Pumpkin pie from scratch is a must during the fall baking season. Use this recipe to make a delicious homemade pie with a crust made from scratch!
Holiday baking is in full force! Haley here from If You Give a Blonde a Kitchen and today I’m sharing a must for your Thanksgiving table—pumpkin pie from scratch.
What would Thanksgiving be without a little pumpkin pie? This recipe makes a rich, spiced pumpkin filling with a buttery, flaky homemade crust.
When it comes to pies, pecan pie is definitely my favorite, but this pumpkin pie gives pecan a run for its money. The pumpkin filling is so rich and flavorful thanks to eggs, heavy cream and a variety of baking spices.
How to Make Pumpkin Pie
Prepare the homemade dough using a few ingredients – flour, sugar, salt, butter and water. This filling is made on the stove top to marry the pumpkin purée with the brown sugar and seasonal spices. After removing from the heat, the rest of the ingredients can be whisked in right into the pot! Pour into the crust and bake. It’s that easy!
One thing I wanted to be sure of when baking this pie was that there was little condensation after the pie cooled. You know the tiny water droplets that sit on top of the pie after you take it out of the fridge?
The key to avoiding those droplets is adding a bit of cornstarch in the mix and removing the pie from the oven when the center is still a little jiggly. It also helps to cool the pie completely at room temperature before placing in the refrigerator.
And while you’re aiming to perfect the homemade pumpkin pie, I highly recommend making the crust from scratch! It’s fairly simple with a food processor.
Give this pumpkin pie recipe a try for Thanksgiving. Your family and friends will not only be impressed, but also ask for the recipe!
For the Homemade Pie Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled cut into 1-inch pieces
- 3 tablespoons ice water
For the Pumpkin Pie Filling:
- 1 (15 oz) can pumpkin puree
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 1/4 cup heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 teaspoons cornstarch
To make the pie crust:
In a food processor, combine flour, sugar, salt and chilled butter pieces. Pulse the mixture just until the butter is processed into pea-sized pieces—about 15 seconds. Do not over-process.¹
One tablespoon at a time, sprinkle ice water through food chute and process just until dough begins to come together (I used exactly 3 tablespoons, but if necessary add more ice water). Small butter pieces should still be visible in dough.
Remove dough from bowl and form into a disc about one inch thick. Wrap in plastic wrap and place in refrigerator for at least 30 minutes before rolling.
Preheat oven to 400° F. Grease pie pan lightly with butter to hold pastry in place.
Sprinkle workspace and rolling pin lightly with flour. Roll dough from center outward into a 13-inch diameter.
Transfer the pie dough to pie plate and gently press the dough to the inside of pan and up the sides. Trim dough to about 1 inch beyond edge of pan. Turn edge of pastry under and press with thumb and pointer finger to crimp around the edge forming a pattern.
Place a piece of parchment paper on pie dough and fill with pie weights or beans. Bake for 15 minutes, then remove the weights and parchment.
To make the pie:
While the crust is baking, prepare the filling. In a medium saucepan over medium heat, combine the pumpkin, brown sugar, sugar, salt and spices. Bring the mixture to a low simmer, cook for 5 minutes.²
Remove from the heat and whisk in the cold cream and vanilla extract. Add the eggs one at a time and beat by hand until incorporated—about 1 minute. Then sprinkle the cornstarch in and whisk till combined.
Pour filling into the warm pie crust, return to the oven and bake for 15 minutes at 400° F. Lower the temperature to 350° F and continue baking for 40 minutes or until the center jiggles slightly when moved.³
Remove pie from the oven and cool completely at room temperature, then place in the refrigerator to cool completely. Serve pie chilled or at room temperature with fresh whipped cream.
- Alternatively, you may use a pastry blender to cut butter into the flour mixture.
- Filling may brown slightly—that is okay!
- During the last half of the baking time, the filling will expand and rise, it will fall as it cools and will become completely flat.
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
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