From Scratch Pumpkin Pie Recipe

The ultimate From Scratch Pumpkin Pie is made with fresh roasted pumpkin, sweetened condensed milk, whipping cream, molasses, and warm spices. The result is an incredibly creamy, deeply spiced, and velvety holiday dessert. This recipe creates the perfect Thanksgiving showstopper and yields 8 generous servings.

From Scratch Pumpkin Pie Ingredients

For the Fresh Pumpkin:

• 1 medium sugar pumpkin (about 3 pounds)
• Canola oil, for oiling pumpkin

For the Easy Pie Crust:

• 2 cups all-purpose flour, plus more for flouring
• 1/4 teaspoon salt
• 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

For the Filling:

• One 14-ounce can sweetened condensed milk
• 1/2 cup whipping cream
• 2 tablespoons cornstarch
• 2 tablespoons molasses
• 2 tablespoons canola oil
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 3 large eggs
• Pinch of salt (Make sure to add a pinch of salt to balance the sweetness!)

How To Make From Scratch Pumpkin Pie

1. Roast the pumpkin: Preheat your oven to 375∘F (190∘C). Remove the stem from the pumpkin and scrape out the seeds and stringy insides. Cut the pumpkin in half.
2. Bake the pumpkin: Line a rimmed baking sheet with aluminum foil. Place the pumpkin pieces cut-side down on the sheet. Rub the skin with canola oil. Bake the pumpkin until it is very tender when pierced with a fork, which takes about 1 hour. Set it aside to cool.
3. Prepare the flour mixture: While the pumpkin is cooking, start the crust. In a large bowl, combine the flour and the salt.
4. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a fork or a pastry blender to work the butter into the flour until the mixture looks like coarse, wet crumbs.
5. Add water for the dough: Stir in just enough cold water (start with 4 tablespoons and add up to 5) with a fork until the flour is moistened enough to stick together. Do not knead it.
6. Chill the dough: Divide the dough in half. Shape one half into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate it for later. This recipe uses only one half for the pie shell.
7. Roll and place the crust: On a lightly floured surface, roll out the remaining dough ball into a 12-inch round. Carefully transfer the dough to a 9-inch glass pie dish. Trim the excess dough, fold the overhang under, and crimp the edges decoratively.
8. Blind bake the crust (par-bake): Use a fork to pierce the dough all over. This stops the crust from puffing up. Chill the crust in the refrigerator for 15 minutes. Line the chilled crust with aluminum foil and fill it with dried beans or pie weights. Bake until the sides are set, about 12 minutes. Remove the foil and weights.
9. Make the pumpkin puree: Scoop the roasted pumpkin pulp out of the skin. Puree the pulp in a food processor until it is completely smooth. You should have about 4 cups of puree.
10. Mix the filling: Add the condensed milk, whipping cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, and eggs to the pumpkin puree. Process or mix until all the ingredients are thoroughly combined and the mixture is smooth.
11. Bake the pie: Reduce the oven temperature to 350∘F (175∘C). Pour the filling into the partially baked crust. Bake for about 1 hour, or until the filling looks set and only the very center has a slight wobble.
12. Cool completely: Transfer the pie to a wire rack and let it cool for at least 30 minutes before serving it at room temperature or chilled.

Recipe Tips

• Roast Your Pumpkin Properly: Roasting the pumpkin deepens its flavor and dries it out slightly, resulting in a less watery, more flavorful puree than boiling or steaming. Wait until the pumpkin is truly fork-tender before removing it from the oven.
• Keep the Crust Cold: When making the crust, ensure your butter and water are ice-cold. This is key to a flaky crust. The cold butter melts in the oven, creating pockets of steam that lift the dough and make it light.
• Prevent a Cracked Pie: A common issue with pumpkin pie is a crack across the top. To avoid this, don’t overbake the pie. It should still have a slight “jiggle” in the very center when you pull it out. Also, cool it gradually on the counter, away from sudden drafts.
• Balance the Flavors: The molasses adds a deep, almost smoky sweetness that works beautifully with the spices. The pinch of salt is essential to enhance the flavor of the spices and prevent the filling from tasting too flat or overly sweet.

What To Serve Pumpkin Pie

This classic, From Scratch Pumpkin Pie is a traditional dessert that pairs perfectly with simple, creamy toppings. The most popular choice is a generous dollop of freshly whipped cream, ideally sweetened with a touch of vanilla or maple syrup. A scoop of high-quality vanilla bean ice cream or a drizzle of caramel sauce also complements the warm, spicy notes. For a holiday meal, serve it after a hearty dinner of roast turkey, green bean casserole, and cranberry sauce. It goes well with a simple cup of black coffee or a celebratory glass of port wine.

How To Store Pumpkin Pie Leftovers

• Refrigerate: Due to the milk and eggs in the custard filling, pumpkin pie must be stored in the refrigerator. Cover the pie loosely with plastic wrap or aluminum foil once it has fully cooled. It will keep well in the refrigerator for up to 4 days.
• Freeze: While possible, freezing pumpkin pie can sometimes change the texture of the custard, making it slightly watery upon thawing. If you choose to freeze, wrap the whole cooled pie (or individual slices) tightly in plastic wrap, then an outer layer of foil. Freeze for up to 1 month. Thaw overnight in the refrigerator.

From Scratch Pumpkin Pie Nutrition Facts

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 350mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 9g

Frequently Asked Questions

• Why did my crust shrink after baking? Crust shrinking is usually caused by the gluten relaxing when it gets warm. The best way to prevent this is to make sure your dough is chilled thoroughly—both before rolling and again after placing it in the pie dish, before the first bake. Do not skip the 15-minute chilling step.
• Do I have to use fresh pumpkin? Can I use canned? While this recipe calls for fresh pumpkin for the best flavor, you can substitute 4 cups of canned pumpkin puree (not pie filling). If using canned, you can skip the first step of the recipe (roasting and pureeing the pumpkin). The fresh roasted version is richer but canned is a time-saver.
• How do I stop the crust edges from burning? If your crimped crust edges are browning too quickly, you can create a pie shield. Cut a ring out of aluminum foil that is about 2-inches wide, and gently place it over the crust edges for the last 20 to 30 minutes of baking time. This reflects the heat and keeps them from burning.

Try More Recipes:

• Pumpkin Rum Cake Recipe
• Throwdown Pumpkin Pie Recipe
• Hazelnut Pumpkin Pie Recipe