Homemade Pumpkin Pie

Homemade Pumpkin Pie

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Preparation time:45 Mins

Cooking time:60 Mins

Servings:8 servings

Ingredients:

• 1 1/4 cups (150g) all-purpose flour, plus more for dusting
• 1/2 teaspoon (3g) salt
• 1/2 cup (115g) (1 stick) unsalted butter, very cold and cut into small cubes
• 1/4 cup (60ml) vegetable shortening, very cold
• 4-6 tablespoons (60-90ml) ice water
• 1 (2-3 pound/900g-1.4kg) sugar pumpkin, pie pumpkin, or butternut squash
• 1 1/2 cups (360ml) pumpkin puree (fresh or canned)
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk

Instructions:

• Combine flour and salt in a food processor (or bowl). Cut in butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour.
• Preheat oven to 400°F (200°C). Cut pumpkin in half, remove seeds and stringy bits. Place cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until fork tender. Let cool slightly, then scoop out the flesh and puree using a blender or immersion blender (optional) or mash well. Drain excess moisture by placing the puree in a cheesecloth lined sieve.
• On a lightly floured surface, roll out the chilled dough into a 12 inch circle. Carefully transfer to the pie plate and crimp the edges. Chill the crust for 30 minutes.
• Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove the pie weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
• In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in eggs one at a time. Gradually whisk in heavy cream and milk until smooth.
• Pour the pumpkin pie filling into the pre-baked pie crust. Bake for 50-60 minutes, or until the filling is set around the edges but still slightly wobbly in the center. If the crust starts to brown too quickly, cover the edges with foil. Let cool completely on a wire rack.
• Refrigerate the pie for at least 2 hours before serving.

Nutrition Facts

Calories	375
Fat	22.5g
Fiber	3g

Recipe Info

Category	Dessert
Cuisine	American

Recipe Introduction

Quick Hook

Ever wondered how to bake the perfect pumpkin pie from scratch ? Honestly, I used to be scared of baking pies.

Then I discovered this recipe. It's got the warm, spicy taste of autumn in every bite.

Brief Overview

Pumpkin pie has been a Thanksgiving staple in the US for ages. This recipe isn't complicated. It takes about 2 hours 40 minutes with chilling. Makes 8 delicious servings.

Main Benefits

Pumpkin is packed with Vitamin A. This classic pumpkin pie recipe is perfect for Thanksgiving dinner. What makes it special? It's the buttery pumpkin pie flavor you simply can't buy in the shops.

Plus, saying you made a pumpkin pie made with real pumpkin from scratch? Pure bragging rights, my friend.

Craving that Perfect Slice?

We're talking homemade pumpkin pie with real pumpkin , people! Think of that warm, spiced scent filling your kitchen. You know? Like you have walked into a proper autumn wonderland.

It's surprisingly easy. I promise.

From Patch to Plate: My Easy Pumpkin Pie From Scratch Recipe

Ready to ditch the canned stuff? This recipe delivers the best pumpkin pie recipe you've ever tried. Honestly, it all starts with the right pumpkin.

Grab a sugar pumpkin. Or butternut squash. Roasting your own puree makes ALL the difference. I swear.

What You'll Need

Let's get down to brass tacks. You'll need flour, butter, shortening, and ice water for the crust. Get yourself a nice pumpkin or some tinned, and the usual suspects - sugar, spices, eggs, cream, and milk.

I am talking about cinnamon, ginger, cloves, and nutmeg. Don't skimp on the spices. It's what gives spiced pumpkin pie from scratch its magic.

Opening and closing paragraphs Don't forget that a fresh pumpkin pie recipe tastes amazing.

Ingredients & Equipment for the Best Pumpkin Pie Recipe

Alright, mate! Let's get down to brass tacks with what you'll need to whip up this cracking pumpkin pie from scratch .

Honestly, it’s not rocket science, but having the right stuff makes all the difference, you know? We will make a Buttery Pumpkin Pie Recipe !

Main Ingredients: From Patch to Plate

Here's what you need to make it a Classic Pumpkin Pie Recipe :

• Pie Crust:

  • 1 1/4 cups (150g) all-purpose flour. Think of it as the foundation.
  • 1/2 teaspoon (3g) salt.
  • 1/2 cup (115g) (1 stick) unsalted butter, like seriously cold. Cut it into small cubes.
  • 1/4 cup (60ml) vegetable shortening. Also, keep it chilly.
  • 4-6 tablespoons (60-90ml) ice water. Drizzle it in slowly!

• Pumpkin Puree (Fresh or Canned):

  • 1 (2-3 pound/900g-1.4kg) sugar pumpkin, pie pumpkin, or butternut squash. A good pumpkin should feel heavy for its size. Or, 1 1/2 cups (360ml) canned pumpkin puree.

• Pumpkin Pie Filling:

  • 1 1/2 cups (360ml) pumpkin puree (fresh or canned)
  • 3/4 cup (150g) granulated sugar. Standard stuff.
  • 1/4 cup (50g) packed brown sugar. Adds a nice, mellow sweetness.
  • 1 teaspoon ground cinnamon. Don't skimp!
  • 1/2 teaspoon ground ginger.
  • 1/4 teaspoon ground cloves. Careful, it can be overpowering.
  • 1/4 teaspoon ground nutmeg. Freshly grated is the best, yeah?
  • 1/4 teaspoon salt. Balances the sweetness.
  • 3 large eggs. Free range if you can!
  • 1 cup (240ml) heavy cream. Makes it super rich.
  • 1/2 cup (120ml) whole milk.

Seasoning Notes: A Spice Rack Symphony

For that authentic flavour, don't be shy with your spices. Cinnamon, ginger, cloves, and nutmeg are your best mates here.

