Homemade Pumpkin Pie Recipe
This is the best pumpkin pie recipe ever. A rich, silky smooth, from-scratch pumpkin filling is baked in a buttery pie crust for a delicious homemade pumpkin pie that will become your favorite Thanksgiving dessert.
Servings: 10 Slices
Cost: $6
Equipment
Ingredients
Pumpkin Pie Filling:
- 3 large eggs
- 15 ounces pumpkin puree
- 1 cup heavy cream (or half and half)
- 1 teaspoon pure vanilla extract
- ¾ cup light brown sugar
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon sea salt
- 1 Tablespoon granulated sugar
- ½ cup salted butter (chilled, and cut into 1 inch pieces)**
- ¼ cup cold water
Instructions
Make the Pie Crust
- Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
- Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
- Remove dough from processor (will be crumbly) and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
Make the Pumpkin Pie Filling
- While the dough is chilling, make the filling.
- In a large bowl whisk the egg and pumpkin together until smooth.
- Then, whisk in the heavy cream, vanilla, brown sugar, salt cinnamon and pumpkin pie spice until the mixture is smooth.
Assemble
- Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Roll out the pie dough on a well-floured surface (or pastry cloth) to fit the size of your pie plate.
- Carefully transfer the dough to the pie plate and shape the crust as desired (pinch the edges with your thumb and pointer finger to make a fluted edge).
- Pour the pumpkin pie filling into the unbaked pie crust and cover the crust with a pastry shield.
Bake & Cool
- Bake for 15 minutes at 425 degrees Fahrenheit (218 degrees Celsius).
- Reduce the temperature to 350 degrees Fahrenheit (177 degrees Celsius) and continue baking for 50 to 60 minutes, or until the top is puffed, the edges are set while the center is only slightly wobbly, and a cake tester inserted in the center comes out clean.
- Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.
Video
Notes
Ingredient Substitutions
Here are a few tested substitutions (note, you can use a store-bought pie crust instead of making your own).
- Pumpkin puree. Use a 15 ounce can of pumpkin puree, or 2 cups of fresh homemade pumpkin puree.
- All-purpose flour: Gluten-free purpose flour is a great choice to make this pie gluten-free.
- Heavy Cream. half and half and full-fat coconut milk are great substitutes.
- Light Brown Sugar. dark brown sugar works great.
- Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Cut pumpkins in half and remove the pulp and seeds.
- Place pumpkins facedown in a baking dish, dutch oven or on a sheet pan with edges.
- Pour water into the bottom of the baking dish to cover about 1/4" of the bottom of the pumpkins.
- Cover, either with a lid (as in a dutch oven) or with aluminum foil.
- Roast for 60 minutes, or until the shell of the pumpkin depresses downward when pushed.
- Let pumpkins cool, then peel the shell off of the pumpkin.
- Blend the pumpkin flesh in a blender or process in a food processor until smooth. Then use in your baking!
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
Nutrition
Serving: 1slice | Calories: 294kcal | Carbohydrates: 30.3g | Protein: 4.5g | Fat: 19.6g | Saturated Fat: 11.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Cholesterol: 113.2mg | Sodium: 154.6mg | Potassium: 103.2mg | Fiber: 1.9g | Sugar: 13.7g | Vitamin A: 4475IU | Vitamin C: 0.8mg | Calcium: 45mg | Iron: 1.3mg