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pumpkin pie from scratch

AGoldsteing avatar
Recipe by
Abraham Goldstein
@AGoldsteing
New York, NY

I am a pie fanatic. I made this pumpkin pie with heavy cream, instead of evaporated milk, and it was by far, the best pumpkin pie I have made. Since I cooked a pumpkin, instead of carving it, I had more than one pie's worth of pumpkin. I used the leftover pie crust trimmings, and the leftover pumpkin pulp to make a mini pie.

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yield 12 serving(s)
prep time 1 Hr 15 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin pie from scratch

  • CRUST
  • 1/2 c
    butter, cold
  • 1 1/2 c
    flour
  • pinch
    salt
  • 1 tsp
    sugar
  • 4-6 Tbsp
    water, cold
  • FILLING
  • 1
    medium sized pumpkin (five cups)
  • 3 c
    cream, heavy
  • 1/2 c
    sugar, brown
  • 1 c
    sugar, white
  • 1 tsp
    salt
  • 2 tsp
    cinnamon
  • 1 tsp
    ginger
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    cloves
  • 4
    slightly beaten eggs
  • TOPPING
  • 1 c
    heavy cream, whipped
  • 2 Tbsp
    sugar, white

How To Make pumpkin pie from scratch

  • 1
    For the pie crust - Make the pie dough by combining the butter, salt, sugar, and flour and mix by food processor, or by hand, until the consistency is like cornmeal. Add water until mixture becomes clumps of dough. The amount of water you use will depend on the weight of the flour. Place in a plastic bag and refrigerate one hour.
  • 2
    To cook pumpkin, wash and cut it in half crosswise. Remove seeds and strings. Place it in a pan, shell side up, and bake it in a 325 degree oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell after it cools a few minutes, and put it in a blender and mix until the pulp becomes creamy like a heavy sauce.
  • 3
    Turn the oven up to 425 degrees Fahrenheit.
  • 4
    Roll out the dough and form into a 9-10 inch pie pan. I used a 10 inch pie pan, and I still had dough left over after rolling out. Use the leftover dough to make a mini pie if you have an oven proof cereal bowl. Place both pie crusts in the freezer while you mix the ingredients for the filling.
  • 5
    The filling - in a large mixing bowl, combine the blended pumpkin, the cream, brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, ground cloves, and slightly beater eggs, until well mixed.
  • 6
    Take the pie crusts out of the freezer and pour the pumpkin mixture into them until the mixture reaches the just below the rim of the pie crust. Place the pies on a cookie sheet, and bake in the 425 degree Fahrenheit oven for 15 minutes. Turn the pies around on the cookie sheet and bake at 350 degrees Fahrenheit for 45 minutes. Take the little pie out if you've made one, and cook remaining pie for 5 more minutes. If you didn't make the little pie, your pie should be cooked. Place a knife or toothpick in the pie, and it should come out clean if is cooked completely.
  • 7
    Turn off the oven, open the oven door completely for a minute, then leave the door open slightly with the pie inside, and let the pie sit for 30 minutes. This will prevent the filling from falling.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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