Pumpkin Pie from Scratch
 
Prep time
Cook time
Total time
 
From-scratch pumpkin pie is absolutely delicious!
Author:
Recipe type: Dessert
Cuisine: American
Makes: 12 slices
Ingredients
Pumpkin Puree
  • 1 small to medium sized pie pumpkin
Pie crust of your choice
Pie Filling
  • 1 cup white sugar
  • 1½ tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp salt
  • 3 large eggs
  • 3 cups pumpkin puree from a cooked pumpkin
  • 1½ cups half and half
Whipped Cream
  • 1 cup heavy cream, chilled
  • 1 Tbsp sugar
  • 1 tsp vanilla extrat
Instructions
Pumpkin Puree
  1. Make your pumpkin puree, either in a pressure cooker, by boiling the pumpkin, or by roasting it. The goal is to soften the pumpkin flesh until it's easy to scoop away from the skin and puree into a smooth consistency. Don't forget to remove the seeds. The easiest way to puree the pumpkin is with an immersion blender, but a standard blender will work, too.
  2. Make enough puree to equal 3 cups.
Pie Crust
  1. Roll out your pie dough until it is slightly larger than your pie dish. Place into your pie dish with about an inch overhang all around the edge of the dish. Flute the edges of the dough.
Pie Filling
  1. Preheat your oven to 425 degrees F.
  2. Mix all filling ingredients well using a hand whisk or electric mixer. The mixture may appear very runny, but it will thicken up in the oven.
  3. Pour the filling into your pie crust.
  4. Place the filled pie into your preheated oven and bake at 425 degrees F for the first 15 minutes. (Prior to placing the pie into the oven I like to put a pie shield around the crust to prevent it from over-baking and getting too dark. If you don't have a dedicated pie shield, you can simply cover the edges of your crust with a loosely-draped layer of tinfoil. I leave my pie shield on the crust for the entire duration of the bake time.)
  5. After you have baked the pie at 425 degrees F for the first 15 minutes, turn the oven temperature down to 350 degrees F. Bake for another 45 to 60 minutes (I usually end up at about 60 minutes), until a clean knife inserted into the center of the pie comes out clean.
  6. Cool the pie.
  7. While it cools, get your whipping cream ready.
Whipped Cream
  1. Place all whipping cream ingredients into a bowl. Whip at high speed for about 3-4 minutes until stiff peaks form. (Be careful not to over-whip, though.)
  2. Top your pie slices with the whipped cream and sprinkle with a touch of cinnamon.
Notes
If you have more filling than your pie dish will hold, you can use this extra to make a few smaller crustless pies. Simply grease some smaller baking dishes, pour the extra filling in to a depth of about 2 inches and bake along with your regular pie. You'll likely need a shorter baking time for these smaller dishes, so keep an eye on the consistency of the filling and regularly test the mini pies for doneness.
Recipe by Big Sky, Little Kitchen at https://www.bigskylittlekitchen.com/pumpkin-pie-from-scratch/