homemade Pumpkin Pie
Have you ever had a pumpkin pie you didn’t like? I am a big fan of homemade pumpkin pie, it’s been my faithful companion ever since I was a little child. When we wanted a quick, delicious dessert, mom was throwing a super tasty pumpkin pie, in no time.
We always have pumpkin in the house, we grate it and keep it in the freezer so we can enjoy a delicious pumpkin pie all year round. For many people pumpkin is a fall and Halloween related fruit (yes, pumpkin is a fruit, says Wikipedia) but to us pumpkin is a regular ingredient in our food, pies in particular.
This recipe is amazing, the taste of pumpkin is simply transformed by the cinnamon, tasting more like an apple pie with a hint of pumpkin. This homemade pumpkin pie is super easy, super delicious and it looks great as a dessert on a festive dinner. That is if you are not the Queen of clumsiness and mess up the design, as your truly did. Not entirely my fault though, the pastry was quite disappointing and made my life way harder than it should’ve. Plus I wanted to sprinkle powdered sugar and form bats and ghosts and it all went…well…let’s leave it to ugly (sigh)
What I really love about this homemade pumpkin pie is the cinnamon and walnut addition. They give the pie such a special, remarkable flavor and match the sweetness in pumpkin perfectly.
Homemade pumpkin pie recipe
Homemade Pumpkin Pie
Ingredients
- 1 packet Filo pastry
- 2 lbs Fresh pumpkin grated
- 4 tablespoons butter melted, plus more for brushing
- 1 cup sugar
- 7 Tablespoons oil I used sunflower
- 1 cup walnuts roughly crushed
- Cinnamon to taste
- 3 teaspoons vanilla sugar
Instructions
- Mix the grated pumpkin with oil, place in a non stick skillet and roast for about 2 minutes on high.
- Add sugar, vanilla sugar, walnuts and cinnamon
- Spread half of the pastry sheets on a baking tray (make sure the pastry is larger than the tray). Brush each sheet with butter
- Spread the pumpkin composition over the pastry sheets
- Fold the edges over the pumpkin mixture
- Place the rest of the pastry sheets over the pumpkin mixture
- Nicely tuck in the top layer of pastry
- Pour melted butter over the top layer of pastry and brush thoroughly.
- Bake for 30 min at 180 C = 356 F
- Sprinkle cinnamon and powdered sugar
ABOUT PETRO
Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…