The Best Pumpkin Pie Recipe Made From Scratch

The Best Pumpkin Pie Recipe Made From Scratch

If you’re like us, no fall or Thanksgiving is complete without pumpkin pie! And most pumpkin pies, or pies for that matter, are made from canned fillings and boxed pie crusts. I mean don’t get me wrong, pre-made fillings and crusts are delicious but nothing comes closer to home than a pie made 100% from scratch. 


Pumpkin pies are usually made with a canned pumpkin puree which is still good but it isn’t even pumpkin! It is usually made from a variety of squashes such as butternut squash and hubbard squash. So making a pumpkin puree from scratch not only makes the pie taste even better but it stays true to its name. Our pumpkin pie recipe scratch is made with 100% homemade pumpkin puree and a homemade pie crust. This is certainly one pie you’ll be craving all year long. So let’s get to baking!



Pumpkin Puree

  • 1 Medium Sugar Pumpkin
  • Foil
  • Baking Sheet
Instructions:
  • To make the pumpkin puree from scratch, line a baking sheet with foil and pre-heat the oven to 350° F.
  • Next, cut a medium sugar pumpkin in half horizontally and scrape out the seeds and strings.
  • Place both halves face down on the baking sheet and bake for about an hour and a half or until it is fork tender. 
  • Next, remove it from the oven and let cool. Once it is cooled, scrape the pumpkin pulp into a bowl, removing the skins completely. Set aside.

 


Pie Crust

  • 2 Cups All Purpose Flour + 1 Tbsp for rolling
  • 1 Cup Cold Unsalted Butter, cubed
  • 1 tsp Salt
  • 1 tsp Sugar
  • 6-8 Tbsp Ice Water
Instructions:
  • In a large bowl, mix together the flour, sugar and salt. Next, transfer the mixture into a large food processor or keep it in the bowl if you do not have one. 
  • Add half of the cold butter into the food processor and pulse until the largest butter pieces are about the size of a pea. If you are mixing by hand, use a dough cutter or potato masher and mash and mix until the largest butter pieces are about the size of a pea. Then add the next half of the butter and repeat the process.
  • Once you’ve reached the desired texture, add 4 tablespoons of the ice water to the mixture and pulse or mix until just incorporated. If the dough is still dry add in the ice water a tablespoon at a time, mixing each time until it is just incorporated. You can tell the dough is done by pressing it together to see if it holds together.
  • Pour the dough onto a clean flowered surface and combine into one dough. Cut it into two equal disks and quickly knead them both into a flat disk. Sprinkle the top of each disk with flour and wrap with plastic wrap. 
  • Place them in the refrigerator for 1 hour.
  • Once the dough has chilled, remove it from the refrigerator and let sit for 5 minutes. 
  • Roll out the dough until it is about an 1/8 inch thick. Then place the dough into a 9 inch pie dish, form and press the edges. 
  • Place it back in the refrigerator inside the dish while you're make the filling.

 

 

Pie Filling

  • 2 Large Whole Eggs
  • 1 Egg Yolk 
  • 1/2 Cup Packed Brown Sugar
  • 1/3 Cup Granulated Sugar
  • 1/2 tsp Salt
  • 2 tsp Cinnamon (or more if you like)
  • 2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Lemon Zest
  • 2 Cups of Pumpkin Puree
  • 12 oz can of Evaporated Milk
Instructions:
  • To start the pie, preheat the oven to 425° F. 
  • Then in a large bowl, whisk the eggs and add in the brown sugar, granulated sugar, salt, cinnamon, ground ginger, nutmeg and lemon zest. 
  • Next, add in the pumpkin puree and evaporated milk. Whisk until it is fully incorporated. 
  • Once you have finished the filling, remove the pie shell from the refrigerator and pour in the filling. 
  • Place the pie in the oven at 425° F for 15 minutes. After 15 minutes, lower the heat to 350° F and bake for 25 minutes.
  • Next, carefully remove the pie from the oven and place foil around the edges of the crust to avoid burning them and place back in the oven for another 20 - 25 minutes or until the tip of an inserted butter knife comes out mostly clean.  
  • Next, cool for 2 hours or overnight in the refrigerator and serve with whipped cream or Al a mode! 


And there you have it! A pumpkin pie recipe that is not only super delicious but completely made from scratch as well. With this pumpkin pie recipe scratch you’ll be wowing your friends and family. 


Happy holidays! 

 

If you loved this recipe, take a look at our Ideas for Fall Birthday Party article.

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