Pumpkin Pie from Scratch
User Reviews
5
Pumpkin Pie from Scratch
Description
Pumpkin Pie from Scratch combines a classic homemade pastry crust with a custard-style filling made from pumpkin puree, brown and granulated sugars, and a blend of aromatic warm spices such as cinnamon, ginger, nutmeg, and cloves. The filling is enriched with heavy whipping cream and eggs, which result in a creamy yet firm texture once baked. The crust is prepared by pulsing chilled butter into flour for a tender, flaky base that supports the luscious filling. Baking at 400°F ensures a golden crust and a fully set filling that slightly rises during baking and then settles upon cooling.
The pie balances the earthiness of pumpkin with the sweetness of sugars and the distinctive notes from the spice blend, making it appropriate for seasonal celebrations. It pairs nicely with whipped cream or a simple dusting of cinnamon. The pie can be served chilled or at room temperature.
Practical tips include storing the pie refrigerated for up to three days and an option to use pre-mixed pumpkin pie spice instead of individual spices. The filling may brown slightly, which is normal. Dough preparation involves chilling the crust before rolling to maintain its structure during baking.
Ingredients
For the Homemade Pie Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cut into 1-inch pieces, chilled
- 3 tablespoons water ice
For the Pie Filling:
- 1 (15 oz) can pumpkin or 2 cups fresh homemade puree, 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 cloves ground
- 1 1/4 cups heavy whipping cream cold
- 1 teaspoon vanilla extract pure
- 3 large egg
- 2 teaspoons cornstarch
Instructions
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.
- 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 8 or 9 inch 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.
Notes
- You can substitute 2 1/4 teaspoons of pumpkin pie spice for the individual spices listed.
- A pastry blender is a helpful tool to cut butter into the flour mixture for the crust.
- The pie filling may brown slightly during baking which does not affect flavor or texture.
- Allow the pie filling to rise during baking and settle as it cools for proper texture.
- Store the finished pie covered in the refrigerator for up to three days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 160mg | 53% |
| Sodium | 342mg | 14% |
| Potassium | 106mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 26g | 52% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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