Best homemade pumpkin pie from scratch
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
2 hrs
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Total Time
1 hr 10 mins
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Servings
10 slices
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Calories
308 kcal
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Cuisine
American
Best homemade pumpkin pie from scratch
Description
Best homemade pumpkin pie from scratch combines a pale, buttery crust enriched with cinnamon and a soft filling made with pumpkin puree, evaporated milk, and brown sugar. The filling is balanced with warm spices—cinnamon, ginger, nutmeg, and cloves—and a unique touch of Angostura bitters and orange bitters, enhancing the pumpkin's natural sweetness and adding aromatic notes. The crust is prepared by pulsing cold butter into flour and icing sugar, then brought together with egg yolk and milk before chilling. Once rolled and fitted into the pie plate, the crust is rested again to prevent shrinking and maintain shape during baking.
The filling is poured into the crust and baked initially at high heat to set the edges, then lowered to gently cook through, leaving a slightly wobbling center that indicates perfect doneness. Cooling on a wire rack for at least two hours allows the pie to fully set and flavor to develop. This pie pairs well with whipped cream or a scoop of vanilla ice cream and can be stored in the refrigerator overnight.
Using a store-bought shell can save time, but care should be taken to bake and monitor the crust so it doesn't overbrown. Cooling the pie thoroughly is important to achieve the right texture and ease of slicing.
Ingredients
For the pie crust
- 140 g | 1 3/4 cups plain (all purpose) flour
- 125 g unsalted butter cubed, cold, 4 1/2oz, 1 1/8 sticks
- 50 g | 1/3 cup icing (powdered) sugar
- 1 egg yolk
- 2 tbsp milk
- 1 tsp cinnamon
- ¼ tsp salt
For the pie filling
- 425 g pumpkin puree 15oz tin, brand Libby’s
- 340 ml evaporated milk full-fat, 12oz
- 135 g brown sugar 2/3 cup
- 2 egg large
- 2 teaspoons Angostura Orange Bitters
- Angostura aromatic bitters dash
- 2 tbsp flour
- 1 tbsp cornflour (cornstarch)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1 egg lightly beaten for egg wash, small
Instructions
Make the pie crust
- Put the flour butter in the bowl of a food processor fitted with a metal blade. Pulse until the mixture resembles breadcrumbs.
- Add the icing sugar, cinnamon and salt and pulse to combine.
- Add the egg yolk and milk and mix until the dough just comes together.
- Cover your worktop with two large pieces of cling film (plastic wrap) and tip the dough onto it. Use your hands to gather into a dish shape, kneading very lightly if needed.
- Wrap and chill for at least an hour or longer. The dough needs to rest before being used.
- Roll the dough out, between two large sheets of baking paper, until it forms a circle about 12 inches across.
- Drape the pastry over 9-inch pie plate (or tin) and leave a border of one inch hanging over the edge. Cut any excess off – you can use it for decorations.
- Tuck the pastry overhang under and use your fingers to crimp the edgeprettily. Place the pie plate in the fridge for 30 minutes.
- Use any leftover pastry to cut out pretty decorative shapes. You can even use fresh leaves as a stencil guide or use leaf cutters.
- Prick the bottom of the pie shell with a fork. Cover the pie with foil, letting hang over the edges, and fill with baking beans or dried pulses to weigh it down.
- Transfer the pie onto a baking sheet and bake in a preheated oven at 180°C (350°F) for 15 minutes. If you have cut any decorations you can bake these at the same time, on a separate baking sheet, placed one shelf underneath the pie.
- Carefully remove the weights and cook for a further 5-7 minutes. Your pie shell is now ready to use.
Make the pumpkin pie
- Make your pie filling: lightly whisk the eggs in a bowl. Stir in the pumpkin puree, Angostura® orange bitters, vanilla and brown sugar.
- Gradually stir in the evaporated milk flour and cornflour. Add a dash of Angostura® aromatic bitters and give a final stir, making sure to scrape against the bottom and sides of the bowl.
- Pour the filling into the pie shell. Brush the edges of the pie with the egg wash.
- Bake for 50 minutes to an hour, until the edges are set and the middle has a very slight wobble. You may need to cover the pie edges halfway through if they are colouring too much.
- Cool the pie on wire rack for at least two hours then chill in the fridge unless you are serving. The pie will set further as it cools.
- Add any pastry decorations on top of the pie and serve with cinnamon whipped cream.
Notes
- Chilling the dough before rolling helps prevent shrinking during baking and improves texture.
- Use cold butter cubed for a crumbly, tender crust.
- Allow the baked pie to cool completely at room temperature or on a wire rack for at least two hours to set the filling.
- Pie can be stored in the fridge overnight and served chilled or warmed slightly.
- If using a store-bought pie shell, bake first at high temperature for 15 minutes, then reduce heat and bake until filling is set but slightly wobbly in center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 105mg | 35% |
| Sodium | 210mg | 9% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 7105IU | 142% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 134mg | 13% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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