How To Make The Best Pumpkin Pie From Scratch Recipe
Introduction
Homemade pumpkin pie from scratch is a delightful fall classic that brings the cozy flavors of pumpkin and warm spices together in a flaky crust. Perfect for Thanksgiving or any autumn gathering, this recipe yields a smooth, flavorful pie that’s sure to impress your guests.
Ingredients
- 3 large eggs
- 2 cups pumpkin purée (from one medium pie pumpkin)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cubed
- ¼ cup ice water (plus more if needed)
Instructions
- Step 1: Stir together the flour and salt in a large mixing bowl.
- Step 2: Chop the cold butter into small pieces and cut it into the flour mixture using a fork or pastry blender until the texture resembles pea-sized chunks.
- Step 3: Gradually add ice water, mixing until the dough just comes together.
- Step 4: Transfer the dough onto a lightly floured surface and pack it into a ball, then flatten it into a disc.
- Step 5: Cover the disc tightly with plastic wrap and refrigerate for at least one hour.
- Step 6: Preheat the oven to 350°F (175°C). In a large bowl, whisk together all the filling ingredients until smooth.
- Step 7: Roll out the chilled dough to about ¼ inch thickness and drape it over a pie dish.
- Step 8: Trim any excess dough and pinch the edges to seal.
- Step 9: Pour the pumpkin filling into the crust and bake for one hour. The crust edges should turn golden and the filling should be set.
- Step 10: Remove the pie from the oven and place it on a wire rack to cool for at least one hour before serving. Enjoy with fresh whipped cream or homemade ice cream.
Tips & Variations
- If the crust edges brown too quickly, cover them with aluminum foil to prevent over-baking.
- You can make your own pumpkin pie spice or use a store-bought version for convenience.
- Substitute the homemade crust with a store-bought pie crust and use fresh pumpkin purée instead of canned for a fresher taste.
Storage
Store leftover pumpkin pie covered loosely with plastic wrap or foil in the refrigerator for up to 3-4 days. Reheat individual slices gently in the microwave or serve chilled. For longer storage, pumpkin pie can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh pumpkin purée?
Yes, canned pumpkin purée is a convenient substitute and works well in this recipe if fresh pumpkin is not available.
How do I prevent the pie crust from becoming soggy?
Ensure the pie crust is well-chilled before baking, and avoid overfilling with the pumpkin filling. Blind baking the crust slightly before adding the filling can also help keep it crisp.
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How To Make The Best Pumpkin Pie From Scratch Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
Description
This classic homemade pumpkin pie recipe features a flaky, buttery crust filled with a smooth, spiced pumpkin filling. Perfectly baked to set the custard-like interior, it’s a fall favorite ideal for Thanksgiving or any cozy gathering. The pie offers the comforting flavors of cinnamon, pumpkin pie spice, and vanilla, balanced by the richness of heavy cream and a touch of brown sugar for sweetness.
Ingredients
Filling
- 3 large eggs
- 2 cups pumpkin purée (from one medium pie pumpkin)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
Pie Crust
- 1 1/4 cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cubed
- ¼ cup ice water (plus more if needed)
Instructions
- Prepare the Pie Dough: Stir together the flour and salt in a bowl. Chop the cold butter into small cubes and cut it into the flour mixture using a fork or pastry blender until the texture resembles pea-sized chunks.
- Form the Dough: Gradually add ice water and mix until the dough just starts to come together. Place the dough on a lightly floured surface, gently pack it into a ball, then flatten it into a disc. Wrap tightly with plastic wrap and refrigerate for at least one hour to chill.
- Preheat Oven and Prepare Filling: Preheat the oven to 350°F (175°C). In a large bowl, combine all the filling ingredients – eggs, pumpkin purée, heavy cream, vanilla extract, brown sugar, sea salt, cinnamon, and pumpkin pie spice. Whisk thoroughly until smooth and well combined.
- Roll Out Dough and Shape Crust: Remove the chilled dough from the refrigerator and roll it out to about ¼ inch thickness. Drape the rolled dough over a pie dish. Trim any excess dough from the edges and pinch them to form a neat crust border.
- Fill and Bake: Pour the pumpkin filling evenly into the prepared pie crust. Place the pie in the preheated oven and bake for 1 hour. The pie is done when the filling is set and the crust edges begin to turn golden brown.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely for at least one hour. Serve with freshly whipped cream or homemade ice cream for extra indulgence.
Notes
- If the crust edges brown too quickly, cover them with aluminum foil to prevent over-browning while the filling finishes baking.
- You may use a store-bought pumpkin pie spice blend or make your own if preferred.
- For convenience, the homemade crust can be substituted with a store-bought pie crust, while using fresh pumpkin purée instead of canned ensures the best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie, homemade pumpkin pie, fall dessert, Thanksgiving pie, pumpkin dessert, classic pumpkin pie, pie crust from scratch
