When you’re an American living abroad it can be hard to find all the ingredients for classic American foods. Even when you can find the right ingredients American products are often twice as expensive as in the USA!
First, mix the butter and flour and to make Pie Crust and pat it in the pie plate.
Put this in the oven for 10 min at 350 F or 175 C
Pumpkin Pie Crust
Pat in the Pan Pie Crust
3/4 Cup Salted Butter
Add flour until dough begins to feel crumbly, but still sticks together. Then pat it in the pan.
Pumpkin Pie Filling
2 large eggs
1 cup sugar {or for a sugar-free pie substitute 1/2 cup Honey + 1/2 cup date syrup (or Maple Syrup) for the sugar}
1/2 teaspoon salt
2 teaspoons ground Cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 Tablespoon flour (It helps the pie be firmer when you use honey and syrup as sweeteners. If you are using regular sugar you don’t need this.)
16 oz Pumpkin (If you can’t find a can use baked pumpkin from scratch. You need to add 1 tablespoon flour to the homemade pumpkin. this makes the pie firmer. Pumpkin in a can has less water in it than when you make it from scratch.)
12 oz whipping cream (If you can’t get evaporated milk use cream. If your using evaporated milk cut the sugar in half because the milk is sweet.)
You can use whipped or liquid cream. If you use whipped cream measure 12 oz before you whip. If you have already whipped cream you want to use, you can try adding an extra 1/2 cup on top of the 12 oz that the recipe calls for.
Mix all the ingredients together with a wire whip.
Bake for 50-60 min at 350 F or 175 C
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Looking for more inspiration? Check out my other recipes below!
Pumpkin Pie Filling (from scratch)