Description
A classic homemade fresh pumpkin pie recipe featuring smooth pumpkin puree made from scratch, warm spices, and a flaky buttery crust. Perfectly baked to golden perfection and served with optional whipped cream for a traditional fall dessert.
Ingredients
Pie Dough
- 1 batch dough for single-crust pie (butter pie pastry recommended)
- Cold butter (quantity as per recipe, approximately 1/2 cup or 1 stick)
- Flour (about 1 1/4 cups)
- Salt (1/4 teaspoon)
- Ice-cold water (3 to 5 tablespoons)
Pie Filling
- 1 medium pie pumpkin
- 2 large eggs
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup 2% milk
- Whipped cream (optional, for serving)
Instructions
- Prep the Pumpkin: Thoroughly wash and dry the pumpkin, then cut in half. Scoop out seeds and pulp, rinse the inside, and pat dry. Save seeds for roasting if desired.
- Cook the Pumpkin: Place pumpkin halves cut-side down in a microwave-safe dish with an inch of water, cover, and microwave on high for 15-18 minutes until tender. Alternatively, roast in a 375ºF oven for about 1 hour.
- Puree the Pumpkin: Let pumpkin cool until manageable. Remove any strings with a spoon and scoop out flesh, discarding the rind. Blend the flesh in a food processor or blender until smooth, about 5 minutes, checking frequently to avoid lumps.
- Make the Pumpkin Pie Filling: Combine 1 3/4 cups pumpkin puree with eggs, brown sugar, salt, cinnamon, ginger, and cloves. Whisk until smooth, then gradually whisk in milk.
- Make the Pie Crust (Optional): Cut cold butter into flour and salt. Add ice-cold water gradually until dough forms. Shape into a disc, wrap in plastic wrap, and chill in the fridge for 30 minutes to firm up the butter.
- Roll Out the Pie Crust: Lightly flour a work surface and roll out chilled dough to fit a pie dish. Crimp edges using fork, fingers, or cookie cutters for decoration.
- Fill and Bake: Pour pumpkin filling into the prepared crust. Bake at 425ºF for 15 minutes, then reduce heat to 350ºF and bake an additional 40-50 minutes until filling is set. Use a foil shield if crust browns too quickly. Cool on a wire rack before serving.
- Serve: Slice the pie and serve with whipped cream if desired.
Notes
- You can roast pumpkin seeds separately for a crunchy snack instead of discarding them.
- Using a food processor or blender makes the pumpkin puree smoother, but a potato masher can be used if needed.
- Pre-made pie crust can be used to save time without sacrificing flavor.
- A foil pie crust shield helps prevent over-browning during the longer bake at lower temperature.
- Let pie cool completely to ensure the filling sets properly before slicing.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