Feel free to add a pinch of allspice or cardamom for a bit of a twist. If you don't have individual spices, pumpkin pie spice mix will do the trick.

It's usually a blend of those core spices.

Honestly, a dash of vanilla extract can really lift the filling, you know? You can use bourbon too, for the filling for a boozy kick.

Equipment Needed: Keep it Simple

You really don't need fancy gear for this Easy Pumpkin Pie From Scratch Recipe .

• Food processor (optional, but makes the crust a breeze).
• Rolling pin.
• 9 inch pie plate.
• Baking sheet.
• Parchment paper or aluminum foil.
• Pie weights or dried beans. An old baker's trick!
• Blender or immersion blender (optional, for smoother puree).

If you don't have a food processor, no worries! Just mix the crust ingredients by hand. A sturdy fork will do.

And instead of pie weights, a layer of dried beans works just as well. Remember to preheat the oven to 400° F ( 200° C) when roasting fresh pumpkin!

I remember the first time I tried making pumpkin pie from scratch , I didn't have pie weights. I used rice.

What a mess! It’s all part of the fun, isn’t it? Now get in the kitchen and lets do a Fresh Pumpkin Pie Recipe!

Baking the Best Pumpkin Pie Recipe : A Step-by-Step Guide

Honestly, who doesn't love a Thanksgiving pumpkin pie recipe ? Let's ditch the pre-made stuff and create a homemade pumpkin pie with real pumpkin from scratch.

Prep Steps: Let's Get Sorted

Essential mise en place . This basically means "everything in its place." Get all your ingredients measured. Cold butter is a must! It makes the pie crust flaky and delicious.

Time saving organization tips . Chop your butter into small cubes before it goes in the fridge. This helps save time later. If using fresh pumpkin, roast it a day ahead.

Step-by-Step: From Patch to Plate

Alright, let's get baking. I'll never forget the first pumpkin pie from scratch I made. What a disaster! But trust me, you can do it.

1. Make the pie crust: Combine flour, salt, cold butter, and shortening. Pulse until crumbly. Add ice water gradually.
2. Chill out! Form dough into a disc, wrap, and chill for at least 1 hour . This prevents shrinkage.
3. Pumpkin time! Roast your pumpkin at 400° F ( 200° C) until fork tender. It's usually between 45- 60 minutes .
4. Mix it up! Combine pumpkin puree, sugars, spices, eggs, cream, and milk. Whisk until smooth.
5. Blind bake! Roll out dough, place in pie plate, and chill. Blind bake at 375° F ( 190° C) for 15 minutes with weights, then 5- 7 minutes without.
6. Fill and bake! Pour filling into crust. Bake for 50- 60 minutes . If crust browns too quickly, cover with foil. The filling should be slightly wobbly in the center.
7. Cool completely! Let it cool before chilling. Refrigerate for at least 2 hours .

Pro Tips: Elevate Your Pie

• Don't overmix the crust. It'll be tough.
• Underbaking is better than overbaking. A slight wobble is your friend!
• You can make the crust ahead. Wrap well and freeze for up to a month. Honestly, this is a classic pumpkin pie recipe trick!

There you have it. This easy pumpkin pie from scratch recipe will be a hit. Enjoy your buttery pumpkin pie recipe !

Recipe Notes for the Perfect Pumpkin Pie from Scratch

Right then, let's talk about the nitty gritty. You're about to make a pumpkin pie from scratch , not just any old pie, but a proper one.

So, here are a few nuggets of wisdom I've picked up along the way.

Serving Up Some Deliciousness

Okay, so you've baked your buttery pumpkin pie from scratch . Now, how do you make it look like it's come straight out of a fancy bakery? I always think a simple dusting of icing sugar is classic.

A dollop of freshly whipped cream is a must.

Think about slicing it neatly and placing it on a plate with a sprig of mint for that extra oomph .

For drinks, try a warming spiced cider or maybe even a cheeky glass of dessert wine. You know, treat yourself!

Storing Your Masterpiece

Right, so you've baked the best pumpkin pie recipe known to humanity, but what if you have leftovers? Or maybe you're prepping ahead (good on you!).

This classic pumpkin pie made with real pumpkin recipe keeps well.

Refrigeration is key. Cover the pie loosely with cling film or foil. It'll be happy in the fridge for up to 3 days.

Freezing? Yep, you can freeze slices of this thanksgiving pumpkin pie recipe . Wrap each slice tightly in cling film, then foil, and freeze for up to 2 months.

When you fancy a slice, defrost in the fridge overnight and warm it gently in the oven.

Mix It Up, Baby!

Feel like jazzing things up a bit? This easy pumpkin pie from scratch recipe is super versatile. For a dairy free version, try using coconut cream instead of the heavy cream and whole milk.

I've tried it, honestly, you'd never know the difference.

Swap out the spices! A little bit of cardamom gives it a really interesting twist. If you're feeling adventurous, add a splash of bourbon to the filling – ooh la la! .

Nutrition Know How

Let's be honest, pumpkin pie isn't exactly a health food. A slice is estimated around 350-400 calories. But hey, it's good for the soul! It does have a little fiber and some vitamins from the pumpkin.

Plus, all those lovely spices have some antioxidant properties. A homemade pumpkin pie with real pumpkin is better than some processed one.

Remember, it's all about balance. Enjoy your slice of spiced pumpkin pie from scratch , and maybe go for a brisk walk afterwards.

Honestly, don't be intimidated by the idea of making a fresh pumpkin pie recipe from scratch. It might seem like a lot of steps, but it's so worth it.

Just take your time, enjoy the process, and you'll end up with a pumpkin pie from scratch that'll knock everyone's socks off.

Now, get baking!