Ultimate Homemade Pumpkin Pie
Ultimate Homemade Pumpkin Pie for your Thanksgiving Dessert table made from scratch with homemade pie crust and fresh pumpkin puree.
- 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!