This is a great homemade pumpkin pie recipe! I use a homemade crust and home canned pumpkin, but it is very easy to adjust the recipe to store bought items.
Tips For Baking This Pie
If you’re making the pie crust in a bowl and are not using a food processor, you will get the best results by grating the cold butter into your flour mixture.
I used home canned pumpkin for this recipe. Make sure it is drained very well. I blend up the drained pumpkin with a fork. No extra appliances needed.
It is easy to sub canned pumpkin from the store for this recipe. No adjustments need to be made to do so. Same goes for a store bought pie crust!
Pumpkin Pie + Homemade Crust
Delicious, homemade pumpkin pie.
Ingredients
- PIE CRUST
- 1 1/2 cups soft white wheat flour
- 2 tsps sugar
- 1/4 teaspoon salt
- 1/2 cup cold or frozen butter
- 4 TBSPS ice cold water
- PUMPKIN PIE FILLING
- 1 quart of canned pumpkin, drained and puréed (or 15 oz canned pumpkin purée)
- 3 eggs
- 3/4 cup heavy whipping cream
- 1/w whole milk
- 3/4 cup brown sugar
- 1 TBSP corn starch
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves (ground)
- 1/4 tsp nutmeg
- 1/4 tsp allspice
Instructions
- For the pie crust, put flour, sugar, and salt into a food processor and pulse. Add cubes of cold butter and pulse into mixture is crumbly. Add the water and pulse until it balls up into a dough. Add teaspoons of cold water if you need more. Let the dough rest covered, 15 minutes.
- Roll the dough out on a floured surface. Transfer to a 9 inch, buttered, pie pan.
- Add all of the pumpkin pie filling ingredients to a mixing bowl and whisk until combined. Pour into your pie crust.
- Preheat the oven to 375 degrees Fahrenheit and bake 55 minutes. Start checking it at 50 minutes. The center will still jiggle slightly when it is done, but this will set up as it cools. Let it cool.
- Pumpkin pie is best the next day. Be sure to make this a day ahead!