Print

Perfect Homemade Pumpkin Pie from Scratch – Easy Fall Dessert

homemade pumpkin pie from scratch - featured image
Print Recipe

This homemade pumpkin pie from scratch uses roasted sugar pumpkin, a buttery flaky crust, and a perfectly spiced custard for a deep, rich fall flavor. It’s a labor of love that pays off in every bite.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (plus more for dusting)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons ice water
  • 1 tablespoon vodka (optional)
  • 1 medium sugar pumpkin (about 3 to 4 pounds)
  • 1 tablespoon olive oil
  • 2 cups homemade pumpkin puree (or one 15-ounce can)
  • 1 ¼ cups heavy cream
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds and pulp, rub cut sides with olive oil, and place face-down on a lined baking sheet. Roast for 45 to 60 minutes until tender. Let cool, then scoop out flesh.
  2. Transfer roasted pumpkin flesh to a blender or food processor. Blend until completely smooth, adding a tablespoon of water if needed. Set aside 2 cups for the pie.
  3. In a food processor, pulse flour, salt, and sugar. Add cold butter cubes and pulse until mixture resembles coarse meal with pea-sized butter pieces. Add vodka and 3 tablespoons ice water, pulse until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  4. On a floured surface, roll dough into a 12-inch circle about ⅛-inch thick. Transfer to a 9-inch pie dish, trim and crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake another 5 to 7 minutes until lightly golden.
  5. In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, egg yolk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and uniform.
  6. Place blind-baked crust on a baking sheet. Pour filling into crust. Bake at 375°F (190°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 35 to 45 minutes more until edges are set and center has a slight jiggle. Cool completely on a wire rack.

Notes

Blind baking the crust is essential to avoid a soggy bottom. Do not overbake the filling; it should have a slight jiggle in the center when done. For best flavor, bake the pie a day ahead and let it cool completely before refrigerating. The vodka in the crust helps keep it tender without making it tough.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, from scratch, fall dessert, Thanksgiving pie, sugar pumpkin, pie crust, custard pie

Find it online: https://tablemira.com/perfect-homemade-pumpkin-pie-from-scratch-easy-fall-dessert/