Pumpkin Pie is the ultimate Thanksgiving dessert in my opinion. I prefer it cold with homemade crust and without whipped cream on top. Cream lovers probably just gasped, but I’m pretty particular on this one. I want to taste the pumpkin and the pumpkin only. But, I’m not opposed to creaminess, which is why I mix my whipped cream in the batter! I bet you didn’t see that coming. Welcome to the most creamiest, smoothest, delicious homemade pumpkin pie!
Now, there are a few important steps to achieve this fabulous Holiday Pie. First, you must make a pie crust from scratch. Don’t roll your eyes, the flavor depends on it:) It will only take you about 10 minutes or less to form the pie crust dough. Wrap that sucker in plastic wrap and stick it in the fridge until you’r ready to make pie. Trust me you will get major baking props on Thanksgiving.
Next, take those extra pumpkins you aren’t using for decoration and make fresh pumpkin puree. Another key factor in the amazing taste of this pumpkin pie. Simply slice your pumpkins in half, scrape out all the seeds, and bake them for about 45 minutes. Scoop the soft baked flesh from the skins and puree. Whoa!! Yep, you have channeled your inner Martha Stewart.
Moving on to the final step of constructing the pie. Blend together your homemade pumpkin puree, whipping cream, and other filling ingredients. Roll out your crust and place onto pie dish. Pour your filling into the pie crust. Bake, cool, and eat!
Whether you are hosting Thanksgiving dinner or just in charge of bringing a pie, your fellow guests will be blown away. Not only do you have an incredible tasty pumpkin dessert to share, but you recycled old pumpkins, and made a pie for less than you can buy in the store. So, pat yourself on the back and eat a big slice already:)
Ultimate Homemade Pumpkin Pie Tips
- Fresh pie crust and fresh puree are the secret to the structure and flavors of this pie!
- Blend the soft pumpkin flesh with an immersion blender or stand blender to make it creamy.
- Chill your pie crust for about 10 minutes after lining your pie dish. Do this before adding your pumpkin pie filling.
- Use only heavy whipping cream for best filling results.
- Bake your pie on the mid to lowest rack.
- Cover with aluminum foil halfway through baking.
- Remove your pie with the center is still a bit wobbly. Or, let it bake a few more minute to get a browner top with richer flavor like this one!
- Let cool before serving. A hot pie will not hold its slice structure as well for serving.
Ultimate Homemade Pumpkin Pie
- 2 ½ cups (320 g) All Purpose Flour
- 1 tsp Salt
- 16 Tbsp Cold Unsalted Butter cut into small cubes
- 1/3 cup (79 ml) ice water 1/4-1/2 depending on how dough absorbs
Pumpkin Pie Filling
- 1 Cup (100 g) Light brown sugar
- 1 Tbsp All Purpose Flour
- 1/2 tsp salt
- 2.5 tsp Pumpkin Spice
- 3 Eggs
- 2 Cups (15 ounces) Fresh Pumpkin Puree
- 1 1/4 Cups (300 ml) Heavy Whipping Cream
- Sift flour into bowl, whisk in sugar and salt. Add butter pieces and begin squeezing them into the flour, mixture with your hands or use a pastry cutter. Continue working the butter until it resembles cornmeal with small pieces of butter.
- Pour in the ice water (add slowly and work in with hands, until moist dough is formed. should not be soggy). Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball. Wrap in plastic and refrigerate for at least 30 minutes.
- Place the pie crust dough ball in the fridge for two 30 min to an hour to chill. (Can make the day before, set on counter an hour before making pie to soften)
- Slice three small pumpkins or one large pumpkin into halves and quarters.
- Scrape out seeds and string. Remove stems.
- Gently season with salt and place flesh side down on a lined baking tray.
- Bake for 45-60 minutes at 400 F (204 C)
- Remove from oven and let cool.
- Flesh should easily be scooped from skin with a spoon.
- Blend pumpkin flesh with an immersion blender or stand mixer until smooth.
- (Can be made the day before and stored in the fridge.)
- Prepare the pie crust by rolling the dough out to 12-14 inches in diameter.
- Carefully lift the dough and set onto a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep).
- Using your fingers, gently press the dough into the pie plate , letting excess hang over.
- Take a sharp knife and trim the overhanging dough. Shape again with fingers.
- Take a fork and poke a few holes across bottom of crust.
- Place in fridge to firm while you prepare your filling.
Make your filling:
- In bowl of stand mixer with whisk attachment beat, whisk together the brown sugar, flour, salt, pumpkin spice until well combined.
- Pour in eggs one at a time until mixed.
- Add your heavy whipping cream and continue to mix on medium high until everything is incorporated. Scrape sides and bottom of bowl.
- Whisk for about 3 minutes until foamy.
- Add your fresh pumpkin puree.
- Mix until everything is incorporated.
Make the Pumpkin Pie:
- Preheat oven to 400°F (204 C)
- Remove crust from the fridge.
- Pour your filling into crust.
- Bake for 45-50 minutes until the center is almost set and slightly jiggly.
- Cover pie with aluminum foil halfway through baling to prevent burning the crust.
- Place pie dish on cooling rack for a couple hours to completely cool and set.
- Store in the fridge!